Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Although not native to Mexico, peas have become a staple in the Mexican kitchen: the bright green pearls adorn Mexican rice and soups, get scrambled with eggs, or mixed in salads, as is the case of a simple bowl of peas and canned tuna fish ... click on title for more
I have bought several packets of new seed, as seen in the photo. Some are staple crops, while others are new to me, with strong Mexican connexions ... click on title for more
Camarones a la diabla - Deviled Shrimp, is a classic dish that may be found all around Mexico, with some variations from state to state. Following my previous post featuring a city in the state of Sinaloa, I chose a recipe from that state, which is also interesting for the use of extra condiments; vegan shrimp may be used instead of raw shrimp, catering to vegetarians, and people with shellfish allergies ... click on title for more
Around the world, there are many public celebrations a few days before, and until, Shrove Tuesday (Mardi Gras, Fat Tuesday), marked as the beginning of the Lenten season on Western Christian calendars. Some of the most famous are the Carnival of Rio de Janeiro, Brazil, featuring samba dances, Mardi Gras in New Orleans, USA, with its floats and marching bands, and Carnival in Venice, Italy, the oldest, with its elaborate masks. In Mexico, there is also a strong tradition of Carnival, with massive concerts, parades, and exhibitions around the country; the most famous and largest are in the port of Veracruz, in the state of the same name, and in Mazatlán, also a port, in the state of Sinaloa ... click on title for more
Around the turn of the century (and Millennium), a creative entrepreneur at the corner of Alfonso Reyes and Tamaulipas streets, in Mexico City’s neighbourhood of La Condesa, decided to give tortas (Mexican sandwiches) a unique twist, using chilaquiles (tortilla chips smothered in a Mexican sauce) as filling. Over the years, she added extra ingredients, such as breaded chicken cutlets, and nowadays, there are many stands and restaurants all around the city offering tortas de chilaquiles ... click on title for more
My Slice of Mexico 