The stars of my late fall harvest this year are sunchokes (Helianthus tuberosus) ... click on title for more
Late Fall Harvest – Sunchokes
Puff Pastry – Orejas and Abanicos
In Mexico, these sweet confections are called orejas and abanicos, which translate literally as "ears" and "fans" from Spanish. As many sweet breads, they came from Europe, and although some recipes have changed to adapt to Mexican ingredients and taste, in this case, the basic recipe is practically identical everywhere, requiring only two ingredients: puff pastry (pasta de hojaldre), and sugar ... click on title for more
Pan Dulce – A Sweet Tradition
The introduction of wheat and sugar by Spanish conquerors was the beginning of the long history of pan dulce (sweet bread) in Mexico ... click on title for more
Mixmole – Fish in Red (or Green) Sauce
The town of Mixquic, in the valley of Central Mexico, has preserved many features of its pre-Hispanic aquatic culture, and one of the dishes that has survived since then is mixmole, a fish stew in red or green sauce ... click on title for more
An Offering for the Day of the Dead
This year, I have prepared an offering at home, here in Southern Ontario, inspired by traditions from Central Mexico, specifically San Andres Míxquic, a community located in the Mexico City borough of Tláhuac ... click on title for more
My Slice of Mexico 