Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
In my garden, even though they are planted as contemporaries, tomatillos are always harvested behind regular tomatoes, so as my tomato plants are almost done, I just collected my first batch of tomatillos ... click on title for more
To celebrate my post #500, this being My Slice of Mexico, I wanted a festive watermelon theme, and a full-size version of sandía loca sure fits the bill ... click on title for more
In Mexico, fruits and snacks topped with combinations of chili powder, candies, sauces, and all sorts of other various ingredients are called "locos" - "crazy". My harvest of mini watermelon and cucumber was perfect for some crazy snacks ... click on title for more
I was happy to find a bottle of chamoy at a Hispanic store a few weeks ago, but the flavour was disappointing, and the texture somewhat pasty, so I decided to prepare chamoy at home ... click on title for more
The Paralympic Games generally get insufficient attention, compared to the Olympic Games; to acknowledge this altruistic event, and in honour of the hosting country, I am featuring a plant extensively used in Japanese cuisine, known as Aka Shiso - Red Perilla ... click on title for more
My Slice of Mexico 