Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Tesmole is a nurturing soup, traditional in several Mexican states, namely, Puebla, Oaxaca, Michoacán, and Veracruz, featuring corn dough (masa) dumplings called chochoyones ... click on title for more
Bocoles are a type of patties, made with corn dough, which are very traditional in all of the Huasteca region in Mexico ... click on title for more
For these meat pies, I used my mom's heirloom recipe for the dough and shape, but as a nod to St. Patrick's Day (March 17), I prepared the filling with an Irish touch ... click on title for more
March 14 is PI Day (π- Day), a celebration of the mathematical constant π, defined as the ratio of a circle's circumference to its diameter, which is always equal to an irrational number close to 3.14; for this reason, March 14, if written as 3/14, is a good fit for the celebration. In addition, because the name "Pi" is a homophone of "pie", may people eat pies. In Spanish speaking countries, such as Mexico, though, the connections are less than obvious ... click on title for more
This Caesar salad is a simplified version of the 1920s classic; chopped lettuce, croutons, and a creamier dressing, gives it a closer resemblance to contemporary Caesar salads, with the added advantage of being prepared in no time ... click on title for more
My Slice of Mexico 