Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
For this Día de la Candelaria, I have gathered all the recipes for tamales that I have posted to date, as well as my recipe for atole in three different flavours, and frothy Mexican style hot chocolate, also very popular to enjoy on this day ... click on title for more
Sweet tamales are not as well known outside of Mexico as their savoury counterparts, but they are equally tasty, and easier to assemble, because the flavourings are usually mixed in with the corn paste. The classic flavour is cinnamon & raisin, often coloured pink; another popular flavour is pineapple ... click on title for more
In preparation for next week’s Día de la Candelaria, I am sharing some of my recipes for tamales, Central Mexico style, wrapped in corn husks. In this post, three savoury classics: chicken in green sauce (verdes), chicken in red mole (rojos) and hot pepper strips with cheese (rajas con queso) ... click on title for more
In Mexico, the traditional way to cook meatballs in general, is by preparing ground meat with egg and bread, similar to a mix for meatloaf, and then dropping the raw meatballs directly in caldillo, a brothy tomato-based sauce. From there, they may be finished as a soup with vegetables or, as in this case, with the iconic chipotle peppers, in a thickened caldillo ... click on title for more
This tortilla soup is perfect as a first course, or on its own as a hearty lunch. Prepping takes time, but once all the elements are ready, it is just a matter of keeping the broth hot, and fixing a fresh bowl of this emblematic soup takes only seconds ... click on title for more
My Slice of Mexico 