Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
November 20, 2020 marks 110 years since the onset of the Mexican Revolution War. Food and diet were influenced during these violent times; any dish that could be prepared and served from one pot (de la olla), or easily transported, became an asset when improvised cooking had to make use of whatever was available, and could get interrupted by hailing fire without notice. Tacos acorazados hit the bill ... click on title for more
Colima is a small state along the Pacific coast of Mexico, known for its salt industry and coconut crops, as well as its mountainous regions and volcanoes, beaches and its Magic Town of Comala, while Villa de Álvarez, just North of the capital city of Colima, is famous for its Sopitos ... click on title for more
Colima is the capital city of the Mexican state with the same name; it is also known as "The City of the Palm Trees", which grow all around the state. Not surprisingly, coconut is one of the state's main crops, and in addition to coconut water, milk, oil, soap, and fibre for agricultural and industrial uses, the white flesh is enjoyed as nourishment, and as the main ingredient of delightful treats ... click on title for more
The bean tamales pictured at the top of the post, put together as layered rolls, and steamed, wrapped in corn husks, are a traditional foodstuff to share at the end of the corn harvest in several farming regions of Central and Southern Mexico, from Tonatico and Tlahuac, to the state of Oaxaca ... click on title for more
Temperatures are still going up and down in Southern Ontario, but the morning frost last week killed the tender annuals in my backyard, a sign that it is time to prepare the garden for winter and wrap up the harvest, including my herbs ... click on title for more
My Slice of Mexico 