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 this post, I talk about a coffee shop inside a heritage building in my native Mexico City. This haven of peace is inside Plaza Loreto, a shopping and cultural centre in the hectic borough of San Angel … click on title for more
Chocoflan is a delightful dessert for which a layer of goat’s milk caramel (cajeta) is poured at the bottom of a baking pan, followed by chocolate cake batter, and topped with Mexican custard (flan) mix; it has also been named pastel imposible - Impossible Cake because, after baking, the cake layer “magically” appears at the top, so when the cake is turned upside–down onto a serving plate, the beautiful flan sits on top of the cake, all covered with delicious cajeta … click on title for more
A year ago, I travelled abroad from my home in Canada, to Mexico City, my birthplace. This year, due to the pandemic, we are all confined inside our homes. In this post, I share a virtual tour from that trip, as well as my recipe for cajeta jello (jelly), a sweet treat to enjoy this Easter Sunday … click on title for more
Cajeta is the well-known Mexican goat's milk caramel, excellent as a treat on its own, paired as a sauce with ice cream or baked goods, or as a flavouring for desserts and beverages. I have always used commercial bottled cajeta, but during the COVID19 pandemic, finding specialty products, or even heading to the store, might be a challenge; the good news is that, while we endure social distancing and lockdowns, making cajeta at home is not hard at all … click on title for more
This is one of those dishes that originated from a very simple recipe and have evolved into many variations, each region and even family having their own interpretation. I am sharing my recipe for cod stew, Mexico City Style, which is rich and thick, for the perfect torta de bacalao … click on title for more
My Slice of Mexico 