Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
The original Minguiche dish comes from the state of Michoacán, where the dish is very creamy, and has no corn. I gave it a twist by using melting instead of fresh cheese, for a very thick and rich soup, or even turn it into a delicious dip or side dish. Since we are still in corn season here in Southern Ontario, I decided to serve it with uchepos, classic tamales also from Michoacán, made with a paste of fresh corn kernels, and wrapped in their own green husks ... click on title for more
Since it is still corn season here in Southern Ontario, I was looking for a Mexican dish to take advantage of elotes (fresh corn). I came across Minguiche or Minguichi, as it is called in the indigenous Purépecha language from the state of Michoacán, where Minguiche is a creamy soup, featuring cheese and peppers; neighbouring states have their local variations, and I decided on a recipe from Colima, because it also calls for a generous amount of fresh corn ... click on title for more
A pambazo is a sandwich named after the bun traditionally used in its preparation. This crispy treat is frequently offered at outdoor events, such as fairs, and religious or civic holidays, of course including "El Grito de Independencia"... click on title for more
In Mexico, every day is taco day, and in the US they have Taco Tuesday, but in Sweden, Friday is the preferred day to enjoy a family taco night ... click on title for more
Coincidentally, a few days before my trip to Chicago, one of my daughters was visiting us at home in Ontario, Canada, and she mentioned a type of sandwich using plantain instead of bread, that was trending on social media, called Jibarito. We created our own at home, with a Mexican twist ... click on title for more
My Slice of Mexico 