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 month of May is recognized as Asian Heritage month in Canada; this time, I am writing about the Filipino-Mexican connection, and sharing a recipe from the Philippines, Adobong Sitaw with Chicharon, which could almost be Mexican ... click on title for more
Continuing with Asian Heritage month, I decided to try making Taco Rice, a Tex-Mex-Okinawan fusion recipe originated in Japan. I mostly followed the model of the original Tex-Mex-Oki dish, but substituted some ingredients for a Mexican twist ... click on title for more
Octopus tacos and tortas (Mexican sandwiches) have always been very popular at seafood stands inside mercados (markets), as well as cantinas (bars). The traditional seasonings are either “en su tinta” – in their own ink, or cooked then sautéed with onions and peppers, similar to fajitas. In recent decades, Asian inspired flavours have also been favoured ... click on title for more
Asian heritage is considered the fourth root of Mexican heritage, along with its native, European, and African roots. Nowadays, there are important Asian communities in several Mexican states, which has influenced local cuisine. One ingredient that has entered Mexican kitchens in the last decades is soy sauce, used in stews and other dishes as a condiment for added umami (yummy flavour), but also as the main component of sauces ... click on title for more
During a trip to Mexico City last year, I had a chance to drop by its Chinatown with two of my high school friends. From my childhood, I remembered it as just a short strip of small Chinese restaurants and a couple of stores, on a dirty dead-end street, so I was very pleasantly surprised to see that now it was clean, closed to motor vehicles (at least on that Sunday afternoon), and even had its own entrance iron gate … click on title for more
My Slice of Mexico 