Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Many people, including myself, have wondered why bother with homegrown shelling beans, since the small envelopes of seeds are more expensive than buying a bag of dry beans at the supermarket, probably the same price as a couple of cans, plus the time, work and space the crop takes in the garden. I have to say that not only are they "easy to grow and fun to harvest", but their flavour, texture and the thickness of their broth are definitely worth the effort … click on title for more
In Mexico, stewing in tomato sauce is a popular technique to cook zucchini, and when green beans and corn kernels are added, the dish becomes a complete meal … click on title for more
Frijoles de la olla is the traditional pot of beans that used to perennially simmer on the back burner of every Mexican stove. Two on-going arguments about cooking dry beans have been whether to pre-soak them, and when to add salt to the pot … click on image for more
Since my previous post featured pickled fish on the crispy tortillas (tostadas), I wanted a milder choice this time. Also, for vegetarians, this option will still have tons of flavour without the chicken … click on image for more
