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 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
