Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
There are many - and I mean many - Mexican sauces; I have found that a good way to start is to learn how to make these four basic ones, and then build the repertoire from there: ... click on image for more
Yesterday, I went to check the garden beds in my backyard, and while listening to the birds chirping in the background, I spotted splashes of green all around ... click on image for more
Are tortas cubanas (Cuban tortas), cacahuates japoneses (Japanese peanuts), and ensalada rusa (Russian salad), from Cuba, Japan and Russia, or are they Mexican creations with exotic legends? ... click on image for more
Milanesa is a breaded cutlet, which in Mexico may refer to different kinds of meat (chicken, beef, etc.), although the original was veal. For recipes of not deep-fried breaded cutlets, the results looked either pale or they called for generous additions of oil, which defeats the purpose of not deep-frying ... click on image for more
Almost every Mexican cookbook includes a recipe for pork roast; mine is loosely based on a traditional dish from the Mexican state of Puebla ... click on image for more
My Slice of Mexico 