Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
For this Father's Day, I am remembering my dad today through two of his pictures (circa 1970): A night view of Mexico City's Metropolitan Cathedral (above), and a similar frame during the day (below), with a view of the tabernacle on the right side, and my brother and me walking towards the building. To all [...]
In Central Mexico, specifically Mexico City, unless specified otherwise, a “gordita” is formed from masa (nixtamalized corn dough), and filled before cooking, traditionally with either refried beans, or chicharrón prensado ... click on title for more
Around the turn of the century (and Millennium), a creative entrepreneur at the corner of Alfonso Reyes and Tamaulipas streets, in Mexico City’s neighbourhood of La Condesa, decided to give tortas (Mexican sandwiches) a unique twist, using chilaquiles (tortilla chips smothered in a Mexican sauce) as filling. Over the years, she added extra ingredients, such as breaded chicken cutlets, and nowadays, there are many stands and restaurants all around the city offering tortas de chilaquiles ... click on title for more
Homemade tacos al pastor can be as tasty as the ones from a spinning vertical grill, either made with the traditional pork meat, or with jackfruit for a vegan option … 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 