Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I had some Mexican tarragon (yautli) leftover from my previous post, so I thought using it in a marinade for chicken breasts would be delicious. This is a contemporary recipe, but still has the Mexican touch from the spicy chili powder, lime juice and Mexican tarragon ... click on title for more
Growing up in Mexico City, whenever there was a family daytrip to see the Popocatepetl and Iztaccihuatl volcanoes in Central Mexico, it was our custom to stop by the then town of Chalco (now a city) and, like many other tourists, buy local dairy products from Cremería Chalco, which nowadays has a restaurant. When browsing through their menu, I was not surprised to find several buttery or creamy dishes, and others dressed with cheese sauces; the recipe in this post was inspired by an item on their menu ... click on title for more
I had a small can of huitlacoche (Mexican truffle, corn smut) and decided to use it as a filling for chicken breasts. Catering to my vegetarian daughter, I used plant-based "chicken-less breast" slices ... click on title for more
My Slice of Mexico 