Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Mixiote is the name of the film that is peeled off full-grown agave leaves (maguey), used to wrap food for steaming. Peeling mixiotes damages the plant, and in many cases, causes its death, so nowadays the traditional dish wrapped in actual maguey film is mostly found locally; conscious cooks elsewhere, use only eco-certified mixiotes, or substitute with parchment paper altogether, but the dish is still called mixiote ... click on title for more
For those days when the weather is inclement or time is pressing, it is very convenient to prepare this chicken recipe, a version of the classic beef skewer from my last post, called alambre – wire, from the shape of the metal skewer. Chicken alambres kept the name, although they are cooked indoors and without the “wire” … click on title for more
Last fall, I placed a couple of bags of peeled and washed tomatillos (from my garden) in the freezer, so this year, I could prepare a batch or two of green sauce as soon as I could harvest fresh cilantro. I decided to honour this special combination by cooking one of my husband's favourite dishes … click on title for more
A perfect example of the assimilation of foreign ingredients and techniques to traditional Mexican recipes is enchiladas suizas (Swiss Enchiladas), said to have been named after Switzerland because of their pristine white top (see photo above), resembling the Alps … Click on image for more
In Morelia, the capital city of the state of Michoacan, one of the best known street foods is chicken with vegetables and red enchiladas … Click on image for more
My Slice of Mexico 