Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Chilaquiles divorciados are a plate of tortilla chips, half with red sauce, and half with green. Toppings like sliced onions, crumbled fresh cheese and cream are the norm, and from there, many other elements may be added, such as shredded cooked chicken or as in this post, a fusion with Benedict Eggs ... click on title for more
Epazote (Dysphania ambrosioides) is a traditional Mexican herb that I have used and described in my posts before. In English, it is known as Mexican tea or wormseed, and grows freely (sometimes considered invasive) in Southern USA, Mexico, Central America, and parts of South America. I bought a seed packet a few years ago, spread some in a sunny patch, and I have had them self-seed and come back every late spring ever since, ready for harvest as soon as summer arrives. This year is no different, and as seen in the photo above, it looks like a bumper crop ... click on title for more
Since the rain and intermittent heat have produced an abundance of herbs in my garden this season, I had lots of self-seeded epazote growing in the garden bed, and my sowing of summer savoury in a pot was looking very healthy as well. Both herbs have been known to be ideal to season beans, so I decided to harvest a bunch of each and cook two pots of beans, side by side, to compare their similarities or differences in flavour and aroma. Along the way, I learned about an heirloom Canadian summer savoury variety ... click on title for more
My Slice of Mexico 