Garden Update

Garden Update

It finally seems like warmer weather is settling down in Southern Ontario.  The cool weather seed was sowed, and the seedlings started indoors are all outside now.  Here is a more detailed update of the new seed I mentioned back in March ... click on title for more

Chicharrones Norteños – Northern Style Chicharrones

Chicharrones Norteños – Northern Style Chicharrones

This snack, prepared from pork belly (barriga de cerdo), is known as chicharrones tradicionales (traditional) in Spain, and they are popular in some Latin American countries, such as Colombia and Cuba.  In Mexico, this type of chicharrón has been a staple in its northern states for a long time, particularly Nuevo León, and more recently, it is being embraced nationwide ... click on title for more

Mixiote Packets with Herbed Sauce

Mixiote Packets with Herbed Sauce

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

Pan de Cajita – A Gluten-free Treat from Guerrero

Pan de Cajita – A Gluten-free Treat from Guerrero

The state of Guerrero is named after Vicente Guerrero (1782-1831); he was the second president and one of the fathers of the Mexican republic, abolishing slavery in 1829.  Guerrero was betrayed, and deposed shortly after that, and by execution, he met his untimely death, on February 14, 1831.   As a homage, I am sharing this recipe for a gluten-free treat from Teloloapan, Guerrero, where it is a cherished old-fashioned bread, ubiquitous around the Day of the Dead, in November, but also available year-round. For this post, I decorated some for Valentine's Day ... click on title for more