Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
May is Asian Heritage month in Canada and Asian-American and Pacific-Islander Heritage month in the US and, since 2019 is a pig year according to the Chinese Zodiac, I am sharing my grandma's recipe for Ham Oniguiri … click on title for more
Stuffed poblano peppers are a classic dish in Mexican cuisine, but this particular recipe is unique because the peppers are prepared in a quick pickle and served cold, not baked or fried; using tuna salad as stuffing is a welcomed choice for the Lenten season … click on title for more
This soup amalgamates several truly Mexican ingredients (corn, beans, tomatoes and peppers) while adding the richness of herbs and dairy products, brought from Spain during colonial times … click on title for more
Planting just a bunch of big evergreens in a city might have seemed like a fine landscaping design a few decades ago, when there were lots of room around, but now it would be inconceivable; the future risks of damage and injury would be just too great to dismiss … click on title for more
Specifically as a hot beverage, pre-Hispanic atole was originally nixtamalized corn dough (masa) dissolved in water and sweetened with honey or agave syrup; sometimes flavouring agents such as fruit, chiles or cocoa were also used. After the Spanish conquest, atole became another product of culinary fusion, with cinnamon, exotic fruits, and often milk, being added to the mix … click on title for more
