Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This year, I have prepared an offering at home, here in Southern Ontario, inspired by traditions from Central Mexico, specifically San Andres Míxquic, a community located in the Mexico City borough of Tláhuac ... 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
A traditional Mexican beverage, café de olla (coffee from the pot) was first humbly served in clay mugs (jarritos) at events (such as funerals) and carnivals (before Lent, Day of the Dead, etc.), but has gradually become a well known delight, even in posh locations all over the world … Click on image for more
My Slice of Mexico 