Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Refried beans and shredded chicken are two of the best known ingredients for filling or topping crisped tortillas, called tostadas. In this recipe, potatoes are used as an excellent topping alternative ... click on title for more
Today, February 18, 2023, is my blog’s fifth anniversary! Exactly one year ago, I singled out eight Mexican states that I had not yet featured: Aguascalientes, Baja California Sur, Chiapas, Durango, Guanajuato, Quintana Roo, Tlaxcala, and Zacatecas. I took the challenge to post at least one recipe from each of them by today, and I am happy to report that I was able to do it ... click on title for more
A batch of chocolate covered corn flakes is a delightful Valentine's Day treat, easy to make anywhere in the world, with two simple ingredients ... click on title for more
In Yucatan, many families have a strong tradition of eating specific dishes on each day of the week, and Mondays are known as the day for a bowl of beans with pork. Although it takes a long time to cook, this dish is easy to make, involving only short periods of active time; it is understandable why cooks would choose to make it on Mondays, to ease their way into the week, but that makes it also a great choice for a satisfying and comforting meal, any day of the week ... click on title for more
This is a very traditional dish in all of the Yucatan peninsula (Campeche, Yucatan and Quintana Roo.) Although "pan" means bread, the plate is assembled with a tower of corn tortillas, alternating with fish filling, black bean paste, and tomato sauce. Cazón is the Spanish name for a number of edible small species of shark, although other white-fleshed fish may be used in this recipe ... click on title for more
My Slice of Mexico 