Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
The name “Marquesote” is the augmentative form of the noble title of Marqués, translating as “the big Marquis”, and the cake of this name is said to have been named in Oaxaca after Hernán Cortés, the Marquis of the Valley of Oaxaca ... click on title for more
Mole Amarillo presents a characteristic shade of yellow, which may range from mustardy ochre to dark orange, depending on the types and proportions of dried peppers (chiles) used. Spices, type of meat and other ingredients are added according to ancient, regional or more contemporary traditions ... click on title for more
This Cuete Mechado is pure comfort food, a "meat and potatoes" old-fashioned kind of meal, starting with a tough and inexpensive cut of eye of round roast which, by daubing and braising, is transformed into a truly "wickedly" tasty, rocket-shaped roast, any day of the week ... click on title for more
In Mexico, many salads are dressed with a simple vinaigrette, and often times, just with lime juice and salt. I love a good Basic French vinaigrette, but to pair with my garden greens, I have modified the recipe with a Mexican touch ... click on title for more
It is always very interesting to see how traditional dishes transform as new ingredients are introduced. Moussaka is a Greek and Cypriot dish that is very well known around the world; the traditional versions only comprised layers of eggplant and ground lamb or pork, but since tomatoes and potatoes arrived to Europe from Mexico and Peru, respectively, they have become a common part of the recipe. This post shows the fusion of recipes from my Mexican/Japanese mom, my Cypriot mother in-law and my own, and it is a tri-generational effort, because one of my daughters helped with the cooking, and also styled and photographed the plated presentation, as shown above ... click on title for more
My Slice of Mexico 