Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Nowadays, there are many preparations in Mexico that are called “alambre”, which means “wire”; for some of these, the name might seem strange, but it makes sense for the original dish of cubed steak, bacon and vegetables, assembled on long metal skewers, which connotes the shape and constitution of a wire. Cooked on a charcoal grill, and served on the "wire” with tortillas on the side, it became a staple at taco restaurants … click on title for more
Mantecadas are a type of Mexican sweet bread, similar to the American muffin, and named after a pastry from Astorga, in Spain … click on title for more
This is a colourful preparation of fresh green jalapeño peppers, with lime juice and a pinch of salt. The resulting sauce has just the right level of tartness and a bright punch, and goes really well with grilled or pan-fried fish … click on title for more
In an informal context, salsa macha translates as “brave sauce”, and applies here in the sense that it is extremely strong and spicy; it would probably also raise a challenge of only those being machos/machas themselves, or “brave to the extreme” being able to eat it. However, a nice feature of this recipe is that levels of spiciness, smokiness, sweetness, etc. may be controlled by choosing different peppers … click on title for more
Last fall, I placed a couple of bags of peeled and washed tomatillos (from my garden) in the freezer, so this year, I could prepare a batch or two of green sauce as soon as I could harvest fresh cilantro. I decided to honour this special combination by cooking one of my husband's favourite dishes … click on title for more
My Slice of Mexico 