Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Last month, while in Mexico, I had a chance to attend a bridal shower. In addition to a delicious dinner, we enjoyed a beautiful treat table, featuring all sorts of savoury snacks, fruit based sweets and a large selection of mini cakes and pastries, including a creamy lime layered cup … click on title for more
When it comes to Christmas time dishes, Mexican cuisine is filled with European influence: cod stew, creamy soups, and desserts such as fruit cake or even a Yule log are to be expected in many Mexican households during this time of year. Christmas Eve salad is a true example of the fusion of Old World ingredients, such as beets and oranges, and other indigenous to the Americas, such as jícama and peanuts … click on title for more
Last year, on November 8, I posted my recipe for Mexican Style Rice, which calls for chopped carrots and green peas as add-ins. The picture at the top of the post, however, features a plate with fresh chiltepín peppers instead of peas … click on title for more
All wheat-based bread in Mexico has a clear Spanish or French influence, and this particular one can be traced to Spanish recipes, but some families have been baking this bread in the Mexican state of Oaxaca for several generations. Pan de yema translates as “yolk bread”, an apt name since a batch contains several eggs and a few extra yolks, giving them their characteristic flaky texture and slightly yellow tone … click on title for more
Pibipollo is a popular dish in the Mexican Southern states of Yucatan and Campeche, especially around the fast approaching Day of the Dead (November 2). It is made in a very similar way as a meat pie, but the dough is corn-based … click on title for more
My Slice of Mexico 