Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
In recent years, purslane has been identified as the highest plant source of Omega-3, and many other nutrients such as vitamins and riboflavin, as well as fiber and dietary minerals. In Mexico, it has remained well established as a key ingredient in traditional dishes … click on image for more
The first long weekend of the Canadian spring/summer season, when - at last - the warm temperatures seem to be here to stay. Many stores use it to mark the beginning of their summer sales: gardening centres are bursting with seedlings, flowers and other plants; hardware stores offer their new lines of gardening, camping, and BBQ equipment; side-walk and garage sales are popping everywhere ... click on image for more
Fresh garden asparagus are a great way to enhance the bright green colour of cilantro, and tame its strong flavour. The soup has a thick consistency without the addition of cream, and it can be made vegan by choosing veggie broth. It is garnished with tortilla chips, so it is gluten free. Dairy and gluten free, vegan, pretty, and gourmet; what else could be possibly asked from a soup? ... click on image for more
When I started planning my posts about Cinco de Mayo, I thought my summary and conclusion would be that this holiday was overstated and that, if celebrated at all, it should go beyond mixing a few Margaritas. After actually writing and posting about it, though, I have learned a lot of the background history in [...]
When I first came to Canada, I read about a recipe for a tomato and cucumber couscous salad; I did not know what couscous was, but as a graduate student, I was willing to try anything that cooked in 5 minutes ... click on image for more
My Slice of Mexico 