I went to the backyard this morning, and it was a real treat to see what I thought was enough to make a batch of salsa with veggies exclusively from my garden … click on image for more
August Harvest – Salsa Time!
Tag: FOWC with Fandango
Chilorio – A Regional Dish Mastering Globalization
Back in the day, chilorio was as a humble local dish that was hardly known, and could not be found, outside the Mexican state of Sinaloa … click on image for more
Grosella – Chilhood Memories of a Mysterious Flavour
A popular treat to buy at the zoo, or every other park in Mexico City, were raspados (literally “scraped.”) Similar to snow cones, they were made from shaved ice topped with a choice of jarabe (syrup, cordial), available in several flavours, such as lime, grape, etc. Currant was always a hit for its unique sweet & sour flavour, although kids would mostly be drawn to its intense colour … click on image for more
Parsnip – A Full Life Cycle
Each of the flat ovals is a fruit, carrying seed for my next crop. What a resplendent way for this parsnip plant to complete its life cycle … click on image for more
Molletes – From Spanish Bun to Mexican Specialty
In Mexico City, these savoury molletes became popular amongst students at a fast pace, being usually one of the least expensive items on breakfast menus … click on image for more
My Slice of Mexico 