Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Frijoles de la olla is the traditional pot of beans that used to perennially simmer on the back burner of every Mexican stove. Two on-going arguments about cooking dry beans have been whether to pre-soak them, and when to add salt to the pot … click on image for more
Mexican oregano is different from its European counterpart, and there are at least two plants called Mexican Oregano, which have different flavour profiles: strong and minty for the first, and sweet and grassy-citrusy for the latter … click on image for more
The meat is cooked for at least 10 hours before the dirt and covers are removed, and the fragrant bundle of cooked meat - the barbacoa - is retrieved … click on image for more
Maybe one of the most surprising aspects of our family trip to Iceland, was a sense of familiarity during some of our outings … click on image for more
I was tired last night, so I did not water my garden; as I rushed to the backyard this morning, I was worrying and wondering if that had been a wise decision … click on image for more
My Slice of Mexico 