I have already posted a traditional recipe for pozole verde, but for this batch, I used ingredients at hand for a quicker, simpler version ... click on title for more
Quick Green Hominy Soup
Tag: FOWC with Fandango
Torta de Macal – Malanga Cake
Malanga is an edible corm, similar to eddo (satoimo) and taro; while the last two are originally from Asia, malanga is native to South America and naturalized in the Yucatan peninsula, Mexico, where it is known as macal. One recipe for macal from that region is torta de macal, a sweet creamy cake; since I had some eddo (satoimo) from my garden, I simply used them instead ... click on title for more
Remembering the Dearly Departed
In Christianity, November 1 is the day of celebration of the feast of All Saints, and November 2 is All Souls' Day, specific for remembering and praying for those who had passed away but were still in the process of purification, known in Mexico as Day of the Dead ... click on title for more
Six on Saturday – Fall Harvest
The last of the nice weather - here in Southern Ontario - must be used wisely, letting the last crops mature for as long as possible, but being careful to harvest, bring indoors, or replant at the right times, before the first hard frost arrives. Here are six crops that were wrapped up in my backyard this month ... click title for more
Lentils with Fruit
This dish comes from the Mexican state of Oaxaca, although it was most likely based upon a Spanish recipe introduced during colonial times, since hardly any of the ingredients are native to Mexico. I saw that the recipe called for smoked pork chops and pineapple, amongst a large list of ingredients, which worked perfectly with the smoked ham and broth I prepared in my previous post with leftovers from Canadian Thanksgiving, along with some pineapple slices from the same meal ... click on title for more
My Slice of Mexico 