Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This soup is a good way to use up any veggies in the kitchen or from the garden. The legume and veggie combo makes this comforting soup a very nutritious meal, while gaging to keep the recipe vegan ... click on title for more
In spite of the cold weather, I have harvested some perennial chives, and horseradish root, as well as a few parsnips and sunchokes that were left behind last fall, to overwinter in the ground ... click on title for more
Mixiote is the name of the film that is peeled off full-grown agave leaves (maguey), used to wrap food for steaming. Peeling mixiotes damages the plant, and in many cases, causes its death, so nowadays the traditional dish wrapped in actual maguey film is mostly found locally; conscious cooks elsewhere, use only eco-certified mixiotes, or substitute with parchment paper altogether, but the dish is still called mixiote ... click on title for more
King Oyster mushrooms have thick, meaty white stems which, along with their punch of umami taste, makes them ideal as a wonderful alternative to steak in many vegetarian recipes, such as these mouth-watering tacos ... click on title for more
In Mexican cuisine, the term "ahogado" (drowned, in English) refers to a foodstuff served immersed in a liquid, such as salsa or a thick broth. Tacos ahogados are always prepared with corn tortillas and then fried until crispy, but different regional recipes call for specific fillings, toppings and "drowning" liquids, such as these Mexico City style tacos, filled with potatoes and drowned in green salsa ... click on title for more
My Slice of Mexico 