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 the Mexican state of Yucatán, sweet peppers, moderately hot such as xcatik, or extra spicy habaneros, are frequently served with the regional food, either by themselves, or as part of sauces and quick pickles. Habaneros have an impressive range of 100 000 to 300 000 Scoville units, so I decided that including Filius Blue peppers instead of habaneros in the following two recipes, should be much more tamed in comparison … click on title for more
I think Swiss chard is an under-appreciated vegetable; often called to be used “instead of spinach”, it has got a bad reputation because its flavour is stronger and a tad bitter. In the garden, however, it is more resilient than spinach, and has a much longer growing season, even thriving through the hot summer months, as long as some shade is provided. Since I had a good supply of tomatillos and a beautiful harvest of Swiss chard at hand, I decided to prepare them together in a traditional Mexican stew … click on title for more
All the produce in the photo above, except for the pumpkin, came from my backyard; I am grateful for this beautiful harvest! … Click on image for more
I am going away on a trip to Mexico soon, so I had to process all this produce right away … click on title for more
I have found that by planting leftover lettuce cores with roots in my backyard, I can re-grow the tops and enjoy a second (maybe third) batch of fresh lettuce … click on title for more
My Slice of Mexico 