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 Mexico, "Ante" is a layered cake soaked with syrup or other liquids (such as wine or sweetened milk), and filled and covered with different preparations, ranging from fruit- or nut-based pastes, to custard and raisins ... click on title for more
The name “Marquesote” is the augmentative form of the noble title of Marqués, translating as “the big Marquis”, and the cake of this name is said to have been named in Oaxaca after Hernán Cortés, the Marquis of the Valley of Oaxaca ... click on title for more
Mole Amarillo presents a characteristic shade of yellow, which may range from mustardy ochre to dark orange, depending on the types and proportions of dried peppers (chiles) used. Spices, type of meat and other ingredients are added according to ancient, regional or more contemporary traditions ... click on title for more
This Cuete Mechado is pure comfort food, a "meat and potatoes" old-fashioned kind of meal, starting with a tough and inexpensive cut of eye of round roast which, by daubing and braising, is transformed into a truly "wickedly" tasty, rocket-shaped roast, any day of the week ... click on title for more
In Mexico, many salads are dressed with a simple vinaigrette, and often times, just with lime juice and salt. I love a good Basic French vinaigrette, but to pair with my garden greens, I have modified the recipe with a Mexican touch ... click on title for more
