Full Plate Thursday – My Slice of Mexico

Swiss Chard – A Misunderstood Garden Favourite

October 16, 2019October 20, 2019by Irene3 Comments

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

Baked Cheese with Oregano

October 3, 2019October 6, 2019by Irene21 Comments

Although all the ingredients in this recipe originally came from the Old World, Mexican cooks adopted them and embraced their use while creating this and other dishes of their own … click on title for more

Regional Cuisine, snack, appetizer

Red Dough Enchiladas – Enchiladas Potosinas

September 9, 2019September 20, 2019by Irene17 Comments

An enchilada is a tortilla in/with chile (pepper); whereas most enchiladas are dipped or covered in the sauce, this rendition from the Mexican state of San Luis Potosi features an ancho pepper paste mixed with the dough (masa) even before forming the tortillas … click on title for more

featured, Regional Cuisine, Soups

Pozole Verde – Green Hominy Soup

September 4, 2019September 26, 2019by Irene14 Comments

There are many regional variations of pozole (hominy soup), depending on the different meats, seasonings and toppings available around the country. In the Mexican state of Guerrero, pozole verde (green hominy soup) is the favourite version. The protein of choice for this recipe is traditionally chicken and, as in the case of other pozoles, all three national colours are still represented by topping with lettuce (green), onion (white) and radishes (red) … click on title for more

History and Regional Cuisine, main course

Carne Asada a la Tampiqueña – A Spirited Mexican Steak Platter

August 22, 2019August 29, 2019by Irene17 Comments

This post was written inspired by my backyard harvest; although far from perfect (see for example, my previous post), I feel grateful to be able to enjoy products from the fertile soil and my gardening work, and it makes me proud to feature my veggies when I cook. That made me think of Carne Asada a la Tampiqueña, created with the same sentiment, to represent the richness and spirit of La Huasteca region, in Mexico …