Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
For an at-home Noche de Grito, this September 15, and to set the mood for a festive, socially distanced, Independence Day on September 16, nothing like some homemade antojitos (little cravings). Called quesadillas in Mexico City, dobladas in Guadalajara if they have fillings other than cheese, or molotes in Puebla and empanadas in Southern Mexico if they are deep fried, these corn-dough folded treats by any name are still a pure Mexican delight ... click on title for more
In addition to the emblematic Huitlacoche (Ustilago maydis, technically a smut) featured in my previous posts, many kinds of mushrooms have been consumed in Mexico since pre-Hispanic times. They are used raw or cooked, in all sorts of dishes, including quesadillas ... click on title for more
I had a small can of huitlacoche (Mexican truffle, corn smut) and decided to use it as a filling for chicken breasts. Catering to my vegetarian daughter, I used plant-based "chicken-less breast" slices ... click on title for more
There are certain edible products, especially sweets, which have become iconic as souvenirs when visiting some locations, for example, Canadian maple syrup, or Swiss milk chocolate; in Mexico, cocadas (coconut sweets) from Acapulco, Guerrero, or Tequila from, well, Tequila, Jalisco, are sovereign. In San Blas, Nayarit, eating Zarandeado grilled fish goes along with bringing home a loaf of pan de plátano - banana bread. I remember the classic San Blas banana bread as extra sweet and somewhat heavy, with a very strong banana flavour, evidently from a high fruit content. My recipe is a much lighter version ... click on title for more
We only have a few more weeks of perfect weather left for grilling outdoors here in Canada; Pescado Zarandeado - Nayarit Style Grilled Fish, is the perfect choice for a weekend barbecue … click on title for more
