Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
My previous posts about the Mexican legend of the Rabbit on the Moon, and my garden herbs, made me think of this recipe for rabbit in a spicy sauce of pasilla peppers and tomatillos, which also works well with turkey, or as in this case, with chicken ... click on title for more
I am lucky enough to be the keeper of my mom’s recipe notebooks. In my previous post, I talked about the pick-up sticks game Mikado™, which is also the name in Europe of Pocky™, the Japanese biscuits shaped as sticks. That made me notice this recipe in one of my mom's notebooks, called, no less, "Palitos Japoneses" - "Japanese Sticks" ... click on title for more
These three dishes are emblematic examples of Mexican cuisine from different regions in the country, and are ideal for sharing with family and friends at a taco party to celebrate this Cinco de Mayo ... click on title for more
Sabanita de res - "Sheet-thin" Beef is simply a good piece of steak, opened in butterfly fashion to make it very thin, and grilled, or fried in a skillet, really fast. The meat retains its tenderness, and it is a very pleasant bite, especially when served with potatoes and the classic side vegetable, asparagus ... click on title for more
In addition to making a lovely soup, or procuring a nice bite to pasta or a salad, asparagus go really well next to steak or other meat; simply steaming them is the most popular way to cook the shoots, but in this recipe, they are stir-fried with veggies in Mexico's national colours, which gives them the name "a la mexicana" - "Mexican Style" ... click on title for more
My Slice of Mexico 