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, jícamas are peeled and sliced into rounds, sticks or chunks, and eaten with lime juice, chili powder and salt, or as part of a chunky salad (pico de gallo) or a fruit cup (fruta picada.) Inspired by these preparations, I used my jícama in a refreshing slaw ... click on title for more
I recently harvested a large batch of sunchoke tubers from my backyard, and they needed to be cooked as soon as possible. To reduce inulin content, and preserve the sunchokes, I thought that soaking in vinegary water, then pickling, would work well ... click on title for more
Tesmole is a nurturing soup, traditional in several Mexican states, namely, Puebla, Oaxaca, Michoacán, and Veracruz, featuring corn dough (masa) dumplings called chochoyones ... click on title for more
Bocoles are a type of patties, made with corn dough, which are very traditional in all of the Huasteca region in Mexico ... click on title for more
For these meat pies, I used my mom's heirloom recipe for the dough and shape, but as a nod to St. Patrick's Day (March 17), I prepared the filling with an Irish touch ... click on title for more
My Slice of Mexico 