Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
This Caesar salad is a simplified version of the 1920s classic; chopped lettuce, croutons, and a creamier dressing, gives it a closer resemblance to contemporary Caesar salads, with the added advantage of being prepared in no time ... click on title for more
My Slice of Mexico 