Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This recipe may be considered as a "standard" contemporary Red Pipián, which could be found in kitchens all around Mexico, but offers a vegan option with the addition of roasted sunchokes, and a different way to process the spices for the sauce ... click on title for more
Common beans (Phaseolus vulgaris), were cultivated in the Americas with corn and squash, forming the strong agricultural and nutritional "three sisters"; with the influence of West African culture, the common bean adopted its culinary sisters from the Old World: white rice and fried plantain ... click on title for more
As I begin my fourth year as a blogger, I feel very grateful to all the kind readers who have followed my stories and recipes, offered comments, encouragement, and in many cases, their friendship. It is my great pleasure and honour to continue sharing My Slice of Mexico with you all ... click on title for more
Chocolate bars with one or more wafer/biscuit layers are very popular all around the World. Tin Larín is a Mexican wafer sandwich with peanut-flavoured filling and covered with milk chocolate; when I realized it now tasted artificial and too sugary, with hardly a trace of peanut flavour, I decided to make my own at home ... click on title for more
In one of my early posts, I followed the very interesting route of the bisquet, the Mexican version of the American biscuit (scone-type pastry), from its origins on the railroad trails in the US and Northern Mexico, to its travels south to Mexico City, brought by Chinese immigrants turned cooks. That time, I shared my own version of a low fat, quick dough bisquet with no yeast, but since I had a frothy and rich cup of café con leche (coffee with milk) from my last post, this time I decided to give the traditional recipe for bisquets a try ... click on title for more
My Slice of Mexico 