Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
As a follow up to my previous two posts, featuring Yucatan Style Longaniza and Cochinita Pibil, this is one more recipe from the Mexican state of Yucatan: Huevos Motuleños. Huevos means eggs, and Motuleños means "from Motul", a small city and a municipality in the Mexican state of Yucatan ... click on title for more
After preparing Yucatan style longaniza in my previous post, I wanted to continue the theme with what is probably the best well-known dish from that region: Cochinita pibil. This delicious preparation becomes the classic delight of tacos de cochinita by simply shredding some onto warm tortillas and topping with red onion and habanero spicy condiment ... click on title for more
The balance between eggs and chorizo is perfect when scrambled, and toast or tortillas would be a good enough complement for a hearty breakfast any day; fixing them in an old-fashioned Coahuila Style Breakfast platter, though, brings them to a different level, worth of a traditional weekend breakfast or brunch, while an all-in-one wrap provides a more contemporary flavour ... click on title for more
In Spain, chorizo is usually a fermented, cured, and smoked pork sausage, which may be sliced and eaten without cooking, traditionally seasoned with paprika and a blend of other spices. Mexican chorizos are mostly fresh, or partially cured, and need to be cooked before eating. For Northern Mexico recipes, and most specifically for those from the state of Coahuila, the defining seasonings are ancho peppers and cumin; my mom used them as the basis for her chorizo recipe, and always kept it lean by omitting lard from the ingredient list. I am following all her teachings for this recipe, and by omitting the lard, I was also able to develop a vegan option ... click on title for more
In past years, during the month of September, I have shared recipes for white and green pozole. To complete the theme of pozoles featuring Mexico's national colours, this time I wanted to share a recipe for a red pozole. The best known is probably Pozole Rojo from the state of Jalisco but, since my last post was centred around Puebla, I decided to make Elopozole, a recipe from that state. This soup also features a red broth, but with an extraneous turn from classic pozoles because it calls for fresh corn (elote) instead of hominy ... click on title for more
My Slice of Mexico 