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 many Mexican homes, bistec molido (ground steak), is a frequent item on the menu rotation; the well-seasoned ground meat, and the crispy bread coating make this main dish everyone's favourite. Mashed potatoes or fresh sliced cucumber and tomatoes are the staple sides ... click on title for more
In recent years, many variations on pan de muerto, the traditional bread for Mexico's Day of the Dead,have been created, such as stuffing with sweet fillings, or adding flavourings like chocolate or mole, which also change the colour to brown. Another innovation, which has been trending for almost a decade now, is to add black edible agents, either to the dough, or to coat after baking. Activated charcoal or food colouring are popular choices, but the original method is to use dry corn husks (called totomoxtle , form totomochtli in Nahuatl) ... click on title for more
To prepare buñuelos de molde (from a mould), a metal mould is dipped in a lose batter; the batter coats the mould and gets released from it when immersed in hot oil, rendering a pretty shape ... click on title for more
This easy apple cake is the perfect fall bake, to take advantage of the plentiful fruit offerings at markets and grocery stores ... click on title for more
In Mexico, oats have been used in morning smoothies (licuados) for many years, by the addition of a scoop of flakes in the blender, along with milk and fruit. Nowadays, licuados and aguas frescas (refreshing beverages) may feature oats as their main flavour, a favourite in many Mexican juice bars and at home ... click on title for more
My Slice of Mexico 