Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Traditionally machaca is meat that has been sundried, cooked and pounded into small pieces, and is often sold packaged for a long shelf life. To prepare it at home when dried machaca is not available, fresh meat may be cooked first, shredded, and then allowed to partially dry by frying in a pan, while being pounded … click on title for more
My recipe is based on a simple Sinaloa style, citrus marinade; I used the spatchcock technique to achieve a charred but not dry exterior, and a fully cooked interior. Also, since I tested the recipe a few weeks ago when it was still very cold outdoors, I have adapted the cooking directions to use the broiler in my oven, indoors … click on title for more
This plate may be the main course for a Mother’s Day brunch, along with a glass of orange juice, starting with fruit and some sweet breads, served with coffee or tea … click on title for more.
During my recent visit to Mexico City, two of my dear friends from high school and me took one of those two-deck tour buses along Paseo de la Reforma. reminiscent of my "staycation" days during Easter time. A cajeta jello (jelly) is a sweet treat to enjoy this Easter Sunday … click on title for more
Bananas and plantain are main crops in Southern Mexico, especially in the state of Tabasco, where this recipe was created … click on title for more
My Slice of Mexico 