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 soup amalgamates several truly Mexican ingredients (corn, beans, tomatoes and peppers) while adding the richness of herbs and dairy products, brought from Spain during colonial times … click on title for more
St. Patrick’s Day and the beginning of spring are fast approaching, so it is time for our mood to switch from blue to green! Last year, I experimented with naturally dyed green beer and an Irish/Mexican fusion dish of "Colcannon Quesadillas" for St. Patrick’s Day, and I think a nice side of Mexican green rice would be a great addition to the menu … click on title for more
The tangy sweetness of the dressing and oranges goes marvellously with the peppery and crisp components of the watercress … click on title for more
Many countries celebrate Carnival and enjoy one form or another of "Fat Tuesday" rich foods right before the beginning of the Christian season of Lent; Mexico is no exception … click on title for more
As I remember, in Mexico, longaniza was usually a fresh pork sausage, or cured for only a short time, and prepared with meat with a coarser grind than chorizo. For this recipe, either Mexican chorizo or longaniza may be used, whichever variety is the less cured … click on title for more
My Slice of Mexico 