The tangy sweetness of the dressing and oranges goes marvellously with the peppery and crisp components of the watercress … click on title for more
Watercress – An Old World Quelite
Tag: Full Plate Thursday
Torrejas – A Sweet Indulgence for Carnival
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
Mexican Sausage in Green Sauce with Paddle Cacti
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
Picaditas – Corn Dough Appetizers for Mexico’s Flag Day
On February 24, 1821, in the town of Iguala (currently in the Mexican state of Guerrero), Mexican military leader Agustín de Iturbide presented a plan declaring Mexico as an independent country, after almost a decade of cruel battles against the Spanish rule. Iturbide also commissioned the creation of a flag with diagonal bands in different colours, representing three principles, demanded as basic guarantees in his plan: Green – Independence, White – Religion, and Red – Unity … click on title for more
Meatballs in Broth with vegetables
When albóndigas (Spanish meatballs) were brought to Mexico, they did not become wan, but acquired a rich local flavour, served in a tomato-based broth (caldillo) and often seasoned with fresh or dry peppers (such as jalapeño or chipotle), or cooked with vegetables, as in this recipe … click on title for more
My Slice of Mexico 