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 recipe for crispy stuffed Poblano peppers is as representative of homemade Mexican cooking as it gets, and serves as an illustration of several basic techniques that are used in many other applications in Mexican cuisine ... click on image for more
Fresh garden asparagus are a great way to enhance the bright green colour of cilantro, and tame its strong flavour. The soup has a thick consistency without the addition of cream, and it can be made vegan by choosing veggie broth. It is garnished with tortilla chips, so it is gluten free. Dairy and gluten free, vegan, pretty, and gourmet; what else could be possibly asked from a soup? ... click on image for more
When I started planning my posts about Cinco de Mayo, I thought my summary and conclusion would be that this holiday was overstated and that, if celebrated at all, it should go beyond mixing a few Margaritas. After actually writing and posting about it, though, I have learned a lot of the background history in [...]
After setting the table with the frosted beer mugs, cold drinks, natural green dye and a couple of spoons for mixing, I also set the sliced jalapeños, sour cream and green sauces at the table. The quesadillas were topped with cabbage and onions, plated and served immediately. ¡Feliz día de San Patricio! ... click on image for more
When I first came to Canada, I read about a recipe for a tomato and cucumber couscous salad; I did not know what couscous was, but as a graduate student, I was willing to try anything that cooked in 5 minutes ... click on image for more
My Slice of Mexico 