Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
To finish this leap-year February and Black History Month, I chose a traditional stew from the Mexican state of Guerrero, which has clear North-western African influences, with the use of dry fruit, spices and plantain, and New World mestizo notes from the use of tomatoes, potatoes, pickled peppers, and pineapple ... click on title for more
Although this preparation is called relleno (literally, stuffing), and is traditional during the Christmas season in the Mexican state of Guerrero, this delicious pork dish stands on its own as a main dish any time of the year. Guerrerenses often enjoy it on Sundays, after church, or while watching a sports game, popularly stuffed in a crusty bun (hence the name), topped with a piece of crispy skin from the pork, and pickled jalapeños ... click on title for more
There are many regional variations of pozole (hominy soup), depending on the different meats, seasonings and toppings available around the country. In the Mexican state of Guerrero, pozole verde (green hominy soup) is the favourite version. The protein of choice for this recipe is traditionally chicken and, as in the case of other pozoles, all three national colours are still represented by topping with lettuce (green), onion (white) and radishes (red) … click on title for more
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
My Slice of Mexico 