Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
The original Minguiche dish comes from the state of Michoacán, where the dish is very creamy, and has no corn. I gave it a twist by using melting instead of fresh cheese, for a very thick and rich soup, or even turn it into a delicious dip or side dish. Since we are still in corn season here in Southern Ontario, I decided to serve it with uchepos, classic tamales also from Michoacán, made with a paste of fresh corn kernels, and wrapped in their own green husks ... click on title for more
Continuing with my fusion menu inspired by a meal at a Spanish restaurant, the potato dish from the original meal was patatas bravas, a classic of Spanish tapas (snacks) that features a spicy sauce on fried potatoes; the idea of spicy potatoes immediately made me think of papas zamoranas, a classic street food snack in the Mexican state of Michoacán, named after the city of Zamora ... click on title for more
In Morelia, the capital city of the state of Michoacan, one of the best known street foods is chicken with vegetables and red enchiladas … Click on image for more
My Slice of Mexico 