Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Mole Amarillo presents a characteristic shade of yellow, which may range from mustardy ochre to dark orange, depending on the types and proportions of dried peppers (chiles) used. Spices, type of meat and other ingredients are added according to ancient, regional or more contemporary traditions ... click on title for more
Manchamanteles is an elaborate dish with a mole-style sauce; its deep tone inspired its name, literally “tablecloth stainer.” I wanted to prepare this flavourful dish with chicken, but offer a meatless option to my vegetarian daughter, and improve the visual appeal at the table … click here for more
A very traditional dish to serve during both the Lenten and the Advent/Christmas seasons in Mexico is called “Revoltijo”, which literally translates as “jumble.” It might be a somewhat labour-intensive process to prepare each of the individual components, but then - as its name indicates - it is just a matter of adding everything to the pot, for a delicious jumble of textures and flavours … click on title for more
I would like to finish this red mole series with a few suggestions on how to doctor any mole paste, to compensate for lacking or overwhelming flavours. I am also sharing a recipe for red mole enchiladas, a nice idea for a flavourful Sunday brunch … click on title for more
My Slice of Mexico 