Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Last year, I posted a summary of my recipes for tamales, atole, and hot chocolate for Candlemas (February 2); all the recipes shared on that summary called for corn husks as wraps for the tamales, so this year, I wanted to share a recipe using banana leaves ... click on title for more
The name “Marquesote” is the augmentative form of the noble title of Marqués, translating as “the big Marquis”, and the cake of this name is said to have been named in Oaxaca after Hernán Cortés, the Marquis of the Valley of Oaxaca ... click on title for more
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
I just ordered and received a selection of five dry chiles, sourced directly from the Mexican state of Oaxaca by a Canadian company based in Montréal ... click on title for more
“Noche de Rábanos” (Radish Night), is celebrated on December 23 in the Mexican state of Oaxaca. Local artisans carve radishes and other Flora into true master pieces. Inspired by this festival, I decided to create my own radish art ... click on title for more
My Slice of Mexico 