Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Currently living in Canada, we usually go to Toronto and spend Easter with my in-laws, who are originally from Cyprus, so we would have a Greek-style Easter Sunday lunch. However, because of COVID19, this is the second year we will stay home; I have chosen lamb, or roasted turkey, but without the stuffing, serving instead with garlicky baby potatoes and this sweet carrot salad ... click on title for more
This recipe was published two years ago, a fast and delicious tuna salad in an avocado half, also very appropriate for the Lenten season, or as a fun "Fish Friday" appetizer or lunch ... click on title for more
Scenes of family picnics and outings with friends at "La Marquesa" are part of the memories for many people who grew up in Mexico City and nearby Toluca, as well as enjoying antojitos ("little cravings", snacks) at stands by the side of the road, or eating trucha (trout) in one of the many family restaurants around. Trout is freshly sourced locally at "La Marquesa", and cooked in many ways: grilled, pan-fried in garlic sauce ("al mojo de ajo"), or "empapelada", which means "wrapped in paper" ... click on title for more
This recipe is an example of true fusion between Spanish and native Mexican, ancient cuisines; the native corn dough and tomatillo sauce have been enhanced with the addition of lard, cilantro and garlic, and the filling is mashed green peas, a legume imported from Europe. Lard is also used to crisp the tlacoyos, a step that is not the norm for tlacoyos in other regions. ... click on title for more
The definite upside of the mestizaje process during Spanish colonial times, was the rich new culture and fusion cuisine which have become the heart and true identity of Modern Mexico, as it may be aptly exemplified by a simple platter of tlacoyos, the most iconic pre- and post-Hispanic street food ... click on title for more
My Slice of Mexico 