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 bean tamales pictured at the top of the post, put together as layered rolls, and steamed, wrapped in corn husks, are a traditional foodstuff to share at the end of the corn harvest in several farming regions of Central and Southern Mexico, from Tonatico and Tlahuac, to the state of Oaxaca ... click on title for more
Popping seeds is a traditional way to cook amaranth in Mexico, where it is easy to find, as well as many sweets prepared with it. In other countries, raw amaranth seed has become readily available for its health benefits, and once popped at home, it may be used to prepare those traditional Mexican sweets, such as the all-time favourite alegrías - "joys", or wafer sandwiches ... click on title for more
As a follow up to my previous two posts, featuring Yucatan Style Longaniza and Cochinita Pibil, this is one more recipe from the Mexican state of Yucatan: Huevos Motuleños. Huevos means eggs, and Motuleños means "from Motul", a small city and a municipality in the Mexican state of Yucatan ... click on title for more
As I have mentioned before, one of the most characteristic seasonings of the Yucatan peninsula is recado rojo – red rub, which owes its bright colour to annatto seed. Yucatan style longaniza includes all the flavours of recado rojo, taking them to another level with the addition of guajillo peppers ... click on title for more
Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century. Both were originally made from pork meat, cased in natural tripe, and seasoned with the addition of dry red peppers (Spanish versions were spiced up with black pepper) and vinegar (instead of wine, as in Spain). However, there has always been several differences between these two sausages ... click on title for more
My Slice of Mexico 