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 balance between eggs and chorizo is perfect when scrambled, and toast or tortillas would be a good enough complement for a hearty breakfast any day; fixing them in an old-fashioned Coahuila Style Breakfast platter, though, brings them to a different level, worth of a traditional weekend breakfast or brunch, while an all-in-one wrap provides a more contemporary flavour ... click on title for more
In Spain, chorizo is usually a fermented, cured, and smoked pork sausage, which may be sliced and eaten without cooking, traditionally seasoned with paprika and a blend of other spices. Mexican chorizos are mostly fresh, or partially cured, and need to be cooked before eating. For Northern Mexico recipes, and most specifically for those from the state of Coahuila, the defining seasonings are ancho peppers and cumin; my mom used them as the basis for her chorizo recipe, and always kept it lean by omitting lard from the ingredient list. I am following all her teachings for this recipe, and by omitting the lard, I was also able to develop a vegan option ... click on title for more
The Mexican state of Puebla has one of the richest cuisines in the country, recognized for iconic dishes such as mole Poblano (Puebla Style red mole), or chiles en nogada (stuffed poblano peppers in walnut sauce), particularly popular during the month of September, to commemorate Mexico's Independence. There are also many sweet preparations, and the traditional treat to bring back home after a visit to Puebla, is a box of flavoured sweet potato treats ... click on title for more
For an at-home Noche de Grito, this September 15, and to set the mood for a festive, socially distanced, Independence Day on September 16, nothing like some homemade antojitos (little cravings). Called quesadillas in Mexico City, dobladas in Guadalajara if they have fillings other than cheese, or molotes in Puebla and empanadas in Southern Mexico if they are deep fried, these corn-dough folded treats by any name are still a pure Mexican delight ... click on title for more
In addition to the emblematic Huitlacoche (Ustilago maydis, technically a smut) featured in my previous posts, many kinds of mushrooms have been consumed in Mexico since pre-Hispanic times. They are used raw or cooked, in all sorts of dishes, including quesadillas ... click on title for more
My Slice of Mexico 