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, on November 8, I posted my recipe for Mexican Style Rice, which calls for chopped carrots and green peas as add-ins. The picture at the top of the post, however, features a plate with fresh chiltepín peppers instead of peas … click on title for more
Nothing says "Mexican homeland celebrations" as these delicious stuffed peppers, prominently because of the green parsley, white walnut sauce and red pomegranate seeds, which ornate the plate and cover the peppers with Mexico’s national colours … Click on image for more
I paused to appreciate the different colours and textures of the ingredients, 100% from my garden, as well as to enjoy their scents … click on image for more
Although rice (Oryza sp.) was first brought to Mexico from Spain, the great adaptability of the plant made it a standard crop in Mexican parcels, and a traditional ingredient in Mexican kitchens. I have talked about corn, a true Mexican crop, both in past posts and in my "Word of the Day" section. As for [...]
The Nahuatl word chilli has evolved to describe anything from a humble Mexican vegetable to the "State Food of Texas" ... click on image for more
My Slice of Mexico 