Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I recently harvested a large batch of sunchoke tubers from my backyard, and they needed to be cooked as soon as possible. To reduce inulin content, and preserve the sunchokes, I thought that soaking in vinegary water, then pickling, would work well ... click on title for more
I have mentioned and used pickled chiles güeros, but this is my first attempt at pickling them at home. For this, this year I tried growing Hungarian Hot Wax peppers in my backyard, a variety I thought might work well substituting carricillos, since it is used extensively for pickling, also characterized for an elongated shape, and usually harvested while still green, or light yellow ... click on title for more
Spanish recipes usually involve meat, especially fish; Mexican cooks not only adopted these recipes, but extended their use to New World ingredients, most notably in this brilliant example with jalapeño peppers and any vegetables available from a bumper crop (either from one’s backyard or the market) … Click on image for more
My Slice of Mexico 