Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
After a very dry spell, we are getting drenched in a lot of rain and the occasional thunderstorm here in Southern Ontario. It is amazing how the backyard turned bright green overnight, and a few crops were begging to be harvested, both cultivated and volunteers (aka weeds) ... click on title for more
This potherb soup is an excellent vegan soup, and very nutritious. Green hot peppers, such as serranos or jalapeños, may be offered at the table, or omitted for a completely mild, yet flavourful meal ... click on title for more
In the Mexican state of Tlaxcala, pigweed - quintoniles, are featured in several traditional dishes, such as soups, stews as tacos; in my kitchen, I have substituted with foraged lamb's quarters - quelites de cocina, to prepare a taco filling, so simple and light, that may be served any time of day, and does not require a lot of ingredients ... click on title for more
Quelite is a generic name in Mexico, from the Nahuatl quilitl – edible green; a close translation to English would be “potherb”. Originally, the name referred just to native plants, such as huauzontle, epazote and quintoniles (pigweed); during and after colonial times, new edible greens brought from Spain and around the world have been making the list, such as purslane, radish leaf, watercress, and lamb's quarters ... click on title for more
Culturally, a milpa is a holistic way to grow food in harmony with nature. This year, my milpa has the three sisters (corn, beans and squash) growing once again, as well as other vegetables and quelites (pot herbs) … click on title for more
My Slice of Mexico 