Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
November 20, 1910 marked the onset of the Mexican Revolution War. One of the most iconic structures in Mexico City is El Monumento a la Revolución - the Monument to the Mexican Revolution ... click on title for more
In many Mexican homes, bistec molido (ground steak), is a frequent item on the menu rotation; the well-seasoned ground meat, and the crispy bread coating make this main dish everyone's favourite. Mashed potatoes or fresh sliced cucumber and tomatoes are the staple sides ... click on title for more
In recent years, many variations on pan de muerto, the traditional bread for Mexico's Day of the Dead,have been created, such as stuffing with sweet fillings, or adding flavourings like chocolate or mole, which also change the colour to brown. Another innovation, which has been trending for almost a decade now, is to add black edible agents, either to the dough, or to coat after baking. Activated charcoal or food colouring are popular choices, but the original method is to use dry corn husks (called totomoxtle , form totomochtli in Nahuatl) ... click on title for more
To prepare buñuelos de molde (from a mould), a metal mould is dipped in a lose batter; the batter coats the mould and gets released from it when immersed in hot oil, rendering a pretty shape ... click on title for more
The weather is getting colder in Southern Ontario, and it is time to tidy up the garden. Here are six happenings in my backyard this week ... click on title for more
My Slice of Mexico 