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 eclectic still life pictured above shows my backyard harvest of June 7, 2019. It reflects the beauty of a backyard garden, with a delicious variety of produce at different stages, depending on the crop … click on title for more
I recently had a chance to go back to “Tortas Don Polo”, a restaurant in Mexico City specializing in Mexican sandwiches (tortas) and smoothies (licuados). While enjoying a classic torta cubana, I thought that, once back home, I had to recreate the experience … click on title for more
Today, I am looking at my strawberry patch in a stolid manner, calculating which percentage of the fruit I will actually harvest over the next few weeks … click on title for more
The inspiration for this recipe was the delicious main course I enjoyed at “Azul Condesa” restaurant. My starting points were: 1) “EL Pascal Huasteco” – the name of the dish on the menu. 2) The Mexican state of Hidalgo – listed as the place where the dish originated. 3) Ricardo Muñoz Zurita – the restaurant’s chef, who is an advocate for the diffusion of authentic, sometimes less-known, Mexican food, including pipianes … click on title for more
Mexican pipián is defined as any dish composed by cooked meat smothered in a very rich sauce, thickened with ground seeds. While I was visiting Mexico City this spring, I enjoyed a delicious meal at Azul Condesa restaurant, where they had a Pipián Festival … click on title for more
My Slice of Mexico 