Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
In Mexico, oats have been used in morning smoothies (licuados) for many years, by the addition of a scoop of flakes in the blender, along with milk and fruit. Nowadays, licuados and aguas frescas (refreshing beverages) may feature oats as their main flavour, a favourite in many Mexican juice bars and at home ... click on title for more
Hibiscus is a genus of plants, well known as ornamentals, as well as for some of the species being used for industrial and culinary applications. Although most species of the genus are identified as non-toxic, there are only a handful used for consumption, and H. sabdariffa is the most common around the world ... click on title for more
Since it is still corn season here in Southern Ontario, I was looking for a Mexican dish to take advantage of elotes (fresh corn). I came across Minguiche or Minguichi, as it is called in the indigenous Purépecha language from the state of Michoacán, where Minguiche is a creamy soup, featuring cheese and peppers; neighbouring states have their local variations, and I decided on a recipe from Colima, because it also calls for a generous amount of fresh corn ... click on title for more
A pambazo is a sandwich named after the bun traditionally used in its preparation. This crispy treat is frequently offered at outdoor events, such as fairs, and religious or civic holidays, of course including "El Grito de Independencia"... click on title for more
In Mexico, every day is taco day, and in the US they have Taco Tuesday, but in Sweden, Friday is the preferred day to enjoy a family taco night ... click on title for more
My Slice of Mexico 