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. During the cruel battles, many women joined the ranks, carrying a pot and cooking whatever they could find. Because of these conditions, any one-pot preparation, or “de la olla”, became a favoured staple on the menu … Click on image for more
I have been honoured with a “From the Heart” Blogging Award for the month of November. Thank you so much to Teresa @ The Haunted Wordsmith for including me as one of the “... bloggers who primarily focus on personal writing. These posts are often from the writer to the world at large, or from [...]
I had a chance to visit Beachwood and Cleveland, in Ohio. The biggest surprise was when we stopped for gas at a corner station, wondering where to eat lunch, and weirdly enough, there it was: a full service Mexican restaurant … Click on image for more
“Splash” is the direct translation of salpicón, a solid word and dish which came to the Americas directly from Spain. It is described in the Dictionary of the Royal Spanish Academy, and even mentioned in Cervantes’ “Don Quixote” … Click on image for more
Omnipresent on every platter at Mexican restaurants, or as a course of its own in traditional mid-day meals, this dish is a staple of Mexico's national cuisine … Click on image for more
My Slice of Mexico 