Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Reverence for the dead is widely recognized as an unmistaken marker of the human condition. From the Egyptians and Romans to the Mayan and Mexicas, offerings and elaborate funeral rituals were prepared to ease the transition of the souls of the deceased into the world of the ethereal, and a trip to the underworld was [...]
“Calabaza en tacha” a syrupy treat of winter squash (such as pumpkin) and spices, is a traditional dish for Day of the Dead offerings, and to enjoy at home during the season … Click on image for more
A very popular way to serve birria, especially in restaurants, or to use leftovers, is to make tacos with the meat, and doctor the sauce to serve as a broth on the side. Of course, a fiery chile de árbol salsa is the perfect complement to this meal … Click on image for more
Spicy sauce sometimes substitutes wasabi paste in Mexican sushi plates, but Japanese pickled ginger is still often served, since its sweet vinegary taste is a delicious contrast to salty or spicy flavours, in addition of being a refreshing palate cleanser … Click on image for more
Since I was looking for recipes featuring ginger with Canadian and Mexican elements, it did not take me long to think of Canada Dry™ ginger ale, the first reference to Canada I ever had as a child in Mexico. The Ginger Limeade pictured above, is my take on a homemade Canada-Dry-like beverage, with added Mexican flavours … Click on image for more
My Slice of Mexico 