Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This year, to mark my blog's anniversary, I have chosen one post from each previous year, which highlights a special event happening in the month of February, and covering the main topics of my blog, namely, gardening, and Mexican culture, history and cuisine ... click on title for more
While visiting different cities, I always look for Mexican restaurants or grocery stores. In Mississauga, ON, in Canada, there are several taco places, but a very authentic place for antojitos (Mexican snacks, "little cravings") is "La Patrona", located in the food court inside the Mississauga Flea Market ... click on title for more
One last classic recipe to use up my homemade Quick Danish Dough is for these delicious empanadas hojaldradas (flaky patties). Mexican bakeries across the country offer flaky patties, with some of the most common fillings being red mole, tuna fish, cheese and roasted poblano peppers, and apple. I chose the last three flavours for this post ... click on title for more
Continuing with more options for pan dulce (Mexican sweet bread) to bake with the homemade Danish dough from my last post, in addition to Danishes (spiral buns), European bakers introduced other well-known confections, such as tartaletas (small tarts), tecolotes (owls), rehiletes (pinwheels), and the two other classics in the Mexican bread basket I chose for this post, as seen in the photo above, moños (bowties) and cream horns, popularly known as cuernos de la abundancia (horns of plenty) ... click on title
In Central Mexico, and especially in Mexico City, these old-fashioned buns may still be found at bakeries (panaderías). They are generically known as hojaldras (layered), usually called the same when filled with cooked shredded chicken and red mole, and known as Marinas when filled with slices of ham and cheese ... click on title for more
My Slice of Mexico 