Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
One of my earliest posts featured Tinga Poblana, a shredded beef dish emblematic of the Mexican state of Puebla. A more contemporary version, made with chicken, has become as popular as the traditional; while mostly preserving the seasonings of the beef rendition, since chicken breasts cook fast, preparation time is reduced significantly without sacrificing any of the rich flavour ... click on title for more
This potherb soup is an excellent vegan soup, and very nutritious. Green hot peppers, such as serranos or jalapeños, may be offered at the table, or omitted for a completely mild, yet flavourful meal ... click on title for more
In the Mexican state of Tlaxcala, pigweed - quintoniles, are featured in several traditional dishes, such as soups, stews as tacos; in my kitchen, I have substituted with foraged lamb's quarters - quelites de cocina, to prepare a taco filling, so simple and light, that may be served any time of day, and does not require a lot of ingredients ... click on title for more
Quelite is a generic name in Mexico, from the Nahuatl quilitl – edible green; a close translation to English would be “potherb”. Originally, the name referred just to native plants, such as huauzontle, epazote and quintoniles (pigweed); during and after colonial times, new edible greens brought from Spain and around the world have been making the list, such as purslane, radish leaf, watercress, and lamb's quarters ... click on title for more
A few days ago, I harvested my first large bunch of epazote; I also gathered the first thinning of basil. From my new 2022 seed, I am still getting nice handfuls of "Little Marvel" peas, and I just picked the last of the purple radishes. I also harvested garlic and shallots ... click on title for more
My Slice of Mexico 