Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
As the weather is becoming milder in Southern Ontario, I am getting my overwintered potted plants ready to go to the backyard, so I took photos of four of them to share. I am also including two new-to-me, which could not resist buying while getting compost and potting soil at the gardening centre. ... click on title for more
I recently harvested a large batch of sunchoke tubers from my backyard, and they needed to be cooked as soon as possible. To reduce inulin content, and preserve the sunchokes, I thought that soaking in vinegary water, then pickling, would work well ... click on title for more
This recipe combines chia seed and lime for a twist on the classic poppy seed and lemon cake. Drizzling lime syrup or glaze after baking makes the cakes extra moist, and provides a definitely not bland, refreshing sour punch ... click on title for more
Tesmole is a nurturing soup, traditional in several Mexican states, namely, Puebla, Oaxaca, Michoacán, and Veracruz, featuring corn dough (masa) dumplings called chochoyones ... click on title for more
March 14 is PI Day (π- Day), a celebration of the mathematical constant π, defined as the ratio of a circle's circumference to its diameter, which is always equal to an irrational number close to 3.14; for this reason, March 14, if written as 3/14, is a good fit for the celebration. In addition, because the name "Pi" is a homophone of "pie", may people eat pies. In Spanish speaking countries, such as Mexico, though, the connections are less than obvious ... click on title for more
My Slice of Mexico 