Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
In Mexico, these sweet confections are called orejas and abanicos, which translate literally as "ears" and "fans" from Spanish. As many sweet breads, they came from Europe, and although some recipes have changed to adapt to Mexican ingredients and taste, in this case, the basic recipe is practically identical everywhere, requiring only two ingredients: puff pastry (pasta de hojaldre), and sugar ... click on title for more
The introduction of wheat and sugar by Spanish conquerors was the beginning of the long history of pan dulce (sweet bread) in Mexico ... click on title for more
The town of Mixquic, in the valley of Central Mexico, has preserved many features of its pre-Hispanic aquatic culture, and one of the dishes that has survived since then is mixmole, a fish stew in red or green sauce ... click on title for more
This year, I have prepared an offering at home, here in Southern Ontario, inspired by traditions from Central Mexico, specifically San Andres Míxquic, a community located in the Mexico City borough of Tláhuac ... click on title for more
Cempasúchil (Tagetes erecta) is an annual plant, originally native to Mexico, known in English as Mexican marigold, Aztec marigold, or wrongly, African marigold. Used as the traditional flor de muertos (flower of the dead) in Mexico, cempasúchil is extensively found adorning tombs, and in offerings for All Saints Day, and Day of the Dead (November 1 and 2). In my garden, cempasúchil was one of the new-to-me backyard crops this year; back in September, the plants showed a precocious blooming peak, and I wondered if there would be any flowers left by early November ... click on title for more
My Slice of Mexico 