Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Huauzontle (Chenopodium nuttalliae) was one of my featured crops last year; I allowed a few plants to go to seed, and this spring, I got lots of volunteer sprouts, which grew very differently from last year’s crop ... click on title for more
As a follow up to my previous two posts, featuring Yucatan Style Longaniza and Cochinita Pibil, this is one more recipe from the Mexican state of Yucatan: Huevos Motuleños. Huevos means eggs, and Motuleños means "from Motul", a small city and a municipality in the Mexican state of Yucatan ... click on title for more
After preparing Yucatan style longaniza in my previous post, I wanted to continue the theme with what is probably the best well-known dish from that region: Cochinita pibil. This delicious preparation becomes the classic delight of tacos de cochinita by simply shredding some onto warm tortillas and topping with red onion and habanero spicy condiment ... click on title for more
As I have mentioned before, one of the most characteristic seasonings of the Yucatan peninsula is recado rojo – red rub, which owes its bright colour to annatto seed. Yucatan style longaniza includes all the flavours of recado rojo, taking them to another level with the addition of guajillo peppers ... click on title for more
Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century. Both were originally made from pork meat, cased in natural tripe, and seasoned with the addition of dry red peppers (Spanish versions were spiced up with black pepper) and vinegar (instead of wine, as in Spain). However, there has always been several differences between these two sausages ... click on title for more
My Slice of Mexico 