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 turning cooler by the day in Southern Ontario, I am getting ready to clear annuals and weeds, prune perennials, and mulch the garden beds, in preparation for the winter months. I am also harvesting as much of my herbs as I can, because even the perennials will eventually shed all their tops and go dormant. I will share my techniques for preserving herbs in another post soon, but for this one, it was time to prep some tea and treats ... click on title for more
The balance between eggs and chorizo is perfect when scrambled, and toast or tortillas would be a good enough complement for a hearty breakfast any day; fixing them in an old-fashioned Coahuila Style Breakfast platter, though, brings them to a different level, worth of a traditional weekend breakfast or brunch, while an all-in-one wrap provides a more contemporary flavour ... click on title for more
Ever since I learned that October 4th is celebrated as National Taco Day in the USA, I have acknowledged the holiday by making a list of my posts with a taco theme during the year ... click on title for more
My mom would have turned 93 years old this month; last year, shortly after her passing, I shared three stories and recipes from her childhood in the small mining town of Agujita, in the Mexican state of Coahuila. To continue celebrating her life during her birthday month, I would like to share one more story and recipe. As a child, I heard these and many other anecdotes, sitting with my mom in her kitchen, which filled my imagination with picturesque scenes of Mexico (and other countries) and inspired me to always strive to move forward, and never stop learning ... click on title for more
In past years, during the month of September, I have shared recipes for white and green pozole. To complete the theme of pozoles featuring Mexico's national colours, this time I wanted to share a recipe for a red pozole. The best known is probably Pozole Rojo from the state of Jalisco but, since my last post was centred around Puebla, I decided to make Elopozole, a recipe from that state. This soup also features a red broth, but with an extraneous turn from classic pozoles because it calls for fresh corn (elote) instead of hominy ... click on title for more
My Slice of Mexico 