Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
During a brief visit to Toronto, I was able to purchase a few Mexican items, including dried hot peppers (chiles secos). I replenished my supply of pasilla peppers, which I had almost used up for a recent recipe; I also found packets of chiles “Costeño” and morita … click on title for more
Photo at the top of this post: My dad and me (with my favourite ragdoll, Blanquita, handmade by my mom) posing for my brother in one of the garden areas at El Museo Nacional de Antropología (MNA) - the National Museum of Anthropology, Mexico City (circa 1970) … click on title for more
Last fall, I placed a couple of bags of peeled and washed tomatillos (from my garden) in the freezer, so this year, I could prepare a batch or two of green sauce as soon as I could harvest fresh cilantro. I decided to honour this special combination by cooking one of my husband's favourite dishes … click on title for more
Nowadays not many people make their own red hot sauce, because of the availability of already bottled options, but they are so simple to fix, and so hard to find sometimes, that it is easier to get dry red peppers and cook up a small batch … click on title for more
After making tlayudas, artisan tortillas from Oaxaca, as shown in my previous post, preparing them is very simple. For vegetarian option, omit salted meat (tasajo) … click on title for more
My Slice of Mexico 