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 my garden, I have a young Stella (Prunus avium), a great variety of cherry tree for the small backyard: it grows slowly, does not need cross-pollination, and the beautiful blooms produce sweet dark fruit … click on title for more
In Canada, Cinco de Mayo has been mostly promoted by bars and Mexican or Tex-Mex restaurants, but this year, social distancing is still in effect for the whole month of May, so any celebrations will take place at home. In this post, I am sharing my suggestions for a Cinco de Mayo menu at home … click on title for more
Manchamanteles is an elaborate dish with a mole-style sauce; its deep tone inspired its name, literally “tablecloth stainer.” I wanted to prepare this flavourful dish with chicken, but offer a meatless option to my vegetarian daughter, and improve the visual appeal at the table … click here for more
It seems like ages ago when we were all out and about, free to enjoy a nice evening with family or friends at a favourite local restaurant, or in a novel location, while visiting a different place. I hope that Rosalinda restaurant, featured in this post, as well as all other restaurants and businesses affected by the pandemic, will survive, and will indeed open their doors once again … click on title for more
Kohlrabi is one of my new-to-me crops this year. This vegetable is often confused for an actual cross between a cabbage and a turnip, but it is in fact a variety of the cabbage species Brassica oleracea, which includes many other common cultivars such as cabbage (savoy, green, etc.), cauliflower, collard greens, kale, broccoli, and Brussels sprouts … click on title for more
My Slice of Mexico 