Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Homegrown carrots are just the crunchiest, juiciest and most flavourful of all. Back in April, I started a patch of carrots with what I described as a "cornucopia of many varieties of carrot seed", with the conviction that this measure would increase germination success rates … click on title for more
The beautiful beaches of Mazatlán, in the Mexican state of Sinaloa, served as the perfect backdrop for my niece's wedding … click on title for more
I did not want to miss the opportunity to share some pics I took during my recent trip to Mexico, of the interesting offerings in honour of the departed, in preparation for the Day of the Dead (today, November 2) … click on title for more
Pan de muerto (literally, bread of the dead) is a sweet bread that is almost always included in Day of the Dead offerings, and traditionally eaten on November 2nd. It is fashioned in a round shape which may represent the natural and endless cycle of life and death, and decorated with small pieces of the same dough to symbolize bones and tears … Click on image for more
I am currently away in Mexico, so I have scheduled several new posts to get published in my absence. Since I just shared a new recipe for Swiss chard, I thought of re-posting this one for quesadillas; it calls for Swiss chard and also serves as a comparison between the beginning of the harvest (June in my area) and the end, in the fall (shown in the previous post) … click on title for more
My Slice of Mexico 