My Slice of Mexico

My Slice of Mexico

Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada

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Tag: Scotts Daily Prompt

Beverages, Mexican Cuisine

Like Water for Chocolate – It’s All about the Froth

December 6, 2018January 10, 2021by Irene27 Comments on Like Water for Chocolate – It’s All about the Froth
Like Water for Chocolate – It’s All about the Froth

The word “chocolate” might evoke images of candy bars and desserts to many people, but in Mexico, it will most likely first bring to mind a mug filled to the brim with a steamy and foamy elixir … Click on image for more

main course, Regional Cuisine

Chanchamitos – Tamales from Tabasco

December 4, 2018June 25, 2019by Irene22 Comments on Chanchamitos – Tamales from Tabasco
Chanchamitos – Tamales from Tabasco

Tabasco is particularly rich in recipes for tamales with unique ingredients and techniques. Chanchamitos, round shaped and seasoned with annatto, are an example … Click on image for more

Ingredients, Regional Cuisine

Annatto – A Colourful Story

December 2, 2018December 2, 2018by Irene18 Comments on Annatto – A Colourful Story
Annatto – A Colourful Story

Nowadays, annatto is still used as a dye in many cosmetics, but especially as a natural food colorant. In Tabasco, annatto/achiote is also used as a condiment in many dishes, also providing an attractive orangey tint … Click on image for more

History and Regional Cuisine

Tabasco – Cultural and Culinary Cradle

November 30, 2018November 30, 2018by Irene19 Comments on Tabasco – Cultural and Culinary Cradle
Tabasco – Cultural and Culinary Cradle

Tabasco has been identified as the cradle of the Olmec civilization, the most ancient in the Americas; important edibles are native to the region, such as: cacao, sweet potatoes, and achiote, as well as several species of peppers, both spicy and sweet … Click on image for more

main course, Mexican Cuisine

Pan Fried Carnitas

November 28, 2018December 2, 2018by Irene17 Comments on Pan Fried Carnitas
Pan Fried Carnitas

By cooking the meat first, the rendered lard will take care of the crisping and browning later, resulting in Carnitas with a tender texture, crispy exterior, and maybe with even less fat than at the beginning of the cooking procedure … Click on image for more

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My Region

Southwestern Ontario, Canada
Hardiness zone: 6B
I was featured on Fiesta Friday!

Instagram

Stuffed chicken breasts in green sauce. For recipe visit https://mysliceofmexico.ca/2020/06/16/stuffed-chicken-breasts-in-green-sauce/
Salsa papera, homemade! For recipe, visit:
Tlayudas with tasajo. Omit tasajo for a vegetarian snack. For full recipes, visit:
Salpicón - a beef salad with fresh and cooked vegetables
Guajolotito - means "little turkey", a crunchy appetizer of egg, refried beans, cheese and a crispy tortilla chip, topped with green salsa, all arranged on a slice of toast!
Delicious pumpkin and sweet potato patties

Recent Posts

  • Flower of the Day – The Last Snowfall?
  • Flower of the Day – The Earliest Cherry Blossoms
  • A Sweet Flashback – Chocoflan
  • Mexico City Street Food – Tacos de Suadero
  • Crop Update – Indoors and Outdoors

My Places in Mexico

Mexico City – Market
Culiacán, Sinaloa – Clay Cookware
Chichen Itza, Yucatán – El Caracol

My Mexican Heirlooms

Molcajete with Tejolote 1960s
Bowl with Still Life 2000s
Japanese Tea Set, from Bazar del Sabado 1990s
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