Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
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
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
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
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
What could have been on the menu of the Spaniards’ victory feast after the fall of Tenochtitlan? Click on image for more ...
November 20, 1910 marked the onset of the Mexican Revolution War. During the cruel battles, many women joined the ranks, carrying a pot and cooking whatever they could find. Because of these conditions, any one-pot preparation, or “de la olla”, became a favoured staple on the menu … Click on image for more
I had a chance to visit Beachwood and Cleveland, in Ohio. The biggest surprise was when we stopped for gas at a corner station, wondering where to eat lunch, and weirdly enough, there it was: a full service Mexican restaurant … Click on image for more
With temperatures steadily dropping, particularly overnight, frost has started to make a few appearances in my backyard, which means that my potted tender plants have been indoors for at least a week now. For my ginger, first I loosened the dirt in the pot and pulled all the plants out very gently, to assess the harvest … Click on image for more
