Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Children's Day is celebrated in Mexico on April 30. Although not a statutory holiday, many schools, parks and museums around the country often have special events for the youngsters to enjoy their day ... click on title for more
The Yoreme (also known as Mayo, Yaqui or Yoeme) are an indigenous group located mainly in the Mexican states of Sonora, Sinaloa, and to a smaller extent, Durango and Chihuahua, as well as a community in Arizona, in the United States. These communities remain connected through their common ancestry and religion, which is based on a syncretism of Catholicism as assimilated from the Jesuit missions, and their beliefs; they have remained faithful to the Catholic religion to this day, and most of their celebrations are centred around the Christian calendar, such as Christmas, Lent and very prominently, Holy Week and Easter ... click on title for more
Empanaditas means "little patties", also the name of one of the most traditional sweet treats in the Mexican state of Sinaloa, and in particular, in the city of Los Mochis. Traditional countryside recipes call for beer amongst the ingredients for the dough ... click on title for more
Camarones a la diabla - Deviled Shrimp, is a classic dish that may be found all around Mexico, with some variations from state to state. Following my previous post featuring a city in the state of Sinaloa, I chose a recipe from that state, which is also interesting for the use of extra condiments; vegan shrimp may be used instead of raw shrimp, catering to vegetarians, and people with shellfish allergies ... click on title for more
Last year, I shared a story about Sinaloa Style Chicken, which is a well known dish in Mexico, and also in the United States, from chains such as Pollo Loco™ and Pollo Feliz™. That time the weather was still cold, so I broiled the chicken in the oven; a few weeks ago, we were enjoying beautiful weather, and I had a bunch of green multiplier onions begging to be grilled, so those were the perfect conditions to revisit the spatchcocked chicken, but this time, cooked outdoors … click on title for more
My Slice of Mexico 