Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
To wrap up my Tabasco state theme, I am following up on the story of La Malinche, born Malinalli, and later called Malintzin by the natives and Doña Marina by the Spaniards. This is probably the first documented story of mestizaje (inter-mixing of foreign and indigenous people) in Mexico … Click on image for more
December always seems to be a very busy month, with lots of special cooking, planning and counting down to holidays and the end of the year; for those hectic days, a simple soup - hearty enough to be a complete meal - is always welcome … 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
My Slice of Mexico 