I have already posted a traditional recipe for pozole verde, but for this batch, I used ingredients at hand for a quicker, simpler version ... click on title for more
Quick Green Hominy Soup
Tag: Thursday Favourite Things
Torta de Macal – Malanga Cake
Malanga is an edible corm, similar to eddo (satoimo) and taro; while the last two are originally from Asia, malanga is native to South America and naturalized in the Yucatan peninsula, Mexico, where it is known as macal. One recipe for macal from that region is torta de macal, a sweet creamy cake; since I had some eddo (satoimo) from my garden, I simply used them instead ... click on title for more
Basic Horseradish Sauce
As I mentioned in my previous post, I grow horseradish in my backyard. I had not shared any background about it, or recipes using it, because it is completely alien to Mexican cuisine. However, since I have posted photos of my plants, beaming with white blooms, several times, I figured it was time to write a little about this flavourful root ... click on title for more
Lentils with Fruit
This dish comes from the Mexican state of Oaxaca, although it was most likely based upon a Spanish recipe introduced during colonial times, since hardly any of the ingredients are native to Mexico. I saw that the recipe called for smoked pork chops and pineapple, amongst a large list of ingredients, which worked perfectly with the smoked ham and broth I prepared in my previous post with leftovers from Canadian Thanksgiving, along with some pineapple slices from the same meal ... click on title for more
Ham Meat and Broth from Leftovers
As I mentioned in a previous post, this year I prepared a baked ham meal for Canadian Thanksgiving. The ham was a nice bone-in piece, so there was a good amount of meat leftover on the bones, and flavour that could be imparted to some broth ... click on title for more
My Slice of Mexico 