Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Sabanita de res - "Sheet-thin" Beef is simply a good piece of steak, opened in butterfly fashion to make it very thin, and grilled, or fried in a skillet, really fast. The meat retains its tenderness, and it is a very pleasant bite, especially when served with potatoes and the classic side vegetable, asparagus ... click on title for more
In addition to making a lovely soup, or procuring a nice bite to pasta or a salad, asparagus go really well next to steak or other meat; simply steaming them is the most popular way to cook the shoots, but in this recipe, they are stir-fried with veggies in Mexico's national colours, which gives them the name "a la mexicana" - "Mexican Style" ... click on title for more
In Mexico, this chicken dish is a very popular main course on menu rotations at "comida corrida" restaurants (affordable fixed-menu diners), also delicious and easy to make for a midweek meal at home. Seasonings may be as simple as salt and pepper, with many variations, some with caramelized onions, or hot peppers, or as in this recipe, dressed with a buttery garlic and citrus sauce ... click on title for more
This simple and inexpensive fish dish may serve as a refreshing way to end the Lenten season. Using tuna fish from canned is the easiest, but any fish meat will work well in this recipe ... click on title for more
Álvaro Obregón Salido, a general during the Mexican Revolution War, and 46th president of Mexico (1920-1924) was born in Siquisiva, a small community near Alamos, Sonora. It is said that his grandfather was an Irish immigrant named O'Brien, who worked in the railroads, and that Alvaro's father, Francisco, changed their name to Obregón. As a homage to President Obregón's place of birth, and as a nod to his Irish ancestry, a traditional recipe from Sonora is compared to a dish with Irish ingredients ... click on title for more
My Slice of Mexico 