Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
In Mexico, jícamas are peeled and sliced into rounds, sticks or chunks, and eaten with lime juice, chili powder and salt, or as part of a chunky salad (pico de gallo) or a fruit cup (fruta picada.) Inspired by these preparations, I used my jícama in a refreshing slaw ... click on title for more
Last week there was a mega garage sale at my church; in the hopes of clearing some space in my house, I donated some stuff, but of course, items from other people's donations found their way to my kitchen. The first two items I have tried were a stoneware bowl, for mixing a batch of my banana and apple quick bread, and instead of pouring the batter into a large mould, I used a pan for six mini wreaths ... click on title for more
As the weather is becoming milder in Southern Ontario, I am getting my overwintered potted plants ready to go to the backyard, so I took photos of four of them to share. I am also including two new-to-me, which could not resist buying while getting compost and potting soil at the gardening centre. ... click on title for more
Tesmole is a nurturing soup, traditional in several Mexican states, namely, Puebla, Oaxaca, Michoacán, and Veracruz, featuring corn dough (masa) dumplings called chochoyones ... click on title for more
Bocoles are a type of patties, made with corn dough, which are very traditional in all of the Huasteca region in Mexico ... click on title for more
My Slice of Mexico 