Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
While traditionally served as a stew, my version of this comforting dish starts with a bed of paddle cactus strips and sauce, and is finished with crispy side ribs piled up on top, for a more contemporary presentation. Using store-bought sauces and cactus strips is convenient, but homemade versions may be prepared while cooking the meat ... click on title for more
This soup is a comforting and healthy choice for a good start of the year, either using zucchini bought at the supermarket, or from the garden, in mild climates or the Southern hemisphere ... click on title for more
My daughters and I take turns choosing a theme for our Christmas décor and menu, and this year it was my turn. I decided to go for a retro 1970s theme, which was easy to plan, since I grew up in that decade! ... click on title for more
A major pilgrimage to the Basilica of the Virgin of Guadalupe occurs every year during the first days of the month of December, when people travel long distances, often by foot, hoping to arrive on time for the celebration of the Virgin's feast day, on December 12. Outside the Basilica, and many other churches in Mexico, there is always a plethora of stands selling religious items, as well as, of course, all sorts of food and refreshments, such as Marranitos (piggies) ... click on tittle for more
It has become a trend to make full-size cakes that look exactly like snack-size treats, from French fries to chocolate bars and more. For my church's annual Christmas sale, I thought of creating a giant Gansito™, a snack consisting of a chocolate covered vanilla cake, filled with strawberry jam and cream ... click on title for more
My Slice of Mexico 