Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Cajeta is the well-known Mexican goat's milk caramel, excellent as a treat on its own, paired as a sauce with ice cream or baked goods, or as a flavouring for desserts and beverages. I have always used commercial bottled cajeta, but during the COVID19 pandemic, finding specialty products, or even heading to the store, might be a challenge; the good news is that, while we endure social distancing and lockdowns, making cajeta at home is not hard at all … click on title for more
This is one of those dishes that originated from a very simple recipe and have evolved into many variations, each region and even family having their own interpretation. I am sharing my recipe for cod stew, Mexico City Style, which is rich and thick, for the perfect torta de bacalao … click on title for more
For those lucky people who scored flour and a few envelopes of instant yeast before they disappeared from the store shelves, this is a basic recipe for homemade Mexican style buns … click on title for more
A very traditional dish to serve during both the Lenten and the Advent/Christmas seasons in Mexico is called “Revoltijo”, which literally translates as “jumble.” It might be a somewhat labour-intensive process to prepare each of the individual components, but then - as its name indicates - it is just a matter of adding everything to the pot, for a delicious jumble of textures and flavours … click on title for more
Since I am allergic to shrimp, I needed to develop a recipe of tasty vegetarian patties, a key item in "Revoltijo", a traditional dish for the Lenten season … click on title for more
My Slice of Mexico 