Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Tamarind (Tamarindus indica) is a leguminous tree native to tropical Africa. The tree's pod-like fruit contains a brown, edible pulp used in many cuisines around the world, and it was introduced in Mexico sometime in the sixteenth century during Spanish colonial times … click on title for more
These buns are perfect to enjoy with a salad or a soup, use for tortas (Mexican sandwiches) or, particularly, to sop up a delicious Mexican sauce ... click on title for more
Snacking while watching a Sunday game is a little bit of a sport on itself, and Mexicans enjoy all sorts of foodstuffs while cheering for their favourite teams … click on title for more
Two very popular street foods in Mexico are corn on the cob and esquites (from the Nahuatl form izquitl - roasted young corn.) In pre-Hispanic times, esquite was probably eaten with dry hot peppers and salt and, after the Spanish conquest, lime juice was added to the seasonings. Nowadays, it is very common to top esquites with mayonnaise, shredded cheese and a variety of spicy ingredients … click on title for more
My friend Paco's mom digitalized her recipes, many of them heirlooms from her Italian grandmother, putting them all together in a recipe book. I was lucky enough to browse through it, and asked my friend to pick a couple regarded as his mom's trademarks that I could share in my blog … click on title for more
My Slice of Mexico 