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 my garden, even though they are planted as contemporaries, tomatillos are always harvested behind regular tomatoes, so as my tomato plants are almost done, I just collected my first batch of tomatillos ... click on title for more
Culturally, a milpa is a holistic way to grow food in harmony with nature. This year, my milpa has the three sisters (corn, beans and squash) growing once again, as well as other vegetables and quelites (pot herbs) … click on title for more
It is time to gather supplies for starting seed indoors and outdoors; I want to highlight two vegetables that are not easy to find at the store, and one herb ... click on image for more
After setting the table with the frosted beer mugs, cold drinks, natural green dye and a couple of spoons for mixing, I also set the sliced jalapeños, sour cream and green sauces at the table. The quesadillas were topped with cabbage and onions, plated and served immediately. ¡Feliz día de San Patricio! ... click on image for more
The two sauces looked pretty next to each other, and they offered two very different flavours even though I started with exactly the same ingredients for both ... click on image for more
My Slice of Mexico 