Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This recipe may be considered as a "standard" contemporary Red Pipián, which could be found in kitchens all around Mexico, but offers a vegan option with the addition of roasted sunchokes, and a different way to process the spices for the sauce ... click on title for more
Two years ago, I shared a traditional Mexican recipe for turkey stuffing with ground meat; this time, I tried a vegan version by using a plant-based ground meat substitute, and the result was excellent. The idea behind this substitution is to have a stuffing as tasty as the original to go with turkey or other poultry, but that if some of the people at the table were vegan or vegetarian, they could simply ignore the bird, with this stuffing rich and satisfying enough to stand alone as their main protein-rich dish. Of course, I then felt the onus to also offer a vegan/vegetarian friendly gravy ... click on title for more
Homemade tacos al pastor can be as tasty as the ones from a spinning vertical grill, either made with the traditional pork meat, or with jackfruit for a vegan option … click on title for more
It seems like ages ago when we were all out and about, free to enjoy a nice evening with family or friends at a favourite local restaurant, or in a novel location, while visiting a different place. I hope that Rosalinda restaurant, featured in this post, as well as all other restaurants and businesses affected by the pandemic, will survive, and will indeed open their doors once again … click on title for more
My Slice of Mexico 