Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I am lucky enough to be the keeper of my mom’s recipe notebooks. In my previous post, I talked about the pick-up sticks game Mikado™, which is also the name in Europe of Pocky™, the Japanese biscuits shaped as sticks. That made me notice this recipe in one of my mom's notebooks, called, no less, "Palitos Japoneses" - "Japanese Sticks" ... click on title for more
Sabanita de res - "Sheet-thin" Beef is simply a good piece of steak, opened in butterfly fashion to make it very thin, and grilled, or fried in a skillet, really fast. The meat retains its tenderness, and it is a very pleasant bite, especially when served with potatoes and the classic side vegetable, asparagus ... click on title for more
Since sunchokes are tubers, they work well in dishes that call for potatoes. Sunchokes may cause bloating and other digestive discomforts, but cooking them in an acidic liquid helps prevent that ordeal. This pickled salad calls for potatoes cooked in vinegar and water, sounding like a perfect dish to substitute with some sunchokes ... click on title for more
In addition to making a lovely soup, or procuring a nice bite to pasta or a salad, asparagus go really well next to steak or other meat; simply steaming them is the most popular way to cook the shoots, but in this recipe, they are stir-fried with veggies in Mexico's national colours, which gives them the name "a la mexicana" - "Mexican Style" ... click on title for more
In Mexico, this chicken dish is a very popular main course on menu rotations at "comida corrida" restaurants (affordable fixed-menu diners), also delicious and easy to make for a midweek meal at home. Seasonings may be as simple as salt and pepper, with many variations, some with caramelized onions, or hot peppers, or as in this recipe, dressed with a buttery garlic and citrus sauce ... click on title for more
My Slice of Mexico 