Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Many Mexican and Tex-Mex restaurants offer a creamy green sauce that is often simply called guacamole. Although I am sure a lot of them actually use avocado to prepare their sauce, there is a version with a "secret" ingredient instead … click on title for more
For those days when the weather is inclement or time is pressing, it is very convenient to prepare this chicken recipe, a version of the classic beef skewer from my last post, called alambre – wire, from the shape of the metal skewer. Chicken alambres kept the name, although they are cooked indoors and without the “wire” … click on title for more
Mantecadas are a type of Mexican sweet bread, similar to the American muffin, and named after a pastry from Astorga, in Spain … click on title for more
This is a colourful preparation of fresh green jalapeño peppers, with lime juice and a pinch of salt. The resulting sauce has just the right level of tartness and a bright punch, and goes really well with grilled or pan-fried fish … click on title for more
In an informal context, salsa macha translates as “brave sauce”, and applies here in the sense that it is extremely strong and spicy; it would probably also raise a challenge of only those being machos/machas themselves, or “brave to the extreme” being able to eat it. However, a nice feature of this recipe is that levels of spiciness, smokiness, sweetness, etc. may be controlled by choosing different peppers … click on title for more
