Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Sometimes living in Canada means having limited access to Mexican sweet treats, but during the current state of emergency, making them at home might be the only way to satiate a craving. By using fresh ingredients and homemade jam, these pineapple bars provide a close match to the "barritas" I remember from my childhood … click on title for more
Manchamanteles is an elaborate dish with a mole-style sauce; its deep tone inspired its name, literally “tablecloth stainer.” I wanted to prepare this flavourful dish with chicken, but offer a meatless option to my vegetarian daughter, and improve the visual appeal at the table … click here for more
Inspired by the restaurant jackfruit pibil tacos featured in my previous post, I decided to experiment at home combining jackfruit with recado rojo for my homemade version of this tasty dish … click on title for more
Chocoflan is a delightful dessert for which a layer of goat’s milk caramel (cajeta) is poured at the bottom of a baking pan, followed by chocolate cake batter, and topped with Mexican custard (flan) mix; it has also been named pastel imposible - Impossible Cake because, after baking, the cake layer “magically” appears at the top, so when the cake is turned upside–down onto a serving plate, the beautiful flan sits on top of the cake, all covered with delicious cajeta … click on title for more
A year ago, I travelled abroad from my home in Canada, to Mexico City, my birthplace. This year, due to the pandemic, we are all confined inside our homes. In this post, I share a virtual tour from that trip, as well as my recipe for cajeta jello (jelly), a sweet treat to enjoy this Easter Sunday … click on title for more
