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 previous post, I talked about the Mascogos, an ethnic group of Afro-Mexicans, descendants of Black Seminoles, who currently live in the state of Coahuila. One of their most traditional dishes is tetapún, a sweet potato bread that is traditionally cooked in iron skillets ... click on title for more
Chicken soup with vegetables is the kind of dish that almost everybody enjoys as a staple in the family menu rotation. In Mexico, caldo de pollo con verduras is served all year round, and for my family here in Canada, this caldo is particularly comforting on a cold day ... click on title for more
Last year, I posted a summary of my recipes for tamales, atole, and hot chocolate for Candlemas (February 2); all the recipes shared on that summary called for corn husks as wraps for the tamales, so this year, I wanted to share a recipe using banana leaves ... click on title for more
It might be a lot of fun to sprout chia seed on a Chia Pet™, but chia seeds themselves have been used in many other ways in Mexico since pre-Hispanic times ... click on title for more
Other than using raw ingredients, charring is probably the most ancient method to prepare ingredients for a salsa, and this recipe calls for a very short list of ingredients ... click on title for more
My Slice of Mexico 