Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Continuing with Asian Heritage month, I decided to try making Taco Rice, a Tex-Mex-Okinawan fusion recipe originated in Japan. I mostly followed the model of the original Tex-Mex-Oki dish, but substituted some ingredients for a Mexican twist ... click on title for more
In another post, I shared the story and a recipe of pambazos, a chorizo and potato sandwich made with a bun of the same name, usually covered in a red sauce, then pan-fried. Pambacitos (diminutive of pambazo), as the name indicates, are smaller, and also somewhat different, because the dough is not baked, but directly deep-fried from raw, and then filled with chorizo with potatoes, or other preparations ... click on title for more
Pápalo and knob onions are two classic offerings at taco stands in Mexico city. Having them amongst my crops this year reminded me in particular of tacos de suadero ... click on title for more
Currently living in Canada, we usually go to Toronto and spend Easter with my in-laws, who are originally from Cyprus, so we would have a Greek-style Easter Sunday lunch. However, because of COVID19, this is the second year we will stay home; I have chosen lamb, or roasted turkey, but without the stuffing, serving instead with garlicky baby potatoes and this sweet carrot salad ... click on title for more
This recipe was published two years ago, a fast and delicious tuna salad in an avocado half, also very appropriate for the Lenten season, or as a fun "Fish Friday" appetizer or lunch ... click on title for more
My Slice of Mexico 