Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
Cajeta is the well-known Mexican goat's milk caramel, excellent as a treat on its own, paired as a sauce with ice cream or baked goods, or as a flavouring for desserts and beverages. I have always used commercial bottled cajeta, but during the COVID19 pandemic, finding specialty products, or even heading to the store, might be a challenge; the good news is that, while we endure social distancing and lockdowns, making cajeta at home is not hard at all … click on title for more
This is one of those dishes that originated from a very simple recipe and have evolved into many variations, each region and even family having their own interpretation. I am sharing my recipe for cod stew, Mexico City Style, which is rich and thick, for the perfect torta de bacalao … click on title for more
For those lucky people who scored flour and a few envelopes of instant yeast before they disappeared from the store shelves, this is a basic recipe for homemade Mexican style buns … click on title for more
Bacon and chicken were not ingredients in the original Caesar salad recipe, invented in Tijuana by Italian brothers and restauranteurs Alex and Caesar Cardini in the 1920s. However, their salad was not vegetarian because of the anchovy content, also in Worcestershire sauce, an important ingredient in their dressing. For my salad, I decided to use my vegetarian Worcestershire sauce, to make my salad truly vegetarian … click on title for more
My Slice of Mexico 