Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
"La cazuela voladora" (The Flying Clay Pot) is a bubbly preparation in which tequila and a variety of citrus flavours conflate, popular in all of the Mexican state of Jalisco. During my visit to the town of San Pedro Tlaquepaque, I saw a giant version of it at one of the local restaurants, and I decided to give it a try back home in Canada, in a more manageable size … click on title for more
Last month, while in Mexico, I had a chance to attend a bridal shower. In addition to a delicious dinner, we enjoyed a beautiful treat table, featuring all sorts of savoury snacks, fruit based sweets and a large selection of mini cakes and pastries, including a creamy lime layered cup … click on title for more
I think Swiss chard is an under-appreciated vegetable; often called to be used “instead of spinach”, it has got a bad reputation because its flavour is stronger and a tad bitter. In the garden, however, it is more resilient than spinach, and has a much longer growing season, even thriving through the hot summer months, as long as some shade is provided. Since I had a good supply of tomatillos and a beautiful harvest of Swiss chard at hand, I decided to prepare them together in a traditional Mexican stew … click on title for more
This is a Mexican classic that seems to be included in every tacos de guisado menu. Prepping the poblano peppers is somewhat laborious, but absolutely necessary; their flavour becomes rich and complex once roasted, and their texture is smooth after peeling … click on title for more
Bananas and plantain are main crops in Southern Mexico, especially in the state of Tabasco, where this recipe was created … click on title for more
My Slice of Mexico 