Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Since I started my blog in 2018, every October 4 - marked as National Taco Day in the US and Canada - I have been sharing a list of tacos prepared for my posts during the year. This year, instead of a list, I am sharing a new taco recipe ... click on title for more
This dish is very quick to prepare, using canned tuna, and taking advantage of available produce, including tomatoes, garlic, bay leaves and radishes, in addition to pickled peppers ... click on title for more
Poblano peppers are now available all year in many supermarkets in Mexico, and even other countries, but in the olden days, it was a highly anticipated seasonal vegetable for the month of September; coinciding with this month's many national festivities, the dark green peppers would be (and still are) featured in dishes such as rajas con crema (poblano strips and cream), the emblematic chiles en nogada (stuffed poblanos in walnut sauce), and this classic cream of poblano ... click on title for more
This recipe uses the old-fashioned way to make a creamy soup, using a flour and butter roux as thickener, and milk instead of cream); topping with dry toasted croutons keeps the fat content low, as well ... click on title for more
In Mexico, zucchini cake and squares have been favoured sweet bakes for decades, to take advantage of the often vast summer squash supply. These squares may be served directly from the pan for a casual snack, or trimmed and cut into perfect squares with precision, then served plain, or decorated ... click on title for more
My Slice of Mexico 