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 have created a Spanish-Mexican fusion menu. My main course uses shoulder lamb chops, grilled medium, and served with Spanish-inspired green and red sauces, but with a Mexican twist ... click on title for more
Last month, while enjoying a memorable meal at a contemporary Spanish cuisine restaurant in Chicago, I could not help but find many similarities with some Mexican dishes; this should not come as a surprise, considering that in Mexico, the Spanish Colonial era lasted three hundred years. Back at home, I created a similar menu, but with fusion and traditional Mexican recipes ... click on title for more
A few years ago, I got a very efficient and convenient seed sprouter with stackable trays. This year, I am trying broccoli seed, especially produced for eating as sprouts ... click on title for more
Last year, I shared a story about Sinaloa Style Chicken, which is a well known dish in Mexico, and also in the United States, from chains such as Pollo Loco™ and Pollo Feliz™. That time the weather was still cold, so I broiled the chicken in the oven; a few weeks ago, we were enjoying beautiful weather, and I had a bunch of green multiplier onions begging to be grilled, so those were the perfect conditions to revisit the spatchcocked chicken, but this time, cooked outdoors … click on title for more
This summer has been a crazy rollercoaster of super hot days with no precipitation, followed by days of continuous heavy rains, introducing extreme growing patterns in my garden; in particular, this caused my multiplier onion patch to quickly transform into a maze of weeds. After clearing all the brush, I was somewhat surprised to see that my precious crop of multiplier onions had survived and, moreover, it looked ready for harvest … click on title for more
My Slice of Mexico 