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 contrast to true hyacinths, which are toxic, grape hyacinth flowers are edible, and may be used to make a showy syrup, due to their fragrance and colour, especially when a few drops of acidic juice are added ... click on title for more
Spring is definitely in the air, even literally, with pollinators being spotted buzzing all over my garden. Small plants, bushes and trees are turning green, and starting to show their colours ... click on title for more
In my backyard garden, asparagus often are the first crop of the spring season, and I can think of several ways to cook this year's first bunch ... click on title for more
Macarons are a French confection, a very trendy treat that can be flavoured in lots of different ways; I chose lime and coconut, a classic combination in Mexican cuisine. It is hard to make perfect macarons, especially on a first try; along the recipe, I provide corrected final directions, but showing mistakes and caused effects. The printable recipe takes all this into account, and it is completely edited, to reflect corrections for much improved results ... click on title for more
To finish this leap-year February and Black History Month, I chose a traditional stew from the Mexican state of Guerrero, which has clear North-western African influences, with the use of dry fruit, spices and plantain, and New World mestizo notes from the use of tomatoes, potatoes, pickled peppers, and pineapple ... click on title for more
My Slice of Mexico 