Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I had a small can of huitlacoche (Mexican truffle, corn smut) and decided to use it as a filling for chicken breasts. Catering to my vegetarian daughter, I used plant-based "chicken-less breast" slices ... click on title for more
While peeling a batch of fresh corn at home last week, I found one ear that had a peculiar grey-blackish mass at the tip; it was a small clump of corn smut, maybe a blight in many countries, but a delicacy in Mexico ...
There are certain edible products, especially sweets, which have become iconic as souvenirs when visiting some locations, for example, Canadian maple syrup, or Swiss milk chocolate; in Mexico, cocadas (coconut sweets) from Acapulco, Guerrero, or Tequila from, well, Tequila, Jalisco, are sovereign. In San Blas, Nayarit, eating Zarandeado grilled fish goes along with bringing home a loaf of pan de plátano - banana bread. I remember the classic San Blas banana bread as extra sweet and somewhat heavy, with a very strong banana flavour, evidently from a high fruit content. My recipe is a much lighter version ... click on title for more
We only have a few more weeks of perfect weather left for grilling outdoors here in Canada; Pescado Zarandeado - Nayarit Style Grilled Fish, is the perfect choice for a weekend barbecue … click on title for more
With the summer harvest reaching its peak in my backyard, I have been prepping a lot of herbs and veggies. Creating new dishes and making family favourites is always fun, but food preparation might become somewhat tedious, and dealing with leftovers and half-used produce without using a lot of plastic wrap can be a challenge … click on title for more
My Slice of Mexico 