Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
Neither a watermelon nor a pumpkin, and four more Mexican crops ... click on title for more
Although the Spanish word jamoncillo means "little ham", this is a type of sweet made with milk, and has nothing to do with meat. The way to prepare jamoncillo de leche is similar to making milk caramel, just cooking for longer times to achieve a thicker, manageable paste ... click on title for more
Coyota is a type of wheat pastry created in Northern Mexico; there is some consensus that the pastries were named after the young dark-skinned women (coyotas) who used to sell them on the streets of Seris, a municipality that now is part of Hermosillo, the capital city of the Mexican state of Sonora. Coyotas are formed with two discs of wheat dough, pressed together to contain a sweet filling in between ... click on title for more
In my previous post, I shared a little history and a recipe for Sonora style hotdogs, known as dogos. The recipe in this post is for the large and fluffy bun that was created especially for the dogo, becoming one of its unique features ... click on title for more
My Slice of Mexico 