There are so many different kinds of quesadillas in Mexico! They may be cooked at home, offered at restaurants, and most frequently, served at small fondas and sold at street stands ... click on title for more
Street Food – Quesadillas
Tag: Your Daily Word Prompt
Mushrooms in the Mexican Kitchen
In addition to the emblematic Huitlacoche (Ustilago maydis, technically a smut) featured in my previous posts, many kinds of mushrooms have been consumed in Mexico since pre-Hispanic times. They are used raw or cooked, in all sorts of dishes, including quesadillas ... click on title for more
Chicken Breasts with Huitlacoche (Vegetarian Option)
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
Huitlacoche – The Mexican Truffle
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 ...
Banana Bread – A Souvenir from Nayarit
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
My Slice of Mexico 