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My Slice of Mexico

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Title: My Slice of Mexico – Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada

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Carrot Beverage – A Vitamin and Antioxidant Boost

In Mexico, fruit and vegetable juices are a healthy choice for a quick start of the day, and carrot has always been a favourite ... click on title for more

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Pork with Beans in Green Sauce

The fall weather stayed pleasantly mild for quite a while this year here in Southern Ontario, so the shelling bean vines were very prolific. I used some of the shelling beans in this recipe for pork in green sauce, just in time to enjoy during the cold season ... click on title for more

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Citrus Tarragon Chicken

I had some Mexican tarragon (yautli) leftover from my previous post, so I thought using it in a marinade for chicken breasts would be delicious.  This is a contemporary recipe, but still has the Mexican touch from the spicy chili powder, lime juice and Mexican tarragon ... click on title for more

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A Day of the Dead Offering

A few years back, I prepared a full Day of the Dead offering, including cempasúchil, and in another year, I only made a small offering with basic elements.  This year, I did not grow cempasúchil in my garden, but this week my Mexican tarragon plants were at their blooming peak, so I decided to use them in this year's offering ... click on title for more

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Apple (or Crabapple) Jelly – Ate de manzana (silvestre)

I harvested a bowl full of crabapples from my garden. Because the fruit was so small, it would have been hard to peel or core, and since I use no pesticides in my garden, a lot of it had mould or insect damage. The best solution in the kitchen was to discard damaged fruit, then clean and cook the rest into a jelly ... click on title for more

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