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 ..read 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 ..read more

Bananas and plantain are main crops in Southern Mexico, especially in the state of Tabasco, where this recipe was created … click on title for more ..read more

The traditional Mexican sweets limones rellenos, which are tender lime rinds stuffed with coconut sweet (cocada), are a great way to use leftover lime rinds, and the limed-infused syrup left behind from cooking the rinds may be used to sweeten other desserts, including Easter treats ... click on title for more ..read 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 ..read more

Chilaquiles divorciados are a plate of tortilla chips, half with red sauce, and half with green. Toppings like sliced onions, crumbled fresh cheese and cream are the norm, and from there, many other elements may be added, such as shredded cooked chicken or as in this post, a fusion with Benedict Eggs ... click on title for more ..read 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 ..read more

This year, to mark my blog's anniversary, I have chosen one post from each previous year, which highlights a special event happening in the month of February, and covering the main topics of my blog, namely, gardening, and Mexican culture, history and cuisine ... click on title for more ..read more

As I have mentioned before, dishes which call for tomatoes, onions and fresh hot peppers are called "a la mexicana" - Mexican style; I have shared a few of recipes in this category, for example, Machaca a la mexicana - Mexican Style "Pounded" Beef, or Mexican Style Asparagus, and even salsa mexicana, better known as pico de gallo.  These pork chops fall into that category, too, and with the addition of potatoes, they become a well balanced meal. I am also including a link to one of my desserts which, shaped as hearts, should be the perfect addition for a complete Valentine's Day menu ..read more

While visiting different cities, I always look for Mexican restaurants or grocery stores.  In Mississauga, ON, in Canada, there are several taco places, but a very authentic place for antojitos (Mexican snacks, "little cravings") is "La Patrona", located in the food court inside the Mississauga Flea Market ... click on title for more ..read more