Pozole Rojo & Chinese-style Slow Roasted Pork Neck Bones
Pork neck bones are one of the last bastions of economy cuts available on the market. Once popularity in the restaurant marketplace hits, prices skyrocket and availability wanes. Lamb // read more
Huevos Rancheros
Huevos rancheros is one of those dishes that appears more often on Canadian menus than those in Mexico. It comes in all sorts of styles, eggs on top of corn or flour tortillas, garnished // read more
Chayote and Apple Salad with Pomegranates in a Jalapeno-Lime Vinaigrette
Cabbage is quickly losing its appeal around here. Spring is in the air and I'm getting itchy for spring greens. I gave our local cabbage a fair shake for the last two months, consuming it // read more
Chile Colorado with Chicken and Vegetables
Like the next gal, I'm quite happy purchasing locally grown food, especially meats, and I make a concerted effort to seek it out. With only a few abattoirs on Vancouver Island, buying // read more
A 3-Chile Salsa with Oaxacan Smokiness
"Oaxaca loves smoky flavours," says Pilar Cabrera, "roasted tomatillos, mezcal, desserts of leche quemada." She is also referring to the smoked chile pasilla de Oaxaca, an ingredient being // read more
Corn Flake-Crusted Fish with Tomatillo Sauce
Taking cues from the tomatillo sauce from my previous post, and a Rick Bayless recipe for corn flake-crusted fish, I combined the two to create a delicious dinner. Both versions // read more
In Pursuit of Purslane
Purslane, aka verdolagas in Spanish, is a delicious wild edible, a ground creeper and hugely underutilized where I live in Victoria. Succulent and tart with a flavour similar to cactus // read more
Mixiote. Gift of the Maguey
Through many trips south of the border and the many cookbooks on my shelves, Mexico continues to deliver the delicious and the exotic and never ceases to pique my curiosity. A market is // read more
Sunday Rewards – Limonada & Comida
Mexican agua frescas, or fresh waters, are common throughout that country, usually held in big glass jars lining the counter of a comedor or fonda. They can be made with every kind of fruit // read more
Drinking with a Broad. Tropical Afternoon Cocktails Part Two
Seeing Red Deep red hibiscus flowers, known as flor de jamaica in Mexico, are infused in water to create a cool refreshing agua. Its tart cranberry-like flavour, packed with vitamins, is // read more
Drinking with a Broad. Tropical Afternoon Cocktails
It's hot here. Very hot. And the thought of making a complicated lunch, or any lunch for that matter, seems far too daunting a task. But a woman must stay hydrated, so I have created lunch // read more
Enchiladas with Chicken and an Ancho-Tomato Salsa
Enchiladas, a dish of stuffed and rolled tortillas bathed in a chile sauce, has many permutations. At its most trashy, it contains an overdose of cheap gooey cheeses and is laden with salts // read more
Oaxaca’s Smoked Chile Pasilla stuffed with Peaches, Ricotta and Walnuts
Summer came and went far too fast. And by the time I caught up with its crazy fast pace, it was gone, but I still had designs on a few summer recipes I did not want to let pass. Case in // read more
Roasted Jalapenos stuffed with Mint and Two Cheeses
Once you get the hang of roasting and cleaning jalapenos, this appetizer dish, stuffed with goat and cream cheeses, and brightly flavoured with mint, is a hands down winner. Roasting a // read more
Salsa de Chile Pasilla de Oaxaca – Version Two
The smoked chile pasilla de Oaxaca, or chile Mixe ( pronounced, mee-hay) is unique to the state of Oaxaca. It imparts a fiery, smokey flavour to salsas, chiles rellenos, and vinegary // read more
Candied Jalapenos
Not only for salsas or roasted and stuffed with cheese, jalapenos can also be used for purposes of a sweet nature. Washed and dried, stemmed, seeded with the inner white membrane // read more
Chicken Estofado, A Oaxacan Version
In Mexico, and more specifically, Oaxaca, moles play an important part in the country's culinary repertoire. In Canada, we only see moles, usually red, and made with the addition of // read more
Eating Local in Puerto Escondido
I spend most mornings in Puerto Escondido picking up fresh provisions from the local Benito Juarez market. The produce is perfectly arranged in tidy piles, or tied into bundles, and is of // read more
Chilaquiles Rojos with Huevos Revueltos
Coaxing nourishment and deliciousness out of what's leftover in the fridge can be either daunting or inspiring depending what the ingredients are and your mood at the time. Feeling a tad // read more
A Taco Party Vegetarian-Style
When meat's not your thing, you can pull together a rather tasty display of vegetarian fare without relying on soy nuggets or other aberrations of nature. You won't even miss the carne. // read more
Xoco – Chicago
Xoco is the newest restaurant from chef and Top Chef Master Rick Bayless, co-owner of Topolobampo and Frontera Grill. The casual eatery draws inspiration from Mexican street food, but // read more
Oaxacan-Inspired Pork and Chilie Soup
I call it a culinary haunting. Ever since the Christmas comida we enjoyed at La Capilla, I can't shake the thought of the soup we had as a first course. Slow cooked in a pit with the goat's // read more
Let Them Eat Potato Cakes (Making Tortitas de Papa)
A popular snack found at fondas and street food stalls throughout Mexico, potato cakes or tortitas de papa, are wonderful on their own - as any potato-based snack is - or gussied up with // read more
Albondigas en Chipotle
Good 'ole meatballs. A 1001 variations, tasty little morsels all. Translated to the Mexican table, albondigas (Spanish for meatball) are a national standby, appearing regularly on comida // read more