Mexican Cuisine Recipe Round Up

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Food is the language we all speak. I remember very distinctlly the first time I tasted pizza.  I was 9 years old and visiting Expo 67 in Montréal.  My dad ordered a cheese pizza for me and I thought it was the best thing I had ever tasted in my life.  Today’s popular pie was considered exotic cuisine back then.  Now, pizza is widely enjoyed  around the world and most of us don’t give a thought to how it became part of out diets.  Funny how that happens!  Our palates evolve and are  enriched by travel and the wonderful contributions made by immigrants into our communities.  And thank goodness!

I came to Mexican cuisine much later in life.  Moving to the USA 26 years ago certainly exposed me to this popular cuisine, especially that my apartment was across the street from a Mexican restaurant.   But until more recently, my Mexican cooking repertoire was limited to taco night for my family and the occasional guacamole.  When I made my first enchiladas for Cinco de Mayo recently, I didn’t think I had been very adventurous as far as Mexican dishes were concerned.  Searching the blog archives, I was surprised to find several recipes I had made and they had all been reader favorites.  I’ve compiled a collection of these recipes all in one place to help you find them more easily.  Most are super easy to make and certainly are “Americanized” versions of Mexican cuisine.   Click on the highlighted title to access the recipes.   As I prepare to travel to Morocco, I am dreaming of the exotic new culinary adventures I will discover and bring back to share on the blog.  This is my 400th post.  Can it really be true?  Thank you for reading me over the years.   Enjoy!

Chilled Mexican Corn and Avocado Soup

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Mason Jar Rice Puddings with Caramelized Pineapple and Roasted Coconut

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Serving dessert in Mason jars is on trend and makes for a fun presentation with a dash of nostalgia.  For my husband’s recent birthday I made him one of his favorite desserts, a creamy rice pudding.  To kick it up a notch and make it  festive, I  served it parfait-style with layers of caramelized pineapple and a topping of shaved coconut in Mason jars. Continue reading