After stuffing squash flowers, and putting them in tacos and quesadillas all summer long, it is time to switch to autumn mode, with this delicious soup ... click on title for more| My Slice of Mexico
In Mexico, the basic salpicón recipe might look like a pico de gallo salsa fortified with shredded beef, but it is often doctored with other vegetables. Prepared as an individual portion in a bowl, its versatility makes it a balanced low-carb and high-protein meal ... click on title for more| My Slice of Mexico
My backyard harvest this week was not bad, and I am still seeing a lot of flowers and developing fruit in many of my crops ... click on title for more| My Slice of Mexico
The re-enactment of the “Cry for Independence” is traditionally followed with music, light displays, fireworks, and of course, lots of street food. Antojitos (Little cravings) are prep…| My Slice of Mexico
In my previous post I had, amongst the harvested produce, the last of my watercress and a good bunch of rainbow mini tomatoes, so I made a refreshing watercress potato salad … click on title …| My Slice of Mexico
Dragon Tongue Beans are a beautiful heirloom variety of beans (Phaseolus vulgaris), originally from Mexico, and now cultivated in many other countries … click on title for more| My Slice of Mexico
I managed a small mixed harvest of cultivated crops and volunteers, enough for my lunch … click on title for more| My Slice of Mexico