Mary Luz Mejia
mlml
Colombian-born Canadian with one foot in each culture. Food & travel journalist, content marketer by day. Hablo Espanol.

Oct 31 2017
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Hey- NICELY done Mike!!! Sounds like you ate well and I’m so happy you reconnected with my childhood fave- the humble and versatile arepa! Bien hecho hombre!

Oct 26 2017
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There’s some amazing canned seafood products made here in Toronto by Chef Charlotte Langely. The line is called Scout Canning: https://scoutcanning.com/ and she does really great stuff- from Albacore Tuna Conserva to mussels in tomato and oil, FYI.

Oct 24 2017
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I grew up in Canada, and in Toronto no less where cultures mix and match All Day Long. As long as it tastes good to you- go for it! For me, it has to make some sort of sense, palate-wise. Otherwise, I’m happy to mix it up on my plate.

Oct 24 2017
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I’m going to work on my pupusas game. I’ll report once I reach curtido and stuffed pupusa nirvana (my fave is smashed beans and cheese).

Oct 24 2017
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Yep- you can add cotija or even feta to the masa too. Sky’s the limit...

Oct 24 2017
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Exactly why I used it :) If you go the Olive oil route- make sure it’s not strongly flavoured is my advice... (some varietals are pack more of a flavour punch than others)...

Oct 24 2017
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Not one hot centavo. Glad you’re inspired to try- arepas are the way to many peoples’ corazon!