Gourds – which are actually a fruit and not a vegetable – are one of the earliest known domesticated plants, with evidence of their use dating back to 13,000 BC.  They’ve been used throughout history, not just as a source of food, but as tools and musical instruments, including percussion, wind, and string. Ancient Egyptians found them especially useful to store and carry water. Who knew a gourd could have so many different uses?

The fruit itself comes from the Cucurbitaceae family (also called the Cucurbits or gourd family). There are about 965 different species of gourd and 95 genera. Humans make the most use of the Cucurbita, which includes squash, pumpkin, zucchini, and some other gourds.

Bottle gourds have a hard shell and their Latin name is Lagenaria Siceraria, meaning drinking vessel (which was their main purpose centuries ago).  Surprisingly, they’re so durable, they can last for years, making them even more useful. 

Ornamental gourds are used for decoration, as the name would suggest, and have a softer shell.  They come in different textures and shapes to make them attractive and generally only last one season.

Sponge gourds look like sponges from the sea and when dried, their shell can be scraped off, exposing the inner fiber which can be used as a sponge or loofah.

Snake gourds are a member of the pumpkin family but have seeds like their relatives: watermelons.  They are not too tasty and should be eaten when young.

Cooking with gourds can be really fun as there are so many different types and they are so versatile. 

Stuffed squash is the most perfect meal for fall, and fills the house with the most tempting aromas.  Fillings can vary from a hearty option of sausage, mushroom, barley, onion, and cheese, with a hint of fresh oregano, or use leftover roasted chicken with some grilled vegetables, feta cheese, and brown rice. A real comfort food option is stuffing a squash with bread, cheese, and bacon. 

Keeping recipes vegetarian with gourds is simple and delicious. Dried cranberries, mushrooms, broad beans, and pecan nuts make a flavourful stuffing for squash. If you have a lot of time on your hands, the Squashducken is a fun new trend.  A squash…stuffed inside of a squash…stuffed inside a squash, flavoured with any sauce or pesto you choose.  A hazelnut basil pesto would suit this dish perfectly.  Or keep things simple and marinate a par-cooked gourd in lime, then stuff it with cottage cheese, chili, and chopped tomatoes and bake it in the oven. 

Gourds can also be peeled and chopped and used for a variety of delicious dishes.  Curries, soups, and chili are all options; it is merely the flavouring that is altered to create an interesting authentic dish. 

Curried butternut soup, laced with coconut cream is a firm fall favourite.  For a hearty dish that will feed the whole family, whip up a pumpkin, beef, and black bean chili with a generous squeeze of fresh lime.

Chopped squash roasted in the oven with olive oil, a hint of sugar, and cinnamon is one of life’s simple pleasures and more complicated recipes are not always better than this simple choice.  There are so many ideas for including squash into a meal – like kale and butternut frittata, or pumpkin cannelloni with burnt sage butter, or even pumpkin loaf.

Using pumpkin for appetizers is not always the most natural choice, but it is such a versatile vegetable and can transform any canapé or app. Pumpkin deviled eggs, with a sweet and smoky sauce is a great take on the 1950’s staple, or try a smoky pumpkin hummus as another appetizer with walnut bread or pita.  Crostini topped with grilled pumpkin and arugula pesto is healthy and fresh and can be served as a snack or for a light lunch. 

A decadent side dish using gourds is a great accompaniment. 

Try pumpkin walnut bread pudding with sage, or for a twist on a traditional dish, creamy pumpkin scalloped potatoes.  Baked parmesan pumpkin fries are an exotic way to serve a classic pub favourite, yet healthier, as well as adding some colour to the meal.

There are endless ways of making the simple gourd a glamourous addition to the fall table and getting everyone into the season’s mood.   

And if you’re on the hunt to try some fun fall flavours around town, restaurants are incorporating gourds into a variety of their dishes. Try:

• Familia Fine Foods: Carrot And Butternut Squash Soup
• Trattoria Timone: Butternut Squash Ravioli
• Stoney’s: Roasted Butternut Squash And Pear Soup
• Son Of A Peach Pizzeria: Squash N’ Kale Salad 
• That Pie Place: A Delicious Seasonal Pumpkin Pie

With secret island escapes, a Caribbean and Pacific coastline, and thriving restaurant scene, it’s no surprise that Mexico is one of the hottest vacation destinations. Seriously, its hot down there. And while many people have been deprived of their ability to enjoy Mexican vacations in the last 18 months, it doesn’t mean that we have to be deprived of authentic (and delicious) Mexican food. Tacos, enchiladas, and margaritas just scratch the surface of Mexican cuisine. 

What is often missed in Canada and the United States are the more traditional foods of Mexico.  In fact, Mexican cuisine (along with French) has made the UNESCO representative list for the Intangible Cultural Heritage, a fact that many countries are challenging based on their own national pride of their dishes. Mexican food is the first ethnic cuisine to be recognized on this list.  Mexican food is not all about burritos, or refried beans with Cheez Whiz, and jalapenos.  Hardshell tacos with lettuce and cheddar, although delicious, are not traditional either. 

Here are some suggestions of some dishes if you want to enjoy authentic Mexican food at home!

• Chalupas are a popular type of street food that resemble tostadas.  They are fried thick tortillas topped with salsa, shredded meat, onion, and sometimes cheese.

• Chiles en nogada is a popular Mexican dish that signifies the country’s independence, as the dish is made up of the colours of the flag: red, white, and green.  It is a picadillo-stuffed poblano pepper, which is battered and fried and topped with walnut sauce, pomegranates, and parsley.

• Mole Poblano is also a very popular dish.  The word ‘mole’ could originate from the Spanish translation of the Aztec word for sauce; mulli.  Another explanation is that it comes from the Spanish word moler, meaning to grind. Mole is a sauce, often with a long list of ingredients that come in different consistencies and colours. It can contain a variety of ingredients and often has fruit, chili, nuts, and spices.  Mole verde is made with pumpkin seeds and green chili.

For an authentic Mexican food experience locally, Pepe and Lela’s in Burlington has been serving tasty dishes for 23 years.  Try the chicken mole made with organic Ontario chicken, and their house-made mole sauce made of dark chocolate, cinnamon, roasted almonds, and sesame seeds.  You can also order a bottle of Mexican wine; try LA Cetto Petite Sirah with your meal for the full experience. 

Familia Fine Foods in Burlington, founded by Colombian-born couple Luis and Juliana, offers options of burritos or burrito bowls, as well as taco and quesadilla selections. Their meals are traditional and come with all the fixings – from pico de gallo to green tomato salsa.  A must-try is also their Tres Leches – a popular Mexican cake. Or if you prefer to dine at home, they have a selection of frozen foods.  Try the chicken mole.

Nostalgia Latin Market on Kerr Street in Oakville is a specialist Mexican and Latin American grocer. They sell hard-to-find ingredients to make authentic Mexican food at home, or you can take-out Mexican specialties like chicken tamales and green enchiladas, along with homemade fresh salsas.  A tamale is a dish of seasoned meat and maize flour that is steamed or baked in maize husks.  They also offer catering and Mexican cooking classes to make sure your techniques are excellent. 

For a vast array of cocktails with a Mexican spin, along with appetizers and tacos, head to Burro Tacos in Burlington for a fun night out.

Habanero Taqueria in Oakville has a customized solution for your Mexican meal where you can add in your favourite toppings to any taco, nacho, burrito, or bowl, with options from pulled pork to vegan chili.

Por Vida in Oakville has a huge selection of innovative and traditional Mexican dishes, along with a large cocktail list and a vast choice of Tequila and Mezcal.  Although these two drinks may seem similar, both made from the core of the agave plant and both stored in oak barrels, they are distilled quite differently and the resulting spirit has a different taste.  Tequila tends to taste smoother and sweeter while mezcal is often more savoury and smokier.  The menu features a guacamole selection, a taco bar and a cold bar among other options

From the most traditional foods of Mexico to the American–fusion version, there seems to be a little something for every palate to enjoy Mexico at home. 

Local Links

Pepe and Lela’s, Burlington || pepeandlelas.com

Familia Fine Foods, Burlington || familiafinefoods.com

Burro Tacos, Burlington || burrotacos.com

Habanero Taqueria, Oakville || thehabanero.ca

Por Vida, Oakville || porvida.ca

Nostalgia Latin Market, Oakville || nostalgialatinmarket.com

By Jenny Ratcliffe-Wright