The last week has been a right nightmare – so much so that I simply dropped off my bottle of pisco at last week’s Fiesta Friday anniversary, nodded once around the room and headed off. To look after sick children, sort out work stuff and to try and catch up on lost sleep. Unsuccessfully, I…
This recipe is most certainly the highlight of my foray into Mexican cooking: pork marinated in fragrant spices and cooked in banana leaves, making for an amazing combination of scents and flavours. The banana leaves make all the difference as they infuse the meat with their unique aroma. Cochinita pibil is probably the most famous dish from…
I have been dying to give these a try – and they were well worth it! If you don’t have a tortilla press it’s a tad time consuming, so bear that in mind (It took me a good hour to roll them all out … never mind cooking them!). Once cooked you can keep them…
I love Mexico: the Cookbook‘s matter-of-fact style: each recipe comes with the minimum or decorum: a list of ingredients, the method, sometimes a picture, that’s it. For someone familiar with Mexican culture and cuisine, that’s all they need. But sometimes a headnote would not go amiss, as in the case of her Rosca de Reyes, or ‘King’s Ring’, the…
I have a very fraught relationship with Mexican food, I have to admit. I am left completely cold by the uniform tortilla-with-meat-and-random-stuff stuff that you get in Mexican-themed restaurants. Seriously, nothing can be improved by adding a few complimentary nacho chips. Over the last months and years, however, I have come to accept that there…
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