Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina's Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Sea bass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce.
The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. And with Thomasina's guide to the world's hottest Chillis, ingenious cheats, and helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.
About the Author
When Thomasina Miers first arrived in Mexico aged eighteen, she fell so in love with its food that she went back to live there, opening up a cocktail bar in Mexico City and using her free time to travel the country and cook with some of Mexico’s top chefs. After returning to London and winning BBC2’s Master Chef in 2005, Thomasina opened the Mexican street food cantina, Wahaca, which won the Observer Food Monthly’s ‘best cheap eats’ award, and has now opened three branches. She writes a regular recipe column in the Times and is co-editor of Soup Kitchen (2005) and the author of Cook (2006) and Wild Gourmets (2007). Click Here for a YouTube video of warm sweetcorn salad and look on the side for others!!
I love cookbooks even if I never use a single recipe I love reading about the food of the world! Mexican Food Made Simple is not Tex Mex food but has authentic dishes that had me drooling every time I opened the book. I haven't yet made a dish from this book but have ear-marked several to try soon!! I will let you know how I get on!! I enjoyed reading it as I definitely felt the love she has for Mexican food!! My only problem is my husband is allergic to all citrus and she uses a lot of lemon and lime juice which makes sense being Mexican food, but I just have to wonder how important it is for the dish and what I might be able to substitute with.