The Mexican Kitchen

A blend of native Indian tradition and European influence from the Spanish conquistadors, Mexican cuisine has taken the world by storm. This collection of recipes brings restaurant favourites, such as refried beans, corn tortillas, seviche and mole poblano de guajolote, and authentic regional specialities, including courgette soup, striped bass in sauce, and beef with cactus pieces, to the home kitchen. The recipes are divided into seven chapters. "Corn Dishes", the staple diet of Central America, is followed by "Soups", an essential dish at the traditional midday meal. "Vegetables and Salads" features the many indigenous ingredients, such as tomatoes, peppers, beans, pumpkins, courgettes, avocados, potatoes and sweet potatoes. With such a long coastline, Mexico makes full use of its abundant seafood, and "Fish and Shellfish" provides a collection of recipes. "Meats and Poultry" demonstrates the marriage of the old and new worlds. "Desserts and Puddings" is a revelation for the sweet-toothed. Finally, "Drinks" features chocolate specialities and a range of unusual and refreshing fruit drinks - not forgetting tequila-based drinks.