Known for its use in Moroccan cooking this versatile condiment originates in Tunisia. Dried chillies are re-hydrated and ground into a coarse paste. Purists add salt and at most a little oilive oil. The Moroccan take is rather more aromatic Continue reading “Tunisian Harissa Paste”
We’ve been enjoying a heatwave in London gettting on for nearly a month and with no apparent sign of it abating. In a matter of days Londoners are enjoying a good sunbathe over parched straw where soft green grass once was. When northern Europeans come to us in Spain in the dry, scorching summer they sometimes find it hard to believe that we could have green grass and flowers. “Come in autum, winter or spring”, we say “but the price of green could be a touch of rain” – I wish!
My point? Who the heck wants to eat hot food in this weather? Continue reading “Fava Hummus With Harissa”
Mexican food loves a cold beer. For a non-alcoholic accompaniment this “agua” made with whole limes brings true tropical refreshment to those spicy-hot tacos and quesadillas.
No overview of salsa can be complete without the classic cooked tomato salsa.
Tomatoes in Mexico come in two major varieties: xitomates, the red fruit we’re familiar with in Europe, and tomate or the smaller tomatillos, usually green but also orange and even purple and related to the cape gooseberry or physallis. Continue reading “Classic Mexican Salsa”
Pumpkin seeds are common throughout throughout Mexico, and especially so in the Maya cuisine of Yucatan where they form the basis of dishes such as Papadzules and Tsotobichay. Continue reading “Vegan Quesadillas With Toasted Pumpkin Seeds”
I first tasted this in Guanajuato in central Mexico. It came with soft, crisp flour tortillas filled with Brie and caramelized onions. I don’t recall the main course. I’d just arrived and was so intoxicated by the colour all around me that only the this sharp, sweet, piquant salsa managed to get through the sensory overload. Continue reading “Mango Salsa”
Guaca comes from aguacate, an Hispanization of the Aztec āhuacatl, literally meaning testicle. Mole likewise comes from molli: a sauce or spread – or paté in a locuacious moment. Continue reading “The Mexican Classics: Guacamole & Pico De Gallo”
Mexican beans taste better a day or two after first preparing. Refrigerate the cooked beans overnight. The following day add a cup-full of water or broth and cook at medium high heat for 10-15 mins. Stir them with a wooden spoon to stop the beans sticking and break them up for refrying. Continue reading “Refried Beans”
Beans have been a staple of Mexican and pre-hispanic American societies since antiquity. Eaten with maize they provide complete protein as well as plentiful amounts of folate, vitamin B1, iron and magnesium.
Mexican beans are often eaten re-fried, that delicious réchauffé of days-old bean paste, sautéed with garlic, chilli, cumin and other herbs and spices, ever tastier for each day they survive. Continue reading ““Olla De Frijoles Negros”: Mexican Black Beans”
Antojitos are Mexico’s take on tapas. Lots of finger-foodie delights, amply based on, but not limited to the 1001 ways of serving tortillas. Continue reading “Antojitos (Little Whims) – Tacos , Quesadillas And Their Cousins”