It’s nacho cheese
But they are your Mexican recipes
My friend Brad and his girlfriend, Jenny, moved to Mexico City in January. He’s a musician, she’s a chef, and every email I get includes some version of “Mexico City is insanely wonderful”: a feast for the eyes, the ears and the heart, as well as an actual feast every time they sit down to eat.
I know shamefully little of Mexican cuisine. But while I might not have been south of the Rio Grande, recent cookbooks – from Margarita Carrillo Arronte’s Mexico and Diana Kennedy’s The Essential Cuisines of Mexico, to Enrique Olvera’s Mexico from the Inside Out and Hartwood by Eric Werner and Mya Henry – have reeled me in. This week’s impromptu primer to la cocina Mexicana has cemented my aim to keep cooking with the chillies and the pulses and the corn varietals that this mesmerising nation has so graciously bequeathed to kitchens the world over.
For anyone in the UK wishing to take my cue, Sous Chef – the online cook’s retailer – does a specialist Mexican selection. A note on cooking with dehydrated chillies: they need to be rehydrated before you do anything with them. Wipe down, toast lightly, soak in hot water for 20 minutes, then pat dry, and you’re good to go.