The sim­ple fix

The Guardian - Feast - - Feast - Thomasina Miers

The Mex­i­cans have a long­stand­ing love af­fair with pork. Whether it is the head, belly, chops or snout, each part is cooked in myr­iad ways. The rich meat and the deep, rounded flavours of Mex­i­can chill­ies have a nat­u­ral affin­ity. Paired with a wispy, wafer thin-cut slaw of colour­ful veg­eta­bles like yel­low cour­gettes, carrot, radish, and fresh herb it be­comes a feast for the eyes as well as the taste­buds.

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