Mexico: The Cookbook

My Partner is the better Chef, Porc and Beans from Yucatan was on the menu this weekend. Its a recipe in the book produced by the author who must get her own television programme in separate languages because of its originality and relevance to the roots of the meal that introduced a whole different and unique concept to our cooking library and to our pallets. The meal consist of black beans semi stew/soup with refined porc decorated by radishes and onions. It was delicious. Mexican food is even better with beer my partner would argue its good with wine. The ingredients in this case where within proximity however the next recipe consists of dried chiles that required a wee bit more effort in locating them online however these are minor sacrifices in discovering delicious food.My Partner adores the book and had produced a high respect for the author who can write and get to the point both in design and implementation of the recipe. The author enjoys cuisine and the adventure in producing it. Highly recommend this book if you seek to meet with the past and the now from the American Continent.

So many more recipes than I thought there would be, authentic and gives my husband some memories from his childhood.

For someone who has yet been to the New World, this is definitely a great dictionary of Mexican food. However, I have to admit that aot of recipes in the Maintext of this book is not very practical for people in the Old World to follow, because of the ingredients are hard to come by. On the bright side, it says about the authenticity of the recipes. Nevertheless, the guest recipes made by expats are quite easy to follow, as the ingredients are adapted to other parts of the world. So, my recommendation is that if you do not have access to a lot of ingredients called for in the original recipe, look for substitutes starting from the guest recipes.