By Carolyn Dehnel
Mexican delicacies is a wealthy melange of a number of diversified cultures. whereas it leisure on Aztec and Mayan foundations, the effect of Spanish cooking because the Conquest has subtle and altered it. this offers Mexican dishes an unforeseen subtlety of flavour particularly to people who imagine Chilli con Carne ordinarily Mexican which it isn't. The subtlety comes not just from a mixture of alternative cultures but in addition from the combo and stability of other chiles, nuts, seeds and spices. This publication seeks to introduce just a couple of of the jewels of the Mexican kitchen; you will discover a few surprises from the wealthy Mole Poblana con Pavo to the easy yet flavourful Pozole.
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Additional info for A Little Mexican Cookbook
It has a very distinctive flavour and can be drunk 'neat' after a lick of salt from a pile on your hand and the juice of half a lime. This is recommended only for the hardy or foolhardy, as the case may be. Golden tequila is often sold with the maguey worm in it. Tequila Sunrise 2 parts tequila 4 parts orange juice I part grenadine syrup Mix tequila with the juice. Pour over ice into a tall glass and drizzle grenadine syrup over the top. Margarita fresh lime, halved salt 2 parts tequila I part orange-flavoured liqueur 1 part fresh lime juice Rub the rim of a glass with lime half and dip in salt, shaking off any excess.
Both of these drinks can be successfully prepared in large quantities.
Margarita fresh lime, halved salt 2 parts tequila I part orange-flavoured liqueur 1 part fresh lime juice Rub the rim of a glass with lime half and dip in salt, shaking off any excess. The glass may be frozen at this point. Combine tequila, liqueur and lime juice in an ice-filled shaker and strain into glass. Both of these drinks can be successfully prepared in large quantities.