A good mole has layers of contrasting, rich sweet and savoury flavours in the sauce. Pasilla and Ancho chillies combine to give a lovely roasted fruitiness with mild chilli heat, whilst the cocoa and spices lend themselves perfectly to this unctuous, velvety sauce. There's good reason why 125 million Mexican's go nuts for it and they've made it their national dish.
We sell the best corn tortillas that make amazing Mexican tacos, but what do you do with any that are left over? In Mexico, they make tortilla soup. Tortilla soup in Mexico is as common and well-loved as French onion soup is in France. With a base of pasilla chillies and a touch of smoky chipotle, it's warming, comforting and certainly lifts the spirits on a cold day.
I guess broccoli isn't the first ingredient that springs to mind when considering 'things to go on my toast' but a friend of mine raved about this recipe, it's from the brilliant Thomasina Miers - a chef, writer and TV presenter who won MasterChef in 2005.
This Cuban Mojo marinade is one of my favourite Somerset Foodie sauces. It raises the BBQ bar from dried out old meat to something spectacular. It's spiced with chipotle, garlic and orange which makes for mouthwatering chicken...
Classic Mexican Chicken Tinga is a slow cooked chicken dish made with tomatoes and chipotle chillies. This particular recipe has the addition of dried Ancho and Cascabel Chillies too. I love layering different chilli flavours and if you want a ticket to the most heavenly tasting shredded chicken, then keep on reading...
The tacos that you find on every Mexican street corner are often cooked really quickly - it's street food, you can't hang about. We have a recipe that will allow you to make really quick authentic tacos, that are so tasty, it will become your 'go to' meal.
Unless you are an aficionado on Mexican food, some of the different dishes can be a little confusing - enchiladas, chilapitas, quesadillas, gorditas, chilaquiles, sopes, tamales, tostadas, empanadas. One thing is for sure, each and every one of them will be packing a serious amount of flavour, I guess that's why traditional Mexican cuisine is protected by UNESCO.
Discovering Achiote Paste for me was an epiphany moment in Mexican cooking. It's deep red in colour and actually more of a solid block than a loose paste. The key ingredient is annatto seeds, which are extracted from an evergreen shrub native to Latin America. It has a slightly smoky, earthy flavour that is popular in Mexican cuisine as a marinade for meat and fish. You have to dilute the block to use it and Mexicans often use a particular bitter orange for this. Getting hold of this special variety can be a challenge but you can recreate a similar effect by using regular oranges with some added vinegar.
Chilli and eggs are a combination that doesn’t always spring to mind here in Somerset, but around the globe they are an absolute staple. The Korean’s top their famous Bibimbap Rice bowls with a fried egg and chilli sauce...
It’s widely said that at least three-quarters of Mexican’s will eat on the Streets at least once or twice a week. And why not? Here, vendors sell everything from snacks and beverages to massive sandwiches and full platters of food.
Tacos are one of the most popular street snacks. They are commonly filled with pork, beef or chicken but can also contain beans, cheese, cactus, potato or fish. Salsas are always on offer and every taco stand will have one red and one green salsa and often salsas made from avocado, roasted chillies plus a mixture of chopped onions and sour cream.
Chilli con carne is a huge family favourite of ours and although this is really more of a Tex-Mex dish, the array of Mexican ingredients that we have will transform your everyday chilli into the most delicious meal.