Description - Taste of Mexico by Marlena Spieler
From the author of "Hot and Spicy" comes this book about Mexican cuisine. Rich with spice, it is not always fiery but relies on a careful balance of aroma, taste and texture. Contemporary Mexican food still bears the flavour of its ancient heritage, and its two staples, corn and chillies, are as much a part of today's Mexican cuisine as they were for the Aztecs, Toltecs and Mayans. Like Indian food, Mexican cooking has a wide range of spice-laden dishes and simple rice dishes and flat breads to enjoy them with. Mexican dishes can be relatively easy to prepare - and can include a sprinkle of cayenne pepper on pineapple as a starter; a vegetable-rich soup seasoned with lime and spicy salsa; a melty fondue of cheese and mild chile strips; and zesty spiced meat tucked into a tortilla.
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