By Carolyn Dehnel
Mexican food is a wealthy melange of numerous assorted cultures. whereas it relaxation on Aztec and Mayan foundations, the impact of Spanish cooking because the Conquest has sophisticated and altered it. this offers Mexican dishes an unforeseen subtlety of flavour in particular to people who imagine Chilli con Carne in most cases Mexican which it isn't. The subtlety comes not just from a mixture of alternative cultures but additionally from the combo and stability of alternative chiles, nuts, seeds and spices. This e-book 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 straightforward yet flavourful Pozole.
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Additional info for A Little Mexican Cookbook
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. 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.
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.
Tequila Drinks Tequila is a spirit distilled from the maguey plant. 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.
A Little Mexican Cookbook by Carolyn Dehnel