I've had this book about a year now, a birthday present from my mum, and it hasn't really been off my cook book stand since. I'd been looking for a Mexican cookery book for a while but hadn't found one that appealed, until this one.
There is a lovely mix of recipes in the book, from fiery chilli salsas, spicy salads, Mexico's famous street foods, stews and braised dishes to cooling jellies and refreshing drinks.
Over the past year, I've tried many of the recipes, all of which are delicious! Spicy nuts, roasted with garlic, thyme and chilli have an addictive fieriness to them. Coconut ceviche is a light refreshing fish dish. Hot chorizo salad with butternut squash and baby tomatoes is fabulous in the autumn made with various different squashes, as is one pot bacon, beans and pumpkin. Chilli jam adds some zing to grilled lamb chops. Whilst the sweet and sour flavours of picadillo give minced beef and pork an unusual and delicious twist and then there's the Mexican chocolate sorbet spiked with a touch of chilli ...
Last but definitely not least are the taco recipes, these are the ones that we keep returning to time and time again! Soft corn tortillas filled with courgette and corn, squash and chorizo or spicy chicken all served with guacamole and pink pickled onions and for those who can, crème fraîche and grated sheep's milk cheese or crumbled feta.
If you're gluten intolerant the recipe for the soft corn tortillas is fabulous and they are incredibly easy to make, especially if you invest in a tortilla press, like this one at Mex Grocer. For some reason you also get more volunteers to use the tortilla press which makes them even easier to make!
I press the tortillas in between 15cm (6") baking parchment circles from Lakeland and they also are ideal for separating the tortillas as you stack them up ready for cooking. Making the tortillas in advance makes life a lot easier too. I've found that the best way to do this is to wrap the stack of uncooked tortillas in baking parchment and a damp tea towel and store them in the fridge until you're ready to cook them.
Is this book allergy friendly?
Pretty much, especially if you are looking for gluten and egg free recipes. There are fewer dairy free recipes, and a whole chapter is devoted to cheese, however, in many of the other recipes, the cheese and cream is only a serving suggestion so can easily be omitted. There are only a handful of allergy friendly puddings, although of them, the chocolate sorbet is to die for!
All of the salsas, sauces and relishes are gluten, dairy & egg free, except the chipotle mayonnaise which contains egg and the mole poblano which contains bread.
Other gluten, dairy & egg free recipes include:
Mini Avocado Tostadas
Fiery Prawn & Mango Salad
Pan Fried Mackerel with Sweet Sour Salad
Spring Tacos with Mushrooms (omit butter & cheese for serving)
Summer Tacos with Courgette & Corn
Autumn Tacos with Onion Squash & Chorizo
Spicy Bird Tacos
Tamarind & Chilli Infused Belly of Pork
Red Snapper with Tomatoes & Pineapple
Mexican Chocolate Sorbet
Mango & Strawberry Salad
Poached Plums in Rose Syrup
Passion Fruit & Flower Jellies