cook like a local Mexico

From crispy deep-fried tacos to spiced wine-poached apples, explore the thrilling flavours of this Latin American country

- MARGARITA CARRILLO ARRONTE

Mexican cuisine is full of stories, myths, and traditions. In every region of our vast country, we cook to share. Mexican cuisine is one of the most varied and sophisticated in the world. The further back we go in the history of the region, the more vegetarian the roots of its cuisine become - from the domestication of corn by the ancient inhabitants of Mesoamerica (today's Mexico) more than 8,000 years ago to the domestication of certain farmyard animals such as rabbits and turkeys. And the great natural biodiversity of the vast Mesoamerican lands manifests in the large quantity of its endemic ingredients: fruits, vegetables, legumes, seeds, and edible flowers.

Beyond corn, beans, and chilli, the multitude of produce that defines Mexican cuisine is woven across the different regions of the country like a tapestry. These ingredients define the territory from where they hail, as well as referencing the history of the area. This is why it is impossible to pigeonhole Mexican cuisine to a few known staples.

In Mexico, we usually eat a very substantial breakfast or a light breakfast and a substantial lunch, depending on our work schedules. Then a large lunch with friends, family or guests, where we start with a snack or appetizer, which is often offered with a shot of tequila or mezcal; then comes a light, hot or cold starter, and some soup, comforting for the body and the soul. For our main course, we offer delicious dishes in which you can substitute the vegetables according to your taste and their seasonal availability.

Taquitos dorados de papa (crispy potato tacos)

You can make these tacos with different fillings such as broad beans, refried beans, cheese or curd cheese. You can fry them in advance and keep covered in the fridge for three days, then warm them through in a hot oven.

SERVES 4 PREP 30 MINS | COOK 20 MINS | EASY