Tag Archives: Mexico

Black and White Soup

I really enjoy a bowl  of soup, especially in winter. But sometimes, no matter how delicious, it is not quite substantial enough. Take this recipe for Black and White Soup. The ‘black & white’ refers to the beans used to prepare it. It is actually two soups, added carefully to the serving bowl (either individually of a tureen) to form two separate puddles.

To make it more substantial, I serve it with a tortilla filled with shredded salad vegetables, grated cheese and sour cream.

Or you could serve Black and White Soup as an elegant starter, in which case omit the tortilla.

Serves 2
Time: 60 minutes
Difficulty: ****
Origin: International/Mexico
Good with: Salad Tortilla

Sweet Corn Salsa

This recipe for Sweet Corn Salsa is a great way of using up leftover barbecued corn cobs. It doesn’t even matter if they are a bit singed! If you really do not want to use fresh corn, then use frozen rather than tinned.

Serves 2+
Time: 15 minutes
Difficulty: **
Origin: Mexico
Good with: Chilli Bean Burritos

Chilli Bean Burritos

Some years ago, the hallowed Heston Blumenthal presented a television series called ‘In Search of Perfection’, in which, employing a sinister combination of gastronomy, alchemy and black magic, he attempted to elevate humble favourites such as Spaghetti Bolognaise to a whole new level of excellence.

I was an avid viewer, and following his principles perfected my own recipe for Chilli Con Carne (of which I was mightily proud) using all sorts of exotic ingredients such as pomegranate molasses, sun-dried tomato paste, Bull’s Blood (the wine, not literally), vanilla, rose petals and bath salts. I served this with a fearsome array of condiments including coriander Guacamole and at least 3 different grated cheeses (cow’s goat’s and sheep’s)

Recently, arriving home late and hungry and tired, I knocked together an ultra-light version as quickly as possible. The result was vastly superior to my earlier kitchen sink variety!

Serves: 2
Time: 45 minutes
Difficulty: *
Good with: Sweet Corn Salsa.
Origin: Mexico

Mushroom Fajitas

This is another quick and economical recipe which tastes stunning, and authentically Mexican. You could also add fresh chilli if you wish, but the chipotle will make it quite hot. You could also add chopped fresh coriander, either at cooking time or to serve, but I think this is unnecessary.

I think the fajitas are lifted by copious quantities of lime juice so they have a real acid kick! This combines brilliantly with the smokiness of the paprika and chipotle.

Serves 2
30 minutes (longer if you marinate the vegetables)
Difficulty: **
Good with: Guacamole, Sweet Corn Salsa


I am not, I confess, a great fan of Guacamole. I think mostly because the avocados you get in Northern Europe are of indifferent quality. Ideally you want them to be slightly al dente, but too often they are hard as rocks, or are an over-ripe brown mush.

Serves 2
Time: 10 minutes
Difficulty: *
Origin: Mexico/USA
Good With: other Mexican food


Quesadillas: a quesadilla is a tortilla that is filled with cheese (‘queso‘ in Spanish) and other good things and then grilled. Simple, quick, healthy and delicious. What more can you ask for?

Serves 2
Time: 15 minutes
Difficulty: **
Origin: Mexico
Good with: sour cream or crème fraicheguacamole