KEY POINTS:
A selection of recipes which prove Mexican fare is so much more than nachos
Winter is drawing to a close. I even saw a calf being born in a paddock - spring must be in the air so it's time for some fresh colour on the plate.
There is much more to Mexico than the nacho. One of the oldest cuisines deserves a bit more respect than the greasy, cheesy fast food it has become known for. After all how would we survive without the heady flavours of vanilla and chocolate?
A cuisine centred around beans and corn, it became much more varied with influences from the 1500s of Spain, France, South America and the Caribbean. The flavours today are intense. Chillies are used with gay abandon given that fruit and vegetables are colourful and plentiful.
Meat is preferred _ lots of chicken, goat and pork with many commonly used ingredients introduced in the 1500s by the Spanish _ coriander, cinnamon, olive oil and black pepper.
So give these three recipes a go to experience some of these diverse flavours. The jalapeno pickled carrots taste good while sipping a margarita or beer, followed by Arroz Rojo con Pollo _ rice cooked in tomatoes and chicken stock with peppers, chicken, cumin and coriander.
A dessert is essential - individual raisin and pecan bread puddings scented with cinnamon and vanilla. Salud!
CHEF'S TIP
Jalapeno (named after the Mexican town Jalapa) chillies are readily available at most supermarkets, sliced in brine. Look out for whole ones which can be stuffed, coated in cornflour and deep fried. Chipotles are ripened red jalapenos smoked and dried.
