Granola Las Bugambilias

In Oaxaca we stayed at a charming bed and breakfast place called La Casa de los Sabores, and it truly was a House of Flavours. Each morning we were presented with a glorious breakfast from the local cuisine, including a divine granola that took Galit’s fancy. She particularly liked the crunchy texture and the Amaranth ...

Empanadas de Choclo: Sweet Corn and Cheese Pasties

Empanadas de Choclo: Sweet Corn and Cheese Pasties
Galit decided to put on a vegetarian Mexican dinner party. Bean burritos are a standard at our home but we wanted something extra. These empanadas have a creamy, sweet and salty filling. There is a bit of work in the pastry but it has a great texture and flavour – exactly what I want.

Guacamole (Avocado Dip)

Manolito’s was a Tex-Mex restaurant in my home town and Sue Dempsey smuggled out a couple of recipes. Their Guacamole was okay, but not great, which I blame on the sour cream they added (300 grams of it). Without the sour cream it was better. With a bit more garlic and a dash of lemon ...

Cheese Enchiladas

This is a variation of a recipe I’ve been using for years. The result is tasty, simple and looks good. Although enchiladas are meant to be made with tortillas I usually use crepes. The filling and sauce can all be made before hand; just leave the assembly to the last moment. The quantities given below ...

Chile Con Queso (Chilli with Cheese)

Manolito’s was a Tex-Mex restaurant in my home town. Sue Dempsey smuggled out a couple of recipes. Chile Con Queso literally means chilli with cheese. This recipe is yum, but rich. Very rich. 

Tortillas – Mexican Pancakes

These are great. Soft and resilient. The only tortilla recipe I’ve ever used where the tortillas hung together once stuffed full of goodies.