Guest Author - Isabel Hood
Bienvenida! Welcome to the Mexican Food Newsletter. This is a free, weekly newsletter which will alert you to the publication of a new article or recipe on my website.
Mexican food in the 21st century is a fascinating melting pot, resulting from the fusion of its native, pre-hispanic roots, which reach deep down into its ancient cultures and indigenous ingredients, with the foreign influences introduced first by the Spanish and then the successive waves of immigrants over the years. Today it is a bold, earthy, exciting and deeply satisfying cuisine, a cocina whose flavours are sparkling and energising - warm and fruity, sharp and zesty - rich and complex, with countless hidden layers.
In my articles, I will be looking at Mexican food and its history, exploring its authentic and regional specialities, investigating its traditional ingredients and cooking methods and techniques, and offering you a wealth of recipes to cover the huge spectrum represented by modern Mexican cuisine. I will be talking to you about the food prepared by market and street cooks, the food served during celebrations and holidays, the food eaten by the Aztecs and Mayas and the food eaten in Mexican homes – and making Mexican food and cooking comprehensible and accessible to the non-Mexican cook. Some of the recipes will be quick and easy, others will be more suited to the weekend, when you are living in slow time and have the leisure to embark on a journey of discovery; they will all enable you to immerse yourself in the mystery and magic of real Mexican cuisine in your own kitchen. I will also be sharing my extensive Mexican cookery book collection with you by reviewing all my favourites, both old and new.
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I hope you will join me in this ongoing exploration of the incomparable food of my Mexican childhood.