Mexican food has at last come of age. Come and learn the ancient food of the Aztecs, as Tommi Miers of London’s Wahaca Mexican cantina showcases some of her modern Mexican favourites, from slow-cooked lamb barbacoa with the hottest salsa ever, to citrussy-fresh ceviche tostadas and smoky crab fideus – plus the lowdown on how to drink tequila.
Barbacoa is meat wrapped in avocado leaves and cooked in a pit overnight; a recipe for high days and holidays in Mexico. This is my version, a rich, exotically spiced dish that melts in the mouth, with potatoes cooked in the mild chilli broth and a fresh salad of finely hredded white cabbage, radish, coriander and red onion. I love to cook this with mutton, if you can get hold of it, as the flavour is even more delicious than with lamb.