Fresh Mexican

Introduction. Including: Eating as a way of life; The Mexican larder; Essential equipment and ingredients; Menu plans. Snacks and starters. Including: Scallop tostadas; Totopos with guacamole; Fish seviche; Mushroom quesadillas; Duck taquitos; Stuffed jalapeo chillies with tuna; Soups and rice Tortilla soup; Tlalpan style chicken soup; Black bean soup; Poblano chilli soup with prawns; Walnut soup with chipotle sauce. Fish and seafood. Including: Red snapper Veracruz style; Prawns in garlic; Halibut with three chillies sauce; Poached turbot with green sauce; Seared tuna with salsa arriera. Poultry and eggs. Including: Ranch-style eggs; Rabo de mestiza (poached eggs); Chicken with oregano; Chicken mixiote; Turkey with mole sauce. Meat. Including: Beef brochettes with salsa mexicana; Veal fillet in roasted chilli and tomato sauce; Meat balls in chipotle sauce; Leg of lamb with adobo. Vegetables and salad. Including: Baby spinach and mushroom salad; Watercress salad with grapefruit; Jicama and avocado; Potato cakes with salsa mexicana; Lobster salad. Desserts and Drinks. Including: Mango sorbet; Corn cake with vanilla sauce; Quince paste; Margarita tequila cocktail; Melon, hibiscus, tamarind, and rice coolers.

Monica Medina-Mora was born in Mexico City. She now lives in the UK where she has worked as a consultant to two major manufacturers of Mexican food. Location: Buckinghamshire, England. Angeles Ayala was born in Mexico. She trained as a professional chef in Mexico City and London, where she now lives working as a culinary consultant, teacher and food writer. Location: London, England.