Introduction

Introduction

By
Paul Wilson
Contains
0 recipes
Published by
Hardie Grant
ISBN
9781743792315
Photographer
Chris Middleton

‘Mexico has the most misunderstood, underrated, underrepresented cuisine on earth. It is far, far older, deeper, richer and more sophisticated than most who claim to love it know. It’s a large and varied, distinctly regional cuisine – like China or Italy have – and right now, one of the fastest growing, most exciting and progressive areas of the modern food scene.’ Anthony Bourdain

As a chef, I’ve embarked on many travels around the world, but nowhere has inspired me quite like Mexico. The passionate, humble and unselfish attitudes of the nation’s cooks, street food vendors, market traders, restaurant owners and bar aficionados – and their willingness to share their experiences, knowledge and stories of its incredibly rich, diverse food culture – are always overwhelming.

That said, beyond all the pride and history there is always a great sense of fun and frivolity! Here, good food, community and making the most of every opportunity through the pleasures of eating and drinking – while not taking yourself too seriously – are the only ways to live a happy and fulfillling life. This is the most important lesson that I have learned from these talented foodies and the one that I have taken back with me to the passionate, multicultural city of Melbourne, which I call home.

With this book I have tried to deliver my own interpretation of this fascinating food culture. There is a great saying that the tortilla is the knife, fork, serviette and plate of Mexico, and my focus here is firmly on the country’s popular feel-good foods – with tacos, salsas and cocktails given a starring role – but refreshed and given a modern take. Regional flavours and specialities, from the bright, citrusy notes of the Yucatan Peninsula to the rich, earthy, complex sauces of Oaxaca are also highlighted, demonstrating that there’s so much more to ‘Mexican food’ than the ubiquitous lime and jalapeño. Finally, a large and varied collection of Mexican-inspired salads and vegetable dishes completes the offer, ready for mixing and matching with your favourite taco dishes to create your own feasts of bright, smoky, savoury flavours.

Modern Mexican food has burst onto the food scene in a riot of colour and flavour and is very much set to stick around and continue to evolve. I hope this book will inspire you on the journey towards discovering the tastes, ingredients and – above all else – fun behind this wonderful, unique food culture.

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