The Latin Kitchen
Tostadas are like tacos but with a really crisp shell. It is like eating a giant nacho.
Chop, chop, sizzle: the mouth-watering sounds that say this amazingly good Mexican taco is on its way.
In Mexico, we would go to a tortaria and they would serve you fresh bread full of refried beans, chicken, ham... but my favourite one was chorizo.
The crispiness of the pork with my family guacamole, the salsa and of course tortillas... paradise!
It adds flavour to everything from quesadillas to mole – and for one Mexican chef, the smell is like a portal to the ancient past.
This dish is particularly special for me because it comes from Guadelajara, the place that I was born. You can use any meat you like - chicken or pork ...
Everywhere in Mexico City there are food stands selling tacos and enchiladas. But my personal favourite are the ones that sell corn, including equites, or corn in...
A great way to use up leftover refried beans! The beans, spicy tomatillo sauce and melted cheese are a great combination. I like my sauce spicy but you can dial...
This traditional street food is a great combination of creamy beans, salty cheese and egg.
The smell of this takes me back to my mother’s house. This soup is the best thing on a cold winter night!
Paella is a very social dish - and you certainly want to dive into it with the people you love.
In France they have the ratatouille, but in Spain we have pisto Manchego, which is a great vegetable stew, pimped up with Iberian ham and a poached egg!
Trinxat means mash and and this version is called trinxat de la Cerdanya because it comes from la Cerdanya, a region in the north of Catalonia. In fact half of it...