Ward off the chill by taking advantage of Mexico's hot, bold, sunny flavours and a colourful harvest of corn, tomatoes, squashes and chillies I first learned to cook Mexican food while spending two months studying Spanish in Oaxaca, in the foothills of the Mexican Sierra Nevada. It was here that I also learned, to my astonishment, how incredibly annoying I can be. After one class, a couple of Dutch students took me aside to ask me if I would mind terribly not asking so many questions. It was dis...
Ward off the chill by taking advantage of Mexico's hot, bold, sunny flavours and a colourful harvest of corn, tomatoes, squashes and chillies I first learned to cook Mexican food while spending two months studying Spanish in Oaxaca, in the foothills of the Mexican Sierra Nevada. It was here that I also learned, to my astonishment, how incredibly annoying I can be. After one class, a couple of Dutch students took me aside to ask me if I would mind terribly not asking so many questions. It was dis...
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