"I love how many Mexican chefs are so enamoured of aspects of Spanish cooking, while still having a fierce pride in their own traditions and ingredients."
"To make the rub, heat a small frying pan on a medium heat, then gently toast the cumin, allspice and coriander seeds for a minute or two, until aromatic."
"Take the chicken out of the fridge and bring to room temperature. Rub half the spice mix all over the pieces of chicken."
"A veritable feast, and wonderful paired with a crisp, bitter-leaf salad."
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