You will find here my versions of classic Mexican and Southwestern USA
dishes. My recipes are all made using ingredients that are
readily available from the larger British supermarkets.
The main problem with ingredients is getting the correct varieties of
dried chiles which is not so easy in the UK. So my recipes use a combination
of good quality paprika and chile powder as a substitute for reconstituted
dried chiles. Of course, that means you aren't getting the variety of tastes
that come from the different types of dried chile but the end result is still pretty
good. Some recipes call for the dried chiles to be roasted first to bring out
their flavour. I get round this by frying the paprika and chile powder before
adding any liquid. Other substitutions are noted in the recipes.
Fortunately, you can now get a whole host of fresh chiles in the
larger British supermarkets. My local Sainsbury's regularly has the fleshy
cone-shaped Kenyan (Fresno), Thai Bird's Eye, Habanero and Cayenne types and
from time to time Scotch Bonnet, Anaheim, Caribe and others.
My spelling conforms to Chile-Head lore, namely :-
chile - is the hot fruit of the capsicum plant
chili - is the dish traditionally made from meat and chiles
chilli - is the UK spelling of chile
(but often confusingly used for chili as well)
What you won't find here is a recipe for that gloopy mess served in
cheap restaurants and pubs as "chilli con carne". Even amongst devotees
there's disagreement on whether to put beans in chili but the nicest recipes
I've found don't. If you like beans with your chili I'd recommend making some
refried beans and serving them on the side.
So there you go amigos try a bit of Mexican cooking at the old
Well, hacienda the introduction (groan) so here are the recipes -