Why is it that so much spicy food comes from countries that are already pretty hot. Places like Mexico and India?
We’ve heard that adding spices is a way to prevent food from going bad, as it can spoil much faster in hotter climates. Also, hot spicy food makes you perspire, which apparently cools you down more effectively than eating cold food.
But the chillier parts of the world love hot, spicy Mexican food, too. And the chillier seasons make it even more popular as a winter warm-up.
We love Mexico’s attitude to beans, which is: They can go anywhere.
And a Mexican can do things to plain ground beef that make it more more-ish than any chocolate. And – oh yes – they like a bit of dark chocolate with their meat. So hats off to Mexico for cunningly squeezing chocolate into the main course.
But Mexico also does great spicy soup.
So hats off to Mexico for cunningly squeezing chocolate into the main course.
This Jamie Oliver recipe for Mexican Tomato Soup is one we really like.
“This is a fantastic quick tomato soup recipe simply bursting with the flavours of roasted red peppers, garlic and lime … served with tortilla crisps, feta cheese, tomatoes and chilli.”
And we tried this recipe for Mexican Shredded Beef and Tacos – it’s delicious.
You can make this on the stove, in the oven or even with a slow cooker. So give it a go. The shredded beef goes great with tacos, burritos, enchiladas, or just rice.
