Article & Recipes: Someone named Thomasina Miers in the UK has put together a book of Tex-Mex recipes and both the Guardian and the Times have agreed to promote it: Thomasina Miers' simple Mexican recipes and How to cook like a Mexican.
The first link:
Steak Burritos ... Black beans ... Coconut ceviche ... How to eat a taco ... Torta (the Mexican club sandwich) ... The great Mexican breakfast ... Tlayudas (Oaxacan pizzas)
The second link (you'll need to click around to find the recipes -- look in the box below the article):
The perfect guacamole ... Churros and chocolate ... Ham and cheese empanadas ... Chorizo, potato and thyme quesadillas ... Fresh tomato salsa
Meanwhile, at the New York Times ...
Article & Recipes: Rediscovering Salsa, the Soul of Mexico in a Bowl
Salsa is a cornerstone of the Mexican kitchen, a contrast for a repetitive diet of corn, squash and beans. Just as French cooks understand that béarnaise sauce suits some dishes, hollandaise others, Mexican cooks know salsas have different qualities and functions.
Related
Recipe: Salsa Ranchera
Recipe: Salsa Verde
Recipe: Salsa Roja
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