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Lifestyle : Taste of Mexico Special Report 2013
1HERSA1 0017 NOMADIC RUG TRADERS RARE ORIENTAL RUGS TEXTILES & ROOM SIZE CARPETS UNTIL JUNE 30 SALE 23RD ANNUAL SPECIAL Hours: Tue - Fr 0a - p Sa 0a - 3p 23 Harr s S ree Pyr o e 02 660 37 3 r pac f c e au www o ad crug raders co Magic Mexico 8 day tour 2013 fixed departures from $1,380 p.p 1300 763 338 email@example.com www.bfirsttravel.com *conditions apply iG6052497AA-280513 G6049964AA-280513 Promo code "Mexico" for 20% OFF EVERYTHING! www.coloursofmexico.com.au Call us 02 9905 0952 17 goodfood .com .au The Sydney Morning Herald 6 CACTUS ''These are one of my favourite ingredients,'' Aguilera says. Cactus nopalitos are slices of prickly pear cactus in brine. ''I fry them in olive oil with garlic and a de arbol chilli and add them to tacos,'' she says. Cactus are also a popular base for salsa or salads. 7 TOMATILLOS Native to Mexico, these green cousins of the tomato are widely used in Mexican cooking. ''On the vine they grow in a husk, like a gooseberry,'' Said says. Aguilera uses them to make a green salsa with coriander, purple onion and jalapenos. ''I also add avocado from time to time,'' she says. 8 MOLE Considered Mexico's national dish, there are more than 200 types of mole used for cooking chicken and meat says Aguilera, who explains mole is a cooking salsa. ''Some are termed 'red' made from dark chocolate with peanuts and chilli, others are green made from pumpkin seeds and tomatillos. You add chicken or meat to the sauce on the stove top,'' she says. Aguilera recommends the Dona Chonita brand of ready-made mole, which comes in a Tetra Pak. 9 HOT SAUCE ''Some are so hot that the manufacturers, and then restaurant owners, make you sign a disclaimer before you eat them,'' Said says. Among them is The Source Hot Sauce, rated 7.1 million units on the Scoville scale (used to indicate the number of heat units and the amount of capsaicin in a chilli). ''The hottest sauce at Nando's [restaurant chain] would be around 7000 to 8000 on the same scale,'' Aguilera says. Said says two of the most popular sauces, among ''chilli heads'' (chilli enthusiasts), are the Mad Dog 357 and the Sudden Death, made from red habaneros and cayenne chillies. 10 TEQUILA A 100 per cent blue agave tequila is a must, Said says. ''It is the top- shelf tequila.'' The couple now imports nearly 40 types of tequila, many from small artisan producers. ''They are hugely popular with bar owners,'' Said says. ''And essential with Mexican food,'' Aguilera says. Fireworks Foods, Unit 15, 16 Loyalty Road, North Rocks. fireworksfoods.com.au
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