Mexican cuisine is a rich melange of several defferent cultures.
While it rest on Aztec and Mayan foundations, the influence of
Spanish cooking since the Conquest has refined and changed it.
This gives Mexican dishes an unexpected subtlety of flavour
especially to those who think Chilli con Carne typically Mexican
which it isn't. The subtlety comes not only from a combination of
different cultures but also from the combination and balance of
different chillis, nuts, seeds and spices. This book seeks to
introduce only a few of the jewels of the Mexican kitchen; you will
find some surprises from the rich Mole Poblana con Pavo to the
simple but flavourful Pozole. The aromas and tastes of Mexican
food should be easily achieved as most ingredients are available
from the supermarket, delicatessen, or ethnic shop. A note about
chillis tinned jalapeno pepper (very hot) and green chillis (cool)
are readily available in most good supermarkets or ethnic markets.
Also available are a variety of African and Caribbean chillis
experiment with combinations of these to arrive at a taste you
prefer. Some recipes in this book do list the traditional chillis which
may not be available. Experiment! After all, there are more than
ninety four kinds cultivated in Mexico. Mexican cheese is white,
mild and slightly salty; to substitute, use Lancashire, Wensleydale
or Cheshire. Do use absolutely fresh ingredients this is one of the
hallmarks of the Mexican kitchen.

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