A Mexican slow cooked lamb dish from Thomasina Miers.
A very rich version of mashed potatoes from Mexico, The recipe is from ” Oaxaca” by Bricia Lopez and Javier Cabral.
A classic Mexican stew, served Korean style, from Thomasina Miers.
A Mexican dish from ” The Book of Latin American Cooking” by Elizabeth Lambert Ortiz. Serve with rice, tortillas, Frijolles ( beans) and Guacamole.