Chef Susan Lemon says " My correct introduction to mexican cuisine came about when I traveled
extensively through Arizona up to Southern Oregon and down the West Coast to
Southern California. I was struck by how much American food was being
influenced by Mexican cuisine, especially along the West Coast of California
down through the wonderful giants of the Redwood Forest to San Diego and the
border of Mexico.
We may
think that Mexican is rather complicated to replicate in your kitchen and the
ingredients are unknown or unavailable to us. They are not. It is incredibly
easy to put some simple dishes using alternative local ingredients that
together make for a quick and tasty meal. Mexican is versatile and can be used
for many occasions from that quick snack, to a ladies lunch or delicious dinner
and even cocktail parties and large functions. It is not only tasty, but
healthy and easy to make. The perfect start to your summer."
Read Full article in the next issue of Homes& Styles Zimbabwe Magazine
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