Wednesday, 14 November 2012

Mexican Cuisine

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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