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Mexican Food Made Simple [Hardcover]

Thomasina Miers
4.5 out of 5 stars  See all reviews (108 customer reviews)
RRP: 20.00
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Book Description

27 Feb 2010

If you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be.

Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina's Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce.

The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. And with Thomasina's guide to the world's hottest Chillis, ingenious cheats, and helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.

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Product details

  • Hardcover: 224 pages
  • Publisher: Hodder & Stoughton (27 Feb 2010)
  • Language: English
  • ISBN-10: 0340994975
  • ISBN-13: 978-0340994979
  • Product Dimensions: 19.8 x 25.3 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (108 customer reviews)
  • Amazon Bestsellers Rank: 1,832 in Books (See Top 100 in Books)

More About the Author

When Thomasina Miers first arrived in Mexico aged eighteen, she fell so in love with its food that she went back to live there, opening up a cocktail bar in Mexico City and using her free time to travel the country and cook with some of Mexico's top chefs. After returning to London and winning BBC2's MasterChef in 2005, Thomasina opened the Mexican street food cantina, Wahaca, which won the Observer Food Monthly's 'best cheap eats' award, and has now opened three branches. She writes a regular recipe column in The Times and is co-editor of SOUP KITCHEN (2005) and the author of COOK (2006) and WILD GOURMETS (2007). Her homage to Mexican food, MEXICAN FOOD MADE SIMPLE, is published in March 2010.

Product Description


'Mexican food is one of the world's great cuisines and there is no one I'd rather read on the subject than Tommi. I love her writing and the recipes in this book are wonderful too' (Tom Parker Bowles, Market Kitchen)

'When I read this book I wanted to cook from it immediately ... then jump on a plane to Oaxhaca. Colourful and inviting, full of scrummy-looking and achievable recipes, it's for anyone who likes their food vibrant, healthy and ballsy...just like the author!' (Allegra McEvedy)

'A world away from Tex-Mex sizzling fajitas with cheesy nachos, Thomasina Miers, former MasterChef champ and Wahaca restaurant founder, is bringing a large slice of genuine Mexico to the mainstream' (Delicious)

Perfect for summer, this book from the MasterChef 2005 winner is full of easy flavourful recipes. (BBC Good Food Magazine)

A great introduction to the breadth of real Mexican cooking, which goes way beyond the Tex-Mex cliches. (Delicious)

Book Description

Cook authentic Mexican food at home with top chef and food writer Thomasina Miers's simple, accessible recipes.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
57 of 59 people found the following review helpful
5.0 out of 5 stars Incredible book, incredible recipes..... 24 May 2010
Ordered this on a whim, and im so pleased I did.

Tommie makes everything sound incredible, but she has also made everything as anglo-friendly as she can, knowing that authenticity is useless if the ingredients cant be found. OK, so im struggling to get some of the ingredients locally, but there is a handy guide to local, national and web retailers we can use.

She has really helpful guides to how to assemble burritos, quesidillas etc, has the most mind blowingly fantastic chile con carne recipe, shows how to make simple, no-fuss salsas and guacamole, has idiot proof guides to making fantastic margaritas, and all in all has me hooked on mexican cuisine.

This book is on rotation between my living room and kitchen as I plan and cook my way through it. It makes you realise the tex-mex dinner kits and sauce sachets have left us all ignorant for how intricate and delicious this food truly is.

Practical, brilliantly written and intoxicating, this is a book that will be used, not just another shelf filler. I couldn't recommend it enough.
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15 of 15 people found the following review helpful
5.0 out of 5 stars Mexican Food Made Simple 19 Dec 2011
I got this book after watching a couple of episodes that the book is based on. It's absolutely smashing, I didn't realise Mexican food could be prepared so simply and healthy. A lot of the food is prepared in a dry pan, so none of the food is oily or greasy. I am working my way through the book steadily and the family love everything I have made to date. I haven't encountered any problems getting any of the ingredients, if there is something I can't obtain locally I can get the ingredients on line. So every recipe is possible to make. There is a list in the back of the book of suppliers.

Well illustrated and no airs or graces, an excellent set of recipes.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Excellent 28 Dec 2011
By Sinead
This book has been the reliable over and over again, we've done nearly all recipes. even when you dont think a recipe is going to be amazing it manages to be, she really knows how to put dishes together. Mexican food made simple 2 now please Tomisina
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19 of 21 people found the following review helpful
4.0 out of 5 stars Not a bad book, but watch the salt. 31 July 2011
I would have liked to have given this book 5 stars. The recipes are really easy to follow, and the refried beans are heavenly, but whatever you do, watch the salt quantities. I made the Fresh tomato salsa and the Guacamole to go with a meal and wow... Both of them were inedible due to the amount of salt. Now I am not one of those people paranoid about my salt intake, but honestly I could feel my blood pressure going up with my first mouthful. The fresh tomato salsa has 1 tablespoon of sea salt to 8 tomatoes, the classic guacamole tasted even worse, at 1-2 teaspoons the salt completely overpowered the lovely creamy avocado. It was all consigned to the bin. Maybe the quantities are a mistake, but after going back and looking through some of the other salsa recipes I am not so sure. The searingly hot salsa has two teaspoons, the sweetcorn and black bean salsa calls for "a few teaspoons" of sea salt!!! If you are going to buy this book please, salt to taste rather than follow the recipe exactly or you'll end up wasting a lot of food and money.
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42 of 48 people found the following review helpful
5.0 out of 5 stars accessible, delicious food 8 Mar 2010
Until now I have always felt daunted by the idea of Mexican food. I want the food I cook to be authentic and true to the original as possible and all those complicated moles needing hours of preparation and ingredients that are not available to me have rather put me off trying. So Thomasina Miers' recipes are a revelation to me - they capture the essence of Mexican cooking with accessible ingredients and none of the fuss.

There are recipes for moles but with names like An Easy-Peasy Peanut Mole the fear factor has gone! There is an excellent introductory section to help you appreciate the various flavours of Mexican food and show you what ingredients are needed to get started.

Then follow all the delicious dishes such as Sweet and Spicy Squash and Chickpea Soup, A Classic Guacamole, heaps of variations on the tortilla, burrito, taco clan, Grilled Food Soul Food(the Great Mexican Breakfast), salsas and so on.

All the dishes have a light, fresh, very- of- the- moment flavour, irresistably must make now. An enticing, timely book, destined to be well-thumbed and decorated with kitchen splashes- the sign of an excellent cookbook.
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19 of 22 people found the following review helpful
1.0 out of 5 stars Simple? Not in my world! 28 Dec 2012
By Beth
The recipes may be simple(?), once you get to the point where you can actually make them. Many recipes call for a few tbsp. of a particular sauce, which you have to make first from a recipe early in the book. Fair enough, but before you can do that, you have to find some of the ingredients - ancho, habanero and chipotle chillies are not commonly found in the north of Scotland at the local Co-op, nor is Masa Harina (which is needed for the tortillas she makes). Online shopping is essential for those of us who live in small towns. The specialist ingredients needed can be expensive (delivery being more than the item needed a lot of the time), so you may have to organise your budget before you can get the stuff to make some of these!

Right, so having sourced what you need, and waited for it to come in the post, you then make the sauce you need. Fine, but the recipe you originally wanted to make calls for 1-2 tbsp. of it, and the sauce recipe makes a litre of it, which you are to put into sterilised jam jars and keep for the future. Where does the simple bit come in, where am I supposed to store all of this extra sauce (or more than one of them, depending on the recipes you want to make), and what if you don't want to make something with a particular sauce again? A litre, minus 1-2 tbsp. is a lot of wasted sauce, and my maths isn't good enough to figure out how to make just 1-2 tbsp. of a 1-litre recipe - you can tell she runs a restaurant - those are catering quantities!

The recipes look lovely, and I am sure they are delicious, but I think the word "Simple" should be removed from the title of the book. It should be called "Mexican Food Made Eventually and Expensively".
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Most Recent Customer Reviews
5.0 out of 5 stars Bought as a wedding present
Because my friend was going to Mexico on her honeymoon and the proposal was made there too. She seemed very pleased.
Published 5 days ago by owlservice
5.0 out of 5 stars Arrived promply; as expected
Bought as a present for someone therefore I haven't seen the product but it arrived promptly and seems to be what was expected.
Published 27 days ago by magpiesaint
5.0 out of 5 stars DELICIOUS
I love this book. It really is made simple and importantly, the ingredients can all be sourced in the UK.
Published 2 months ago by A. Cook
4.0 out of 5 stars Christmas Present
Gave this to my son who is delighted with the book as there are not many Mexican cook books to choose from. He has used it and the recipes work well.
Published 3 months ago by M Earle
4.0 out of 5 stars Good read
Interesting tasty recipes from south america simple and more complex recipes but all easy to follow for some great food.
Published 3 months ago by simon
4.0 out of 5 stars Great gift
I bought this as a Christmas present for my niece. She was engrossed in it and has invited me to dinner!
Published 3 months ago by E. Williams
5.0 out of 5 stars Present
Christmas present for my partner as into mexican food. Looks good and i'm sure he will love trying out all the recipes.
Published 4 months ago by Amazon Customer
3.0 out of 5 stars ITS OKAY
Not as good as I thought it would be of ingredients required it can be expensive filling up the store cupboard
Published 4 months ago by mrs gillian taylor
4.0 out of 5 stars Not enough illustrations
This book (and indeed all cookbooks) would be so much better is each recipe had a picture of each dish.
Published 5 months ago by Bex
4.0 out of 5 stars Simple is a relative term
I've made quite a few of the recipes from this book, and all have turned out well. For most I would recommend that you have a food processor - Mexicans may well be willing to... Read more
Published 7 months ago by Nicholas V. Dowling
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