4 of 5 people found the following review helpful
Simple is a relative term,
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This review is from: Mexican Food Made Simple (Hardcover)
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 spend hours grinding and chopping ingredients, but I'm afraid I have other things to do. The author gives alternatives for most of the specialist ingredients, but you will find it hard to make a lot of these recipes without some chipotle. The book lists a selection of specialist sources for ingredients and I paid a visit to Casa Mexico in Bethnal Green to stock up - but next time I will probably order my stash of chillies by mail. Other items that used to be specialist a few years ago, like cooking chorizo, are available in most big supermarkets.
Simple is a relative term. Some of the recipes are quite involved and involve a lot of ingredients, but the explanations are clear and easy to follow. But don't expect to knock out Mexican meatballs or chile in half an hour after work.