GUACAMOLE
SERVES 6
"When I was a child, I remember my dad loved to eat guacamole and chicharrón rolled up in a taco. Now, of course, guacamole is everywhere. It’s extremely easy to make; it just depends on the avocados you use. In Mexico, we are lucky enough to have a huge variety of avocados at our disposal, but outside of the country there is less choice. I recommend using hass or fuerte avocados, as they are large, creamy and easy to peel."
5 large ripe avocados
3 green chillies, such as jalapeno, serrano or cayenne, finely chopped
1 bunch coriander, leaves picked and finely chopped
Juice of 3 limes
1 tbs extra virgin olive oil Corn chips, to serve
Gently mash avocado in a bowl. Stir through remaining ingredients and 3 tsp salt flakes. Serve with corn chips.
Guacamole is best eaten on the day it is made, as the avocado will start to discolour once peeled, but if you do have leftovers it will keep in an airtight container in the fridge for 1-2 days.
FRIJOLES CHARROS (COWBOY BEANS)
SERVES 4-6
"This dish is most common in northern Mexico, but you can find it in Mexico City where it’s served as side dish to tacos de bistec (steak tacos) and costillas (ribs). Some taquerias also serve it as a snack or appetiser, but it’s quite
