I consider cooking as an art form,” writes Adriana Cavita in her debut cookbook. “Fleeting and ephemeral… once it is done, it is gone, but the memory can linger.”
Her book, Cocina Mexicana, celebrates that form, acting as a canvas, a stage, a gallery in which this edible art can be appreciated and presented for better understanding.
Few national cuisines capture the imagination quite like Mexican. It’s a gastronomy that is as romanticised by those for whom it is everyday fare, as much as it is by those who are newer to it and intoxicated by its rainbow colours, innate freshness and vibrant, eclectic flavours. And it’s a
