DEATH BY BURRITO: THE COOKBOOK
(£16.99, Mitchell Beazley)
Following a series of Mexican street food outlets, Shay Ola presents burrito
and taco recipes, with sides, desserts and cocktails. The book guides you
through salsas and moles, pro ling Mexican chillis and UK substitutes. I made
ancho chilli and plantain burritos and discovered that authenticity means
time-consuming work. However, the result was colourful (plantain � ecked
with green lentils and pomegranate seeds) and delicious. If you love Mexican
food enough to take the time, this approachable book won't kill you.
Neil Simpson, editorial assistant
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