This Argentinian-spiced empanadas make a brilliant weeknight or weekend dinner to enjoy on the couch with your loved ones. Their spicy, flavoursome filling goes brilliantly with a buttery pastry crust.
Mexican chicken and corn tacos are a favorite for almost everyone and keeps even the pickiest eaters happy. Serve these chicken tacos with mashed avocado, sour cream and fresh lime
Margaritas are a refreshing must-have cocktail for Mexican Summer fiestas. They’re a perennial favourite of Deborah's, which is why she included this recipe in her new book, Entertaining Made Easy.
Our take on a Latin American sweet treat that’s often found at fairs and carnivals. Usually the dough is made from scratch but we’ve used ready-made flour tortillas to great success. Photography by Jani Shepherd / Gatherum Collectif.
Also called salsa fresca, this is an uncooked salad traditionally made with fresh tomatoes and almost always with coriander for flavour and fragrance. Photography by Jani Shepherd / Gatherum Collectif.
To make a wonderful taco filling, rub the mix into inexpensive cuts of beef and cook long and slow until the meat fibres pull apart easily. Photography by Jani Shepherd / Gatherum Collectif.
I’ve used sesame blue-corn chips with this recipe not only for their dramatic colour but also their sweet nutty flavour. They are higher in protein than yellow corn chips and you can find them in the health-food section in supermarkets or at specialty food stores and health shops. Photography by Jani Shepherd / Gatherum Collectif.
Meat-free Monday's start now! These zucchini and black bean enchiladas contains all the protein goodness veg can give, while not compromising on the delicious spicy taste of Mexico.
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