Our Blog

This Mexican bowl has a very nutritious and traditional mix of herby quinoa with refried black beans, tomato jalapeño salsa

Pozole is a traditional Mexican spicy thick soup, containing hominy, which are the large kernels from white maize cobs

Tempeh is marvellous on the BBQ and our chipotle-spiked marinade makes for super tasty protein-packed tempeh tacos. Our marinade has

Sweetcorn season is in full swing and this is the perfect soup to make when you have juicy, fresh

We serve this on our South American course and everyone loves this rich gluten-free chocolate torte spiced with cinnamon

Jo made this classic Mexican soup for her Dia de Los Muertos cookery course last November and it’s become a

Salsa Asada is made with roasted tomatoes, chillies and garlic, the flavours balanced with lime juice, salt and sugar

These sweet potato tamales are served as street food in Mexico. We enjoy wrapping them with a group of

We've just finished yet another marvelous session of our annual Mexican class, timed for the chilli season and a

Rice is a staple ingredient of Mexican cuisine, often served as a side to the main course. We make

We just had our Big Chilli Weekend at the cookery school, which included a trip to the Upton Cheyney

Inspired by recent Mexican supperclubs, tamale parties and Mexican cookery classes, we're going Mexican style on this Meat Free

If you can’t find tomatillos use green tomatoes or some Cape Gooseberries mixed with under-ripe tomatoes.Tomatillo Salsa Serves: 6 Ingredients