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This Mexican bowl has a very nutritious and traditional mix of herby quinoa with refried black beans, tomato jalapeño salsa and avocado mash,...
Read morePozole is a traditional Mexican spicy thick soup, containing hominy, which are the large kernels from white maize cobs used extensively in South American and...
Read moreTempeh is marvellous on the BBQ and our chipotle-spiked marinade makes for super tasty protein-packed tempeh tacos. Our marinade has a...
Read moreSweetcorn season is in full swing and this is the perfect soup to make when you have juicy, fresh sweetcorn cobs. You can make...
Read moreWe serve this on our South American course and everyone loves this rich gluten-free chocolate torte spiced with cinnamon, cloves and allspice,...
Read moreJo made this classic Mexican soup for her Dia de Los Muertos cookery course last November and it’s become a firm...
Read moreSalsa Asada is made with roasted tomatoes, chillies and garlic, the flavours balanced with lime juice, salt and sugar. You can enjoy it as a...
Read moreThese sweet potato tamales are served as street food in Mexico. We enjoy wrapping them with a group of friends, but if you are short...
Read moreWe've just finished yet another marvelous session of our annual Mexican class, timed for the chilli season and a celebration of the fresh, vibrant, and...
Read moreRice is a staple ingredient of Mexican cuisine, often served as a side to the main course. We make our Mexican rice with a...
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