I have been in love with Mexican flavors for most of my adult life. It was not something which I grew up with. I first encountered Mexican food when I was living out West when I was a very young woman.
I think that the very first thing I cooked for my family was Enchiladas from a recipe I discovered in a Sunset Magazine Cookbook from way back when. The original recipe was for chicken enchiladas, but I used to use it after Thanksgiving and Christmas to make Turkey Enchiladas. They were a real favorite with my family!
Gradually my repertoire increased to make Tacos, etc. We found a few Mexican restaurants we enjoyed eating at. Margaritas and Chimichangas and Fajitas were real favorites. At first it was a bit of a challenge to cook these things at home, but gradually over time Tex Mex ingredients became more available and it became easier.
When I was living in the UK, during my early days there, it was almost impossible to find Mexican ingredients, but they gradually became much more available, largely due to the efforts of a Chef named Tomasina Miers who won Master Chef one year.
She was really big on Mexican flavors, having travelled extensively in Mexico. I believe she now runs several Mexican restaurants in the UK.
This Mexican soup, Sopa de Fideos, is a comforting stock-based noodle soup. It is part of the cuisine of Spain, Mexico, Tex Mex cuisine and a part of the Philippines ...
