It’s probably fair to say that when we think of Mexican cuisine, we can’t think much further than Tacos, Guacamole and chilli con carne. The chances are that we also think that Mexican restaurants are all the same and a little bit boring, but nothing could be further from the truth. Over the last few years’ Mexican food has become the hottest ticket in town and Spain now boasts two amazing Michelin starred Mexican restaurants that are reinterpreting Mexican flavours and wowing customers who are lucky enough to get a table.
Punto MX became the first Mexican restaurant to be awarded a Michelin star in Madrid and was quickly followed by Hoja Santa in Barcelona. Both restaurants are mixing modern and ancient techniques to produce authentic flavours that might include delicious dishes such as Braised duck enchilada with pumpkin seed green salsa or Almadraba red tuna tacos with Serrano chilies and true lime salsa.
I must admit that I’m not the most knowledgeable person on Mexican food but I do love a making a good Taco from time to time. I also really enjoy making Enchiladas or Mole. If you want something simple then try this delicious red pepper soup. The Mexican spice mixture is also a great addition to all Mexican inspired dishes.
Mexican Spice mix
2 teaspoon smoked paprika
4 tablespoons black peppercorns
4 tablespoons dried oregano
4 tablespoons ground cumin.
2 tablespoon chipotle chilli powder
2 tablespoon garlic powder
1 teaspoon salt
Add all the ingredients to the spice grinder and pulse until coarsely crushed. Store in an airtight container.
Mexican spiced red pepper & tomato soup
with avocado & coriander yoghurt
Cooking time: 25 mins
Prep time: 15 mins
Ingredients: serves 6-8
60ml olive oil
1 onion, finely chopped
2 red peppers, seeded and finely chopped
1 red chilli, seeded and finely chopped
400g peeled tomatoes, deseeded and chopped
1.5L vegetable stock
2tbsp Mexican spice mix
Juice of 1 lemon
Avocado & coriander yoghurt
360g plain low fat yoghurt
2 avocados, peeled & stoned
1 garlic clove, peeled
1 teaspoon salt
A small bunch fresh cilantro leaves, chopped
Juice of one lime
Place all the ingredients in a food processor and blend to a puree.
For the soup; Heat the olive oil in a large saucepan. Sweat the onions, red peppers, red chilli and Mexican spices over a gentle heat for 2-3 minutes. Add the tomatoes and cook for a further 10 minutes. Add the vegetable stock and simmer for 6-8 minutes. Carefully pour the soup mixture into a food processor and blend to a purée. Pass the soup through a fine sieve and season to taste. Serve with avocado-coriander yoghurt and sprinkle with Mexican spices.
Michelin Starred Chef