Inspired by Mexico City, this menu features slow-roasted lamb, colourful rice, chayote salad and a signature cinnamon chocolate sauce for dessert.
Use ripe tomatoes for this soup. At this time of year, hot-house tomatoes are your best bet – the small, sweet "cocktail tomatoes" have good flavour. Adjust the number of hot peppers to your taste.
See the recipe
Slow roasting gives you exceptionally tender lamb and allows the Mexican flavours to permeate the meat. You can substitute 2 tsp ancho chili powder for the whole ancho pepper; just mix it in with the ground spices.
Serve this simple and pretty pickle as a garnish for roast lamb or pork, as a table condiment with Mexican seafood dishes or as a taco topping.
Mexicans like to recreate the red, green and white colours of their flag in both food and drink. Here's how to make tasty rice without having to cook it in three separate pots.
Both the chayote and dressing can be prepared ahead, but toss them together just before serving because liquid will drain from your vegetables if dressed in advance.
This sauce is the perfect partner for vanilla or coffee ice cream.
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