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Cook authentic Mexican food at home with top chef and food writer Thomasina Miers's simple, accessible recipes.

Thomasina has really shown that she deserved to win master chef in this Mexican cookbook. It has got some simple recipes that turn out to be beautiful and delouse. It has got a wide range of Mexican recipes that you have probably never heard of from totopos to churros. This cookbook is perfect for themed dinner parties.

I bought this book after reading the reviews on Amazon.
It is brilliant; worth buying just for the recipes for guacamole and chilli con carne.
Here is a gifted and proficient chef who is really enthusiastic about her Mexican cuisine.
You really must buy the special types of chilli - chillipantry in Birmingham is cheapest - to experience the different types of hot.
I can't wait to visit her restaurant. My family is getting used to Mexican meals every day this week.
Supermarket kits are a thing of the past!

I've always loved Mexican food so wanted to try making some myself and this book seemed one of the most accessible out there. The recipies I've tried so far have all been delicious and loved by everyone whose eaten them, my fave is the guacomole, so much better than shop bought ones and so easy!

OK,they might not always be the most common of ingredients but there is a list in the book of suppliers where i've been able to get all the things I couldn't get at the supermarket easily and I have found that some supermarkets, for me, Tescos, are starting to stock more "exotic" ingredients such as several of the types of chilli used.

The instructions in the recipies are all easy to follow and the general information in the book is also interesting often with really nice pictures. I think the only downside is that some of the recipies do take quite a while to cook, not quick food but very tasty none the less!

Purchased this book after reading the other reviews and being a big fan of mexican food but was very disapointed with the recipes, so much so i returned it for a refund

Really creative recipes that get you thinking differently about Mexican food. Little tricks help make this book - I've made guacamole loads of times before but this was the best ever (maybe it was the chilli in the pestle and mortar that did it). Also the courgette and mint soup has been a great summer discovery. All I'd suggest is make sure you're well stocked up on chillis, garlic and coriander before you get started.