Killer Mexican

By creammagazine, October 21, 2014

 

Forget all you think you know about Mexican food. Burritos that fill you up half-way through eating them? Nachos that begin to taste same-ol’ after the ninth chip? And boring old tequila slammers. Leave those foods to punters with the munchies who wouldn’t know taste if it whacked them over the head.

For a more authentic array of Mexican cooking, pick up and have a flip through new cookbook ‘Death By Burrito’ by Shay Ola.

Shay is responsible for running one of the coolest eateries in England, called ‘Death By Burrito’, where they serve gourmet versions of the said staple Mexican dish but oh-so much more, from ceviche and chimichangas to light tacos and churros.

In his first cookbook, Shay outlines the essential ingredients of Mexican cuisine, providing recipes to make your own salsas and moles from scratch, describing more chillies than you knew existed, and all while nicely balancing savoury dishes with sweeter varieties.

Beautifully bound in what feels like faux red leather and stamped in gold leaf, this trusty tome lends new light on Mexican street food – indeed, it catapults it to gourmet standards.  Antonino Tati

 

‘Death by Burrito’ is published by Hachette Australia, RRP $35.00.