Chef and restaurateur Thomasina Miers has shared two new Mexican-inspired recipes, perfect for the spring season. The dishes feature a Mexican spring soup, followed by a black bean and three-cheese quesadilla, offering a blend of fresh flavours and traditional Mexican culinary approaches.
Miers highlighted the significant role of soups and broths in Mexican cuisine, noting their consistent presence in cantinas and menus across the country. She drew a parallel between a nation's culinary richness and its appreciation for soups, suggesting a strong, albeit unproven, link.
A key element in Miers' approach is the use of homemade stock. She described having homemade stock in the freezer as an 'ingenious fast track to flavour', particularly for those who may not consume large quantities of meat but still seek depth in their cooking. This method aligns with the nose-to-tail eating philosophy often found in Mexican food culture.
The spring soup is designed to be light and refreshing, incorporating seasonal ingredients, while the quesadilla provides a more substantial and comforting option. Both recipes aim to bring authentic Mexican tastes to the home kitchen, with a focus on fresh produce and foundational culinary techniques.