| Mexico of course lies next door to the United States | | | | 1 large tablespoon vegetable oil |
| of America. This means the people frequently cross | | | | 1 onion, finely chopped |
| the border and so, all over the states, even as far | | | | 1 small green bell pepper, deseeded and chopped |
| north as Washington State, one can find 'Mexican | | | | 1 (15 ounce) can black beans, drained |
| 'food. | | | | 4 oz, 80 ml salsa |
| But this isn't quite the same food that is eaten south of | | | | 1/4 red bell pepper, deseeded and chopped |
| the border. The Conquest of Mexico early in the 16th | | | | ¼ teaspoon chili powder |
| century gave rise to one of the richest ever culinary | | | | ¼ teaspoon cayenne pepper |
| mixes in history. Cortez and his followers came to the | | | | 2 unbaked 9 inch pie crusts |
| new world in search of gold. They found rather a | | | | 6 oz, 170 g shredded mature cheese - don't use |
| great wealth of culinary specialties such as chocolate, | | | | processed cheese as it turns to glue. |
| peanuts, vanilla, beans, squash, avocados, coconuts, | | | | Preheat oven to 325 degrees F ,165 degrees C, Gas |
| corn and tomatoes. In return turn the Spanish brought | | | | 3 |
| to the Americas products pork, beef, lamb, citrus fruits, | | | | Heat the oil in a saucepan over a medium heat. Use |
| garlic, cheese, milk, wheat, vinegar, spices and wine. | | | | this to saute the onion and chopped green pepper until |
| The result was Mexican cuisine as we now have it, | | | | soft. Stir in the beans, salsa, red bell pepper, chili |
| and explains why it is difficult to decide what is | | | | powder and cayenne . Reduce heat to low and |
| authentically Mexican and what is not. Basically it is the | | | | simmer for 15 minutes. Spoon half of the mixture into |
| food of the poor - meat is there, but vegetables and | | | | one of the pie crusts and cover with half of the |
| maize flour predominate. | | | | cheese. Repeat with remaining beans and cheese. |
| Roast Pepper Dip | | | | Top with remaining crust. Bake in preheated oven for 1 |
| 1tablespoon of extra-virgin olive oil | | | | hour. |
| 1 head of garlic, peel intact | | | | This is the kind of pie you can wrap in foil and take on |
| 3 red bell peppers, roasted, peeled and seeded | | | | a picnic. You could replace the black beans with |
| ½ teaspoon of ground cumin | | | | whatever sort you have or even sweet corn. |
| 4oz, 100 grams, cream cheese, room temperature | | | | I f you use one of those really stretchy cheeses you |
| 2 tbsp sour cream or crème fraiche | | | | can hold a stretching contest i.e. how high can you pull |
| Salt & freshly ground pepper | | | | up a forkful of pie before it breaks contact with the |
| You need to preheat the oven to 350 F., 180 C, Gas 4. | | | | food still on the plate. |
| Separate the cloves of garlic, place then on a square | | | | Sausage Wrap |
| of foil. Sprinkle with the oil and make up into a parcel. | | | | Use whatever sausages you want. |
| Cook this for about 40 minutes. When cool enough to | | | | 8 flour tortillas, |
| handle squeeze the soft garlic into your food | | | | 200g/7oz guacamole |
| processor. Add all except the sour cream | | | | 1 crisp lettuce, shredded |
| crème fraiche and blend. Turn out into a bowl | | | | 200g/7oz sour cream |
| and fold in the sour cream. Place in a screw top jar. It | | | | 200g/7oz salsa |
| will keep in the fridge for a few days. | | | | Just cook your sausages. Place on each tortilla some |
| Although meant as dip you can go totally non-Mexican | | | | lettuce and guacamole. Place sausage on top and then |
| and serve it on pasta or baked potatoes. | | | | top this with salsa and sour cream. Roll up and place |
| Crusty Bean Pie | | | | one end between your teeth. Bite! |
| For 6 helpings | | | | |