This week’s cuisine was all south of the border. I’m not a huge fan of Mexican food, but as I found out, much of what I think of as Mexican is really Americanized or Tex-Mex. For instance, re-fried beans aren’t the average side dish that we see on our plates, they’re often made for children to have for lunch.

A major point that Carol made was that recipes are passed down through generations. The ingredients may change as you go through the regions of Mexico, but the techniques are time-tested and haven’t changed for eons.

One of the ingredients that is basic in all Mexican cooking is the chili. It’s indigenous to the land. There are hundreds of types of chilies and they’re all affected by where they grow. They’re eaten both dried and fresh.