I love the way Mexican food uses fresh ingredients so you can feel as if you’re eating right out of the kitchen, the kitchen that you’re in. This is one of those dishes that can be served anytime of the year or throughout the seasons. This includes all the ingredients in the bowl, the salad, and the corn tortilla.
Guillermo Matías is a chef and author of the book Chihuahua! A Mexican Cookbook (Amazon), a cookbook of Mexican recipes from the region of Chihuahua. He lives and works in Chihuahua, Mexico. In his last book, he wrote about his cooking journey, and his favorite recipes. Guillermo has been featured on the Travel Channel, ABC’s Good Morning America, and has been a contributor on several other cookbooks.
The book that made me want to be a chef was the book that made me want to cook. The first time I read the book, I was fascinated by all the different ingredients. I was like, ‘This looks fantastic. I want to try this’ And then I tried it and it was amazing. The recipes were amazing.
Guillermo doesn’t just look amazing, he’s actually freaking fantastic. The recipes are, well, they’re so amazing. I would say that the recipe he used to make the first dish he made was probably the best recipe. It was like a giant gourmet meal, where you would have to taste every single ingredient.
I got a huge kick out of his dishes, and I’m going to have to say that they are the best food that I’ve ever made. The flavors were so intense. It’s like you get a lot of flavor, but it’s all coming from the spices and herbs. The flavor of one ingredient is so incredibly intense, but the flavors of all the other ingredients come together to make the dish. The dish was pretty delicious.
Guillermo Matías Fernandez’s recipes were quite rare, but he made a lot of them. The dish that i remember the best was the “Sopa de jalapeño,” which is, of course, a jalapeño-lentil soup. It was rich and spicy and the combination of jalapeño and lentil was so good. He also made a mariscada, a marinated salad, and a vesper salad.
the vesper salad is really the best of the bunch. It combines red cabbage, red onions, and red peppers along with a fried egg, so the ingredients work together like a delicious puzzle. The red curry is also quite good. The red pepper jam is a must-try. I mean, it’s like the ultimate food porn.
It’s hard to find anything bad to say about this soup. It has a great flavor and just enough spice to make it delicious. I will say, however, that the mariscada and vesper salad is way too salty and the fried egg is not even really cooked, so if you choose to make it at home, you will need to use a high-heat pan for these dishes.
I think this soup is about as good as your average curry. It is, however, a bit too heavy for my taste. I think it could stand to be a little lighter, both in seasoning and garnish. The vesper salad could definitely stand to be a bit spicier. The egg would be worth cooking a little more, but if you’re going to make it at home, you will need a high-heat pan.
I have been known to make it at home for Easter dinner. I make it in the morning before the other dishes are done, and it does taste good. And there’s nothing better than an egg fried in butter and herbs.