Mexican cooking is rooted in its history of great and ancient Indian civilizations, inspired by the Spanish Conquistadores and influenced by European tastes in the later years. It is indeed a dynamic cuisine - adaptable but remarkably complete, even in its melting of different cultures. In this book, food editor Evie Righter has chosen the finest examples of culinary creativity from this country. From the chilies, chocolate, nuts and tomatoes pureed into sauces, to the corn, beans, avocados and seafood combined into flavoured dishes, she presents the Mexican cook's ingredients and techniques in a clear and accessible style.