Hints and Tips

The art of heating tortillas

There are certain tricks of the trade that we have learnt over the years, but few as important as the best way to warm tortillas. This isn’t a tip we generally spread too widely - mainly due to the inherent risk of fire - but as in many things in life, the greater the risk the greater the rewards.

On all our packaging and recipes we recommend that the ideal way to warm tortillas – for fajitas, or anything else in fact – is either in a hot pan or a microwave. Whilst both methods are just fine, there is an even better way: naked flame. Hold the tortillas with a pair of tongs over the gas flame for a couple of seconds each side and it gives a toasted flavour that is unique. It also works on a very hot electric ring or even straight on the hot plate of an Aga. Just allow a couple of seconds then turn when you see light scorch marks. Too much and they will burn. Too little and you won’t develop the full flavour. Practice really does make perfect.

And once you’ve warmed your tortillas through you have to keep them warm. We always use a proper Mexican tortillas basket or ‘tortillero’. Alternatively, wrap them in a clean kitchen towel.

So next time you cook with our tortillas make sure you “scorch ‘em”. We’ll happily take the credit for the flavour, but not for any resulting kitchen fires…

The perfect Margarita

It’s the ultimate in Mexican feel-good drinks – but how exactly do you make the ideal Margarita?

If it’s the authentic taste of Mexico you’re after, we’d recommend you start by rimming a proper Margarita glass with sea salt and filling with ice. Then combine 1 oz. of Tequila, 1 oz. Cointreau and 1 oz. Rose's Lime Juice in a shaker half-filled with ice - and shake vigorously.  Then strain your Margarita glass, garnish with lime, and drink a toast to Mexican food lovers everywhere.

Of course there are many variations of Margaritas around the world: some people choose to use fresh lime or lemon juice instead of bottled.  When making them with fresh juices, many prefer lemons because they give a good flavour that is more consistent throughout the season.  When using fresh juices you may need to add some sugar to sweeten it up a bit.

The best bit, of course, is experimenting – but remember to experiment, and drink, in moderation.

Learn how to use heat to improve your flavours

The judicious use of heat is just as important in successful cooking as the ingredients themselves. So when we talk about cooking quickly over a high heat, we mean REALLY HOT. When slow, steady cooking is required, it’s time to put your feet up, read a book, have a bath and just let those flavours slowly develop.

Too hot to handle

A lot of our favourite recipes involve seasoning meat or fish and cooking in a really hot pan. The best example is when cooking fajitas. Use a really heavy-bottomed skillet, get it smoking hot and only then fry the onion, peppers and chicken. You want the edges to go dark brown, even slightly black in places, as the sweetness they develop as they caramelise will make them taste really delicious. Using our Fajita Seasoning also helps, of course.

Slow and Steady

Slow cooking at a lower temperature really helps tenderise meat and develop all the different flavours of whatever you’re cooking. There’s nothing better than meltingly tender, sticky ribs with just a hint of smoky chipotle chilli. For that you need a whole two hours and a bottle of our famous Sticky Ribs Sauce. No short cuts and no cheating allowed. But boy is it worth it.