Show the truth about some mexican dishes contrary to many opinions true mexican dishes are well flavored well cooked and by no moans means reeking of garlic or over hot poppers peppers it is only the pseudo would be mexican cookery which brings tears to the eyes says inez S wil son home economist in the mexican kitchen food is irefully sare are fully and deliberately d with no such word as hurry ever being listed in any directions for cooking fresh spices are round ground together in a small heavy earthen bowl with a mortar and pestle or smooth stone great care is taken that just the right amount of seasoning is used for after all when spices are laboriously prepared they are too precious to waste mexican kitchens have hava no ovens so there are an no succulent roasts roast such as we have but bui making up for this lack are the mexican stews which are regarded as the typical food of the coun try perhaps you will want to tr trl these in in your you own kitchen mexican chill chili con carrie carno 1 1 pounds ground beef 1 1 tablespoon fat 1 onion chopped 1 clove garlic 1 tablespoon flour I 1 pound chili beans 2 cups tomatoes salt and pepper i t teaspoon chili powder soak the chili beans over night cover them with water add a pinch of soda and cook until ten dor der about three hours brown the tha ground meat in the shortening then add the chopped onion and garlic sprinkle with flour and stir until blended adf ad the beans tomatoes and seasonings cook until ill all flavors are blended about thirty minutes if time is at a premium or i chili beans are not available canned kidney beans may be used instead these need only reheat re heat ing with the moat meat and seasonings savoy 1 pound ground meat 2 tablespoons lard 1 cup cooked rice Vs cup chopped nuts I 1 tablespoon chopped green pepper celery salt curry powder salt and pepper cup meat stock or hot water grated cheese cook ground meat in hot lard until done stirring constantly add rice nuts and seasonings moisten with meat stock and cook very cry slowly until thoroughly heated sprinkle with grated cheese to serve after meat is cooked all may be transferred to a baking dish and re heated in the oven if desired I 1 a as s this requires less watching in |