Thomasina Miers is passionate about all things Mexican and a devoted chilli lover, so who better to ask for a spicy Mexcian-inspired dish than this famous Intrepid Foodie who helped design Intrepid’s Real Food Adventure Mexico…
“Most people think about chillies in terms of heat and their capacity to blow one’s head off. I think about how they can delicately pep up a pile of silky aubergines, how tobacco-flavoured chillies can add deep mysterious tones to molten chocolate, how smoky chillies can add body to slow cooked stews and how smoked, sweet peppers can add a note of earthiness to eggs, grilled flatbreads and sautéed greens,” Tommi explains.
The cuisine and culture of Mexico had obsessed MasterChef Australia 2012 winner Andy Allen and finalist Ben Milbourne for years before they met and became friends during the show’s fourth series.
In October 2013, the boys travelled on Intrepid’s Real Food Adventure Mexico through the country’s tastiest foodie hot spots, including Mexico City, Puebla, Oaxaca and Chiapas, to explore the tastes, sights, smells and culture that Mexico has to offer.
Whether you’re after a raucous street party, holy vigil or flamboyant parade, there is a festival to enjoy every month in Mexico and Central America.
Mexican-mad Masterchefs Andy Allen (2012 Australia winner) and Ben Milbourne have recently returned from their Intrepid Real Food Adventure Mexico.
This food trip debunked a lot of myths about Mexican food for Ben and Andy, so we sat down with them to find out what they think now about travelling in Mexico, authentic Mexican cuisine and what tips they brought home…
You know that restaurant in your neighborhood that you always pass by, meaning to go there some other time?
Then when you finally do go, you realize it is the best! The best drinks, the most fun staff and delicious food. Soon you’re kicking yourself for passing by this gem for so long. Well, that’s exactly how I felt when I first went to Mexico!
It’s only in the last five or so years that mezcal has become well known outside of Mexico. And within this fiery nation it was seen as the drink of miners and Mexican cowboys (charros) for many years, so not considered very hip.
Mexico has always held a special place in our hearts and our stomachs, ever since we went there and ate fresh corn soaked in queso and lime juice.
Mexican food was the first to be named a UNESCO World Heritage Cuisine. And as the birthplace of many now traditional dishes, including mole poblano, chalupas, cemitas, and chiles en nogada, Puebla is a good place to get to know the local treats.
If you’re visiting, here are 10 locations that MatadorU student Jessica Festa recommends for tasting authentic Mexican food…
From tacos to tostadas; from chipotle to chorizo – Mexico’s culinary delights are world-renowned as some of the hottest dishes around.
But there’s more to this country than just its food: don’t overlook its much-underrated accompaniment: tequila! Few are as clued-up on the subject as our very own Intrepid Foodie, Thomasina Miers. We caught up with Tommi on all things tequila, and even discovered a pretty unusual way to use it in our cooking!…
“When life gives you lemons, break out the tequila and salt!”
Fiona Hilliard is a travel writer and blogger from Dublin, Ireland. She counts Mexico as one of her favourite travel destinations and regularly provides Mexico travel advice for Argus Car Hire’s Glove Box blog. Here she shares her memories from her recent Mexico Unplugged Intrepid trip:
“Ok…he says to watch out…there’s a sharp turn coming up…! We clutch the sides of the rickety wooden carriage and get ready to be thrown every which way.
Over the course of our trip, our guide has taken on many different roles. This afternoon, he’s translating for the gap-toothed driver in charge of our horse. We are in Cuzama, on our way to visit some of Merida’s most famous sink holes.