A marvel from the maestro of Mexican food: a smoky tomato hotchpotch of shredded chicken in a spicy sauce, and a velvety, milky coffee flan with hints of vanilla and dark caramel
Flowers are frequently used in Mexican cookery, and dried hibiscus is one of my favourites. The flowers have a tart, cranberry-like flavour that’s a little reminiscent of sumac or pomegranate molasses, and they work wonderfully in soft drinks, cocktails and puddings. They also work well in savoury dishes such as today’s smoky tomato tinga, or shredded chicken in a spiced sauce. As for the pudding, imagine a coffee cake rolled up into a creamy caramel flan, which is my idea of heaven. Just make sure you serve it cold to its core.
