A marvel from the maestro of Mexican food: a smoky tomato hotchpotch of chicken in a spicy sauce, and a velvety, milky coffee flan with hints of vanilla and dark caramelFlowers 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... Read this story
