Mexican food has garnered praise around the world, and we're still discovering the vast richness of regional foods from the desert, highland, rainforest and coastal areas as well as recreating dishes from the Maya, Inca and Aztec past. Chocolate and vanilla, chillies of all kinds, guava, key lime, tequila and prickly pear join the three sisters' of ancient agriculture corn, squash and beans for a diverse and exciting cuisine. Mexican food showcases fresh and fascinating flavours for weeknight meals as well as more sophisticated weekend entertaining. This cooking compendium contains 500 mouth-watering recipes for every party, celebration and special occasion, from sizzling fajitas and authentic guacamole to lobster quesadillas with mango cream and wedding cookies. What's even better, you can customise each dish for the way you and your family like to eat. Vary the ingredients with the season, your budget, what you already have on hand, or your taste and health preferences. About the author Judith Fertig is a food writer who was formally trained at La Varenne in Paris and the Cordon Bleu in London, Her work has appeared internationally in newspapers and magazines. Judith is also a cookbook author, culinary instructor and food stylist. She lives in Kansas City.