Mexicans don’t cook with measuring cups or spoons, organic herbs and spices, or extra-virgin olive oil.
Nah, we Mexicans follow some simpler guidelines: add a lot of consomé de pollo to everything, stock your pantry and fridge with at least
nine types of hot sauces and chiles, and keep a ton of lard around —
preferably the one in the blue box — for holiday cooking.
Culinary traditions are one o…
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