Salsa Cruda
(Mexican salad)

Serves: Four
Time required: 20 minutes
Ingredients:
650 g tomatoes, blanched, peeled and finely chopped
1 large onion, finely chopped
4 flakes garlic, chopped
2 jalapeno peppers, finely chopped
10 ml lemon juice
salt to taste
30 g coriander leaves, finely chopped
Preparation:
In a bowl, mix the tomatoes, onions, garlic and peppers. Add the lemon juice, salt and refrigerate for 15 minutes. Garnish with coriander leaves and serve cold, with nacho chips.

Carne Asada
(Lamb chops delicacy)

Serves: Four
Time required: 25 minutes plus marination time
Ingredients
16 lamb chops
4 pods garlic, peeled and roasted
10 g cummin powder
1 tsp dried thyme
salt to taste
10 g ground black pepper
1 ½ cups olive oil for marinating
60 ml orange juice
30 ml lemon juice
2 cups beer
3 tbsp olive oil
2 small onions, chopped
1 jalapeno, sliced

Preparation
Place the lamb chops in a shallow dish, and smear both sides with all but a little roasted garlic. Season with the cummin, thyme, salt and pepper. Cover with the olive oil, orange juice, and lemon juice. Refrigerate overnight. Remove the chops and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with the beer. Refrigerate for four hours.

Heat three tbsp of olive oil and sauté the remaining garlic in a heavy bottomed kadai over moderate heat. Add the onion and cook till tender. Place the lamb chops in it, cover and cook for eight to 10 minutes on each side. Serve hot, garnished with sliced jalapenos.