Josh Lewis

“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”

Just add beer and you're set.

“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”

“The charred, sticky skin is my favourite part," says La Casita chef Josh Lewis.

A recipe inspired by Mexican food doyenne Diana Kennedy.

Discover the wonders of savoury yeast – it adds a umami punch to this slaw.

A must for the Christmas table.

A fresh sidekick to a roast chicken, or an easy starter on its own.

Curing fish is easier than you think.