Thomasina Miers on meat-free Mexican food and why avocados aren’t for every day
Thomasina Miers: 'I’m a working mum,” she says, “I’m perpetually short of time. For me, food has got to fit into busy lives.' Pictures: Tara Fisher/PA
Mexican cuisine might conjure up images of tacos al pastor (with barbeque pork), meat-packed enchiladas or fish-topped tostadas – but Thomasina Miers says, historically, Mexican fare is much more heavily focussed on fruit and vegetables.
“It’s one of the most biodiverse countries in the world and the foundations of the diet are corn, beans, the courgette plant, tomatoes, chilies and wild herbs,” says Miers, 46. Mexico has around 50,000 native plant species (by some estimates), with some 200 varieties of chilli alone, compared with the UK and Ireland’s 1,500 or so.
