This week's column has been provided by [unclear: tt] Norton and is on Mexican cooking:

A very interesting and entertaining style of [unclear: nic] food, is that of the Mexican. The names exotic, yet some foods, or their names will familiar: tacos, burritos, enchiladas, [unclear: albandi-], guacomole, frijoles, negros. These typical [unclear: xican] foods are the diet of the peasant, [unclear: par-ilarly] the mestizos European and Indian [unclear: half-les]. The food of upper class Mexicans, at least [unclear: oughout] the colonial era, was essentially that the Spanish aristocracy. The rural and [unclear: pea-a] populations subsisted on foods native to [unclear: xico] and Central America, but prepared with panish (continental) flair. The selection was [unclear: arhuble]. Many were unknown to Europeans [unclear: il] the post-Columbian era e.g. potatoes, [unclear: mai-tomaioet], coffee, many legumes, pumpkin, [unclear: isam]. In fact a range of our food names are Amerindian derivation - potato, avocado, [unclear: colate] ( and of course, the red man's revenge [unclear: obacco].)

Maize / Com is the basic staple. When hard [unclear: es] hit, the people survived on a diet of com [unclear: al] mush (porridge) and kidney beans. To the prise of nutrionists this apparently bleak fare [unclear: vided] a full vitamin, mineral and protein comment for a healthy diet Of course, at feast [unclear: es] a much wider range of food was prepared Ituevos rellonos, calabacitas con maiz, flan coco, picadillo, chil con came.

This week two Mexican dishes to have a go at-

[unclear: Corn] Bread

Combine com meal and flour, blend in other [unclear: redients].

Add enough milk to make mixture pourable.

Pour into greased shallow baking pan or bread [unclear: f] tin and bake at 400°F for 25-35 minutes or [unclear: il] top it golden brown and toothpick comes clean. Best to eat hot - smothered in butter [unclear: I] honey.

[unclear: Tacos] (for 4 People)

Buy Taco shells from Mexican Cantina, [unclear: up-trs] next door to Kodak in Willis street - not [unclear: delicatessin]. The catine supplies the [unclear: delietsint]). Price $1.20 a dozen.

Add all ingredients and cook at low [unclear: tempera-e] for 20 minutes.

Stuff shells Half Full with meat, add tomato lettuce or grated tatty cheddar for topping.

[unclear: i] Me gusto! I Que bueno!

(In New Zild Ripper! Bloody good tucker!)