ALTHOUGH we may not have scorching summers like Mexico, now is the perfect time to feast on the country’s spicy fare as the temperature rises.

One person who needs no convincing of this is former MasterChef winner Thomasina Miers, pictured inset.

So enamoured is the chef with the Latin American food that she co-founded street food chain Wahaca, and in 2011 presented a Channel 5 series called Mexican Food Made Simple.

And while warming your palette with fiery chillies may be the last thing on your mind on a sizzling day, the chef thinks Mexican food is just the tonic.

“Mexican food is ideal to eat during the summer,” says Miers, who spent her gap year travelling around the country. “Unlike the UK, it’s hot all year round in Mexico and the food has been adapted to suit the hotter weather.” As well as being cooling, it’s perfect for summer entertaining.

“Some dishes, like the Pork Pibil, are so easy to make and can be slow-cooked in advance. When it’s ready, the meat is so soft, it just falls away.

“Other things don’t take as long to make but they are equally tasty.”

As well as being tasty, Miers also rates Mexican food for its nutritional benefits.

“Mexican food is so healthy,” she says. “Chillies are great for your digestive system, packed full of vitamin C and are delicious.”

Pork Pibil (Serves 10-12 but freezes well) 

  • 3kg neck of pork, cut into a few large pieces
  • 1 habanero or Scotch bonnet chilli, de-seeded and finely chopped
  • 50g butter For the marinade: 1tsp allspice berries (if unavailable use equal parts ground cinnamon, cloves, nutmeg, and black pepper)
  • 2tsp freshly ground cumin seeds
  • ½tsp cloves
  • 1tsp peppercorns
  • 00g achiote paste (optional, see note below)
  • 3tbsp cider vinegar
  • 1 medium onion, coarsely chopped
  • 3 fat garlic cloves, coarsely chopped
  • Large bunch of fresh oregano or 1tsp dried oregano
  • 3 fresh bay leaves
  • 2tbsp sea salt
  • 3tbsp olive oil
  • Juice of 6 oranges (about 450ml)

First make the marinade. Warm the spices in a dry frying pan for a few minutes, then grind to a fine powder. Place in a blender with the achiote (if using) and vinegar, onion, garlic, herbs, salt and olive oil, and pulse to start breaking up the achiote. Slowly pour in the orange juice with the motor running to form a smooth paste.

Pour about two-thirds of the marinade over the pork, ensuring that it’s thoroughly coated. Refrigerate overnight. Freeze your remaining marinade or keep it fresh for a week in the fridge (and try it with something else, like barbecued chicken).

Preheat the oven to 130C/ 250F/gas mark 1. Transfer the pork and its marinade to a large casserole dish and add the chopped chilli and butter. Bring to simmering point then cover with foil and a tight-fitting lid, and cook as slowly as possible for three to four hours, until the pork is soft and falling apart. 

Serve chunks of pork in deep bowls with rice or steamed potatoes.

Thomasina’s tip: You can buy achiote online or from specialist shops. If you prefer your food not too hot, simply leave the chilli out. We use neck end of pork, which is marbled with delicious fat that melts into the sauce. For the tastiest, most tender pork, marinate it the day before cooking.

Wahaca: Mexican Food At Home by Thomasina Miers, priced £20.