Spring soup and bean and cheese quesadillas: Thomasina Miers’ Mexican-inspired seasonal recipes

Mexican spring soup followed by black bean and three-cheese quesadilla I have always loved the evident (though not proven) link between how foodie a country is and its love of soups. In Mexico, where nose-to-tail eating is a given, broths maintain a steadying presence in any self-respecting cantina, and soups are commonplace on most menus. We don’t eat a crazy amount of meat at home, but having homemade stock in the freezer is an ingenious fast track to flavour and goodness. Here, whether you...

By Thomasina Miers