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Anna jones’ colourful mexican recipes to bring sunshine in winter

In the hands of Mexican cooks, the bursting produce of the Sunshine State has made for some of the best meals I can recall. Tacos piled high with avocado, the crisp crumbed outside resisting for a moment before giving way to a grassy green butteriness, a salsa layered with char and chilli, sweet and tart, all atop a perfect hand-size soft corn taco. Mole made with mission figs, spooned on to tortillas, beans gently spiced and refried, all the better for the second cooking.