The Fire 'n' Ice Cookbook: Mexican Food with a Bold New Attitude

Christy Conte is a Toronto-based freelance writer.

Essentially, this is a book for novices, by novices (self-described).
The authors make no attempt to portray an “authentic” cuisine,
concentrating instead on Mexican-inspired recipes for people with little
time to cook. Aficionados will therefore be disappointed by recipes that
resemble the original in name only. Refried Beans, for example, are not
fried at all, and use kidney beans rather than pintos or a pinto/kidney
combination. Chile Con Carne uses ground beef, rather than shredded, and
commercial salsa. Many of the recipes rely on prepared ingredients such
as cheese spread, salsa, canned soup, and frozen bread dough.

On the whole, the quality of the recipes ranges from merely
uninteresting (the ubiquitous Seven-Layer Dip comes to mind) to
intriguing. The best effect is achieved when the authors leave
traditional dishes alone and venture further afield. Recipes such as
Chili Fruit Salad, Peach Burritos, Flad de Fresca, and the fruit salsas
(mango and papaya) are flavorful, healthy, and come much closer to
fulfilling the claim of the book’s subtitle. A section on chili facts
is instructive. On the whole, these are quick, easy, and healthy dishes,
as promised, but not terrifically innovative.