One of the first things I learnt to make from scratch when I was little was mayonnaise. I loved making it, mam showed me how to do it and although it was nothing like what we would buy in the jars, the sheer fact that I could play with the flavour, made it special.
Carne Asada (grilled or barbecued meat) is a very traditional dish in Monterrey, my native city. People eat carne asada every other day and, like the Irish Sunday Roast, it is a sort of given on the weekend. The climate in Monterrey is very dry and hot (up to 45 Celsius in the summer) and outdoor barbecues feature in every household. We use PROPER charcoal barbecues, none of that gas nonsense, so when I moved to Ireland, I insisted on getting a charcoal barbecue for the back garden.
