The Essential Cuisines of Mexico: A Cookbook

MAGNIT’S SPICY THAI CUCUMBER SALAD Peel and deseed cucumber and slice paper-thin, preferably on a mandolin. Put cucumber slices in a colander, sprinkle with salt, and let drain, squeezing out excess water. In a bowl, mix rice vinegar, lime juice, thin slices of garlic, lots of finely diced Thai bird’s-eye chilies, nam pla (fish sauce), chopped cila

The second technique that gives Mexican distinction to many cooked dishes is the initial searing of the pureed sauce ingredients, the “frying of the sauce”