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April 2009

Mexican Kitchen

Our Mexican Challenge: Cooking at 5,000 Feet

By Joan Alita Ray

If you want to break the ice at any Ajijic social gathering, just throw out the casual question, "Any of you have any challenges in cooking here?" or even better, "Do you have trouble with your oven?" And then just sit back, let the folks talk, and you will hear amazing things.

Lake Chapala cooks have experienced just about everything you can imagine, from sunken cakes that unexpectedly became "pudding cakes", meringues that are miserable messes, to our exasperating and sometimes dangerous exploding ovens.

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