Many people unfamiliar with the complexities of Mexican cuisine think it's 'combination platters' bulked out with heavy doses of rice and beans. As with almost every other country's food, though, Mexico's can range from rustic to refined. American Cristina Potters, like British cookery-book writer Diana Kennedy, who preceded her, looks at the cuisine of her adopted country with the fresh eyes of an immigrant but also with the knowledge of a long-time resident of Mexico. Potters' blog, Mexico Cooks! (mexicocooks.typepad.com) covers her experiences during her travels within the country and at her home in the Mexican state of Michoacan. She writes about foods that are eaten during the many celebrations (especially religious ones), artisan food producers (such as a woman who hand-grinds chocolate and spices for hot chocolate and mole) and current events, such as the H1N1 virus outbreak, which is believed to have started in Mexico. Potters also gives a few recipes - for dishes such as coctel de camaron (shrimp cocktail), calabaza en tacha (below; winter squash cooked in syrup) and capirotada (a bread pudding made with tortillas, nuts, dried fruit, Mexican brown sugar and cheese) - although not nearly as many as one would like.