The complete book of Mexican cooking
M. Evans; Distributed in association with Lippincott, Philadelphia, 1967 - Cooking - 352 pages
"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas. There's Green Chicken with Almonds, Red Stew with Mountain Chiles...Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding). One chapter is devoted to Bebidas (drinks) including the Mexican grasshopper, Margarita and naturally, chocolate."
2 pages matching chayote in this book
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Introduction to Mexican Food
Note on Availability of Ingredients
12 other sections not shown
1/2 teaspoon almonds ancho chiles annatto avocado bay leaf beans blend boil broth casserole chayote cheese chicken pieces chiles as described chipotle chopped 1 clove chorizo cinnamon clove garlic cook coriander cover cut into serving dish eggs electric blender epazote finely chopped fish flameproof casserole flour fresh coriander Freshly ground pepper guacamole Heat the lard Heat the oil heavy cream lard or salad large onion low heat masa harina meat Mexican green tomatoes Mexico mixture nopalitos onion onion and garlic oregano Parmesan cheese parsley peeled pepper to taste Picadillo Pinch of sugar poblano pork potatoes Prepare the chiles prepared chiles recipe Salsa salt and pepper Salt Freshly ground saucepan sausages saute the onion Season to taste serrano chiles serving pieces simmer gently skillet sliced soup sprigs sprinkle stirring constantly tablespoons lard Taste for seasoning taste with salt teaspoon tender when pierced tequila tomatoes tortillas tostadas Y4 cup Y4 teaspoon zucchini