Fiestas Mexicanas; Menus and RecipesWith this book in hand, a gal from Maine or Oregon, or any state in between, can truthfully claim to be a cook mas Mexicana que el chile verde (more Mexican than green chile), as they say in Mexico. Pick any one of a famous national dishes: a step-by-step recipe tells exactly how to make it - a bilingual menu tells you what to serve with it. You can't go wrong. Whether you are entertaining at dinner, with a tea or with a TexMex cocktail party, Fiestas Mexicanas assures you thereputation of international gourmet hostess, for every dish is authentically Mexican from the first dash of pepper to the last whiff of spice. In addition to regular and special occasion menus and fialureproof recipes, there are helpful chapters on essential ingredients and two separate indexes - English into Spanish and vice versa. Also included is an Aztec calendar and some idiomatic expressions of the Spanish language. Co-authored by the late Eleanor Ringland, who lived in Mexico during her early years, and by Lucy Ringland Williams, who has lived much of her life on the border. -- from book's dustjacket. |
Common terms and phrases
1/2 teaspoon salt Aguacate Arroz Avocado Barbecued Cabrito black pepper blended boiling Border Method Buñuelos butter Café Cakes Calabacitas candy casserole chalupas cheese chicken Chile Colorado Chile con Carne Chile Pepper chile powder Chiles Rellenos chocolate clove garlic Cocktail Coconut color cominos cook Cookies cool corn Cover cream cup sugar cup water custard Dessert dish dough drain Dulces egg whites enchiladas Ensalada flavor flour foods Frijoles Machacados Galletitas garlic grated onion grease Guacamole heat inches ingredients jalapeños Lemon juice lettuce Loma Tierna masa Mashed Beans MAZAPANES meat menus Mexican Mexico milk minced onion mixture mold Natillas oregano Parfait party Patties peeled picadillo piñata piñones Postre pound quemada recipes Rellenos Rice roll SALSA Salsita Sauté seeds Serves Simmer skillet sliced slow oven Sopa de Fideo Sopa Sopa Sorbete Verde Sprinkle Squash Steak Stuffed SUPPER sweet syrup tablespoons tamales taste teaspoons baking powder tender Tenderloin Tequila tomato tortillas vanilla Vermicelli