Recipes from the Regional Cooks of MexicoGathered during extensive travels through Mexico, these recipes were supplied by Mexico's best cooks, and the author provides a pronunciation guide and a list of sources for obtaining ingredients. |
Common terms and phrases
½ cup ½ pound ½ teaspoon avocado baking bay leaf beans blender blender jar boil bowl bread broiled brown buñuelos butter cheese chicharrón chiles anchos chiles de árbol chiles serranos chorizos cinnamon cloves cloves garlic cold water cool coriander corn cover cream crisp Cuisines of Mexico cuminseed cups water dish dough Drain dried chilies eggs epazote finely chopped flavor flour fresh garlic griddle or comal Heat the oil high flame hot green chili ingredients jalapeños juice leaves lightly lower the flame masa harina meat medium flame Mexican Mexico City mixture molcajete nopales onion oregano ounces pasillas peanut or safflower peeled peppercorns pieces poblanos pork lard recipe Remove rice roll roughly chopped safflower oil sauce scraping the bottom seeds and veins servings shrimps simmer skin soft sopaipillas soup sprinkle stirring sugar tablespoons tablespoons peanut taste teaspoon salt thick toasted tomates verdes tomato tortillas