The Food and Drink of MexicoThis book shows you how to make outstanding Mexican dishes such as enchiladas, tacos, guacamole, refried beans, or tamales; plus soups, elaborate main dishes, steak with bananas, green pot stew, lentils with fruit, avocado and cauliflower salad, shrimp tortillas, and much more. Also recipes for 54 delightful drinks. 252 recipes in all.Reprint of the original, 1964 edition. |
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½ cup ½ lb ½ tsp add the tomato almonds antojitos arroz avocado bacon baking banana bay leaf beans bell peppers boil brandy broth butter carrots casserole chayote cheese chicken chile chili powder chopped onion chopped parsley chorizos cloves garlic cooking oil corn corn starch cover cream Curaçao dish egg yolks finely chopped fish flour garbanzos green half hard cooked eggs heat hour ice and strain ingredients lemon lightly lime juice meat Mexican Mexico milk olive oil orange oregano oysters parsley peanut oil peas peeled Pescado picadillo pimientos pork potatoes Puebla purée recaudo recipe rice roast salad salsa Salt and pepper Sauté Sauté the onion seed Serves four sherry shrimp simmer sliced Sopa soup stock sprinkle stir strain into glass sugar summer squash sweet pepper tablespoon taste tender tequila thin thyme toasted tomato sauce tortillas vegetables vinegar wine