Flavors of Mexico: Fresh, Simple Twists on Classic Regional DishesFeatures new dishes created by the author from classic Mexican dishes as well as a culinary history and culture of Mexican food. |
Contents
APERITIVOS BOCADOS Y ANTOJITOS | 49 |
TORTILLAS PLATOS DE TORTILLAS Y TAMALES | 95 |
PESCADOS Y MARISCOS | 153 |
Copyright | |
6 other sections not shown
Common terms and phrases
accompanied adding avocado baking beans beef blender boil bowl broth brown cheese chicken chilli powder chipotle chocolate choice chopped chopped cilantro chorizo cloves garlic color Combine cooked cool corn tortillas cover cream crisp cumin delicious diced dish dried drink eggs fish flavor flour fresh fried fruit frying garlic garnished green grilled ground heat immediately ingredients jalapeños juice leaves lemon lightly lime lime juice liquid masa meat medium melted Mexican Mexico minutes mixed mixture olive onions orange oregano oven paste peeled pepper pieces pork potatoes prepared puree Remove rice rich roasted roll salsa salt sauce sautéed savory Season seeds Serve shredded simmer simple soft soup sour spicy spoonful sprinkle strips sugar sweet tablespoons tacos tamales taste teaspoon tender tequila tomatillos tomatoes tortillas tostadas VARIATION vegetable vegetable oil vinegar warm wedges whirl whole