The Cuisines of MexicoA classic! The world's foremost authority on Mexican cuisine provides a mouth-watering array of delicious recipes. "She's taken a piece of the culinary world and made herself its queen."--New York |
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Common terms and phrases
antojitos avocado beans Blend blender boil bowl broth brown chayote cheese chicken Chilaquiles chiles anchos chiles pasilla chiles poblanos Chiles Rellenos chiles serranos chilies chorizo cloves cloves garlic comal cool coriander corn crisp cup water dough dried eggs enchiladas epazote escabeche farmer cheese filling finely chopped fish flavor fresh fried Frijoles garlic garnish Heat the oil husks inches ingredients lard Lower the flame meat medium flame medium onion Melt Mexican Mexico milk minutes mixture molcajete mole name given oregano peanut or safflower peppercorns picadillo picante pieces poblanos pork quesadillas queso recipe Rellenos rice safflower oil Salsa Salt as necessary saucepan seasoned serving dish shredded skin sliced small frying pan soak soup sour cream spices squash stirring strips stuffed sugar tablespoons tacos tamales taste thick Tomate Verde tomato sauce tortillas V2 cup V2 pound V2 teaspoon salt vinegar water to cover Yucatan Yucatecan
Bibliographic information
| Title | The Cuisines of Mexico |
| Author | Diana Kennedy |
| Edition | illustrated |
| Publisher | Harper & Row, 1972 |
| Original from | University of Texas |
| Digitized | May 8, 2008 |
| Length | 378 pages |
| Export Citation | BiBTeX EndNote RefMan |