La Cocina Mexicana: Many Cultures, One Cuisine“This is a beautiful and meticulously researched cookbook in which Marilyn Tausend reveals the diversity of Mexican food with simplicity and grace.” –Alice Waters, author of The Art of Simple Food "Marilyn Tausend's remarkable new cookbook La Cocina Mexicana takes us on an uncharted culinary journey through Mexico’s unexpectedly delicious history. Even veteran chefs and proficient home cooks will come across new recipes—some unfamiliar, all exciting—brought to life in this treasure of a book. Marilyn’s warm and thoughtful style translates effortlessly to all cooks." –Rick Bayless, chef and owner Frontera Grill and host of PBS's Mexico One Plate at a Time “The kitchen is at the heart of Mexican life, the center of its many families, cultures, histories, and arts. Marilyn Tausend, with her rich experience over many decades of travel throughout Mexico, evokes this heart and life in every dish she names, from fruit gazpacho to fava bean salad to avocado ice cream. This is real food for real people. To read this book is to taste and feel the joys of Mexico in every named ingredient.” –Betty Fussell, author of Raising Steaks: The Life & Times of American Beef and The Story of Corn “La Cocina Mexicana is Marilyn Tausend’s edible travelogue of years of fearless culinary adventures in Mexico. With every delicious recipe, there is a story of old kitchen friendships from some of Mexico’s most talented cooks. What a joy [to read and cook from this] timely and needed book replete with personal insight, lively storytelling, solid knowledge, and good cooking.” –Maricel E. Presilla, author of The New Taste of Chocolate |
Contents
The Basics of Mexican Cooking | 15 |
SALSAS Y ENCURTIDOS Salsas and Condiments | 27 |
BOTANAS ENTREMESÉS Y ANTOJITOS Snacks Appetizers and Quick Bites | 47 |
CALDOS Y SOPAS Broths and Soups | 75 |
PLATOS DE DESAYUNO Y CENA CASERA Casual Meals for Breakfast and Supper | 95 |
PLATOS FUERTES Main Dishes | 131 |
GUARNICIÓNES Y ENSALADAS Accompaniments and Salads | 213 |
POSTRES Desserts | 241 |
BEBIDAS Cooling Drinks and Hot Restoratives | 267 |
Acknowledgments | 283 |
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Common terms and phrases
1/2 teaspoon ½ cup ½ teaspoon achiote add more salt avocado black pepper blender boil bowl broth canola or safflower cazuela chayote cheese chicken chiles de árbol chopped white onion cilantro cloves cloves garlic cook corn tortillas crema crème fraîche drain eggs epazote flavor fresh cilantro Frijoles garlic gorditas heat until shimmering heavy skillet inches lard page 24 let cool lightly lower the heat masa meal meat medium heat medium-high heat membranes removed Mexico Michoacán mixture molcajete mole onion oregano peeled pepper plantains PLATOS FUERTES pound queso refrigerate reheat Ricardo rice roasted roughly chopped safflower oil salad salsa salt if needed sauce saucepan seeds serve simmer skillet slices slotted spoon soup stem ends removed stirring occasionally sugar tablespoons tacos tamales Taste and add teaspoon dried teaspoon sea salt thick stem ends tlacoyos toasted page 18 tomatillos tortillas Veracruz vinegar warmed water to cover