La Cocina Mexicana: Many Cultures, One CuisineAfter thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca’s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual. |
Contents
| 1 | |
The Basics of Mexican Cooking | 15 |
Salsas and Condiments | 27 |
Snacks Appetizers and Quick Bites | 47 |
Broths and Soups | 75 |
Casual Meals for Breakfast and Supper | 95 |
Main Dishes | 131 |
Other editions - View all
La Cocina Mexicana: Many Cultures, One Cuisine Marilyn Tausend,Ricardo Muñoz Zurita Limited preview - 2012 |
Common terms and phrases
1/2 teaspoon sea 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 dish drain eggs epazote flavor fresh cilantro freshly rendered pork Frijoles garlic gorditas heat until shimmering heavy skillet inches lard page 24 let cool lightly lower the heat masa meat medium heat medium-high heat membranes removed Mexico Michoacán mixture molcajete mole onion oregano peeled pepper plantains pound queso refrigerate reheat rendered pork lard Ricardo rice roasted roughly chopped safflower oil 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