After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Munoz Zurita to describe how the cultures of many profoundly different people 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 Yucatan, 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.
Preface Introduction The Basics of Mexican Cooking Salsas y Encurtidos * Salsas and Condiments Botanas, Entremeses y Antojitos * Snacks, Appetizers, and Quick Bites Caldos y Sopas * Broths and Soups Platos de Desayuno y Cena Casera * Casual Meals for Breakfast and Supper Platos Fuertes * Main Dishes Poultry Meat Seafood Moles and Pipianes Chiles Rellenos and Other Regional Specialties Guarniciones y Ensaladas * Accompaniments and Salads Postres * Desserts Bebidas * Cooling Drinks and Hot Restoratives Acknowledgments Sources Index