Cooking the Mexican way : revised and expanded to include new low-fat and vegetarian recipes

THIS EDITION IS INTENDED FOR USE IN SCHOOLS AND LIBRARIES ONLY. Introduction: Land and the people Mexican heritage Holidays and festivals At the mercado Before you begin: Careful cook Cooking utensils Cooking terms Special ingredients Healthy and low-fat cooking tips Metric conversions chart Mexican table: Mexican menu Breakfast: Mexican hot chocolate Dinner: Vermicelli soup Tortillas with chicken Shredded chicken filling Refried beans Red snapper with lime juice Mango with cinnamon Avocado dip Mexican rice Zucchini and corn Snacks: Tacos Salsa cruda Nachos Supper: Kidney bean salad Crisp tortillas with beef Rice with milk Holiday and festival food: Fried pastry Three Kings bread Turkey mole Index. "Mexico is a large, rich, and culturally diverse country. Over the years, a combination of ancient native foods combined with European customs to produce the authentic, delicious dishes that are associated with Mexico. Discover the beauty and flavor of this country through its traditional meals and ingredients--such as corn, peppers, chocolate, and beans." -- EBSCO