La Cocina Mexicana : Many Cultures, One Cuisine

After 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. After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muoz 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 worlds 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 Yucatn, 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 Oaxacas 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. Cover 1 Halftitle 2 Title 4 Copyright 5 Dedication 6 Contents 8 Preface 10 Introduction 12 The Basics of Mexican Cooking 26 SALSAS Y ENCURTIDOS: Salsas and Condiments 38 BOTANAS, ENTREMESÉS Y ANTOJITOS: Snacks, Appetizers, and Quick Bites 58 CALDOS Y SOPAS: Broths and Soups 86 PLATOS DE DESAYUNO Y CENA CASERA: Casual Meals for Breakfast and Supper 106 PLATOS FUERTES: Main Dishes 142 Poultry 143 Meat 150 Seafood 175 Moles and Pipianes 191 Chiles Rellenos and Other Regional Specialties 205 GUARNICIÓNES Y ENSALADAS: Accompaniments and Salads 224 POSTRES: Desserts 252 BEBIDAS: Cooling Drinks and Hot Restoratives 278 Acknowledgments 294 Sources 296 Index 298 Describes how the cultures of many profoundly different people combined to produce the unmistakable flavors of Mexican food. Weaving a 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. Collects recipes from the different cultures of Mexico and celebrates their many differences and variations, from poblano chiles in Mexico City to marinated steamed fish in Oaxaca and Mayan-inspired roasted pork. Presents recipes that show how indigenous groups, Europeans, and Africans came together and created Mexican cuisine, presenting main dishes, desserts, salas, soups, and beverages