Culinary Mexico: authentic recipes and traditions

Description

Introduction; Techniques and Ingredients; La Frontera; Queso Fundido Warm Cheese Dip; Machaca Norteña Northern-Style Shredded Beef; Cabrito Asado Nuevo León Nuevo León-Style Roasted Young Goat; Durango-Style White Beans; Empanadas de Harina Flour Pastry Turnovers; Caldo de Tomate con Albóndigas de Pescado Tomato Broth with Fish Meatballs; Jocoque Mexican-Style Sour Cream; Tacos de Pescado Baja-Style Fish Tacos; Caldo de Habas con Nopales Fava Bean Soup with Cactus; Churros; Chiles Jalapeños en Escabeche Pickled Jalapeño Chiles; Caldillo Norteño Durango-Style Beef Stew.;Join author and chef Daniel Hoyer on a journey of discovery through the varied geography, culture, history, and cuisine of Mexico. Hoyer's creative collection of recipes from the vastly diverse regions of Mexico prove that it's about time we abandon old notions of Mexican food-tacos, enchiladas, burritos, and refried beans all covered in melted cheese. Mexico's rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques.