The Malaysian Kitchen Christina Arokiasamy. Vegan Indian Cooking Anupy Singla. Popular eBooks. Twelve Days of Christmas Debbie Macomber. Pandemia Alex Berenson. The Judge's List John Grisham. The Lincoln Highway Amor Towles. It Ends with Us Colleen Hoover. The Love Hypothesis Ali Hazelwood. The Drowning Girls Lisa Regan. Mercy David Baldacci. The Dark Hours Michael Connelly. Fear No Evil James Patterson. My Unexpected Surprise Piper Rayne. Signature mezcal cocktails and decadent desserts adorn these pages, while the Medicinales section includes teas, tinctures, and baths of traditionally used herbs for a variety of ailments, such as colds, muscle tension, and infertility.
Author Rachel Glueck provides rare access and insight into a Mexico that few foreigners or nationals see today, leading you through indigenous festivals with masked dancers, bountiful market places, and sacred pilgrimage sites.
Personal stories of mezcaleros, traditional cooks, and native healers are accentuated by stunning photographs and are woven through with mouth-watering recipes. The "buoyant and brainy Mexican cooking authority" New York Times and star of the three-time James Beard Award-winning PBS series Pati's Mexican Table brings together more than iconic dishes that define the country's cuisine Although many of us can rattle off our favorite authentic Mexican dishes, we might be hard pressed to name more than ten.
Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria, to salsa macha, to coyotas, to carne asada. Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions.
Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati's warm, relatable style. And each has been tested in Pati's American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico.
Think meaty stews, breakfast tacos, and tres leches cake. Home cooks will learn how to make them all—in addition to crunchy salads, slow-cooked meats, and fresh cocktails—in this collection of more than recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno. Organized into chapters by type of food—including breakfast, vegetables, main courses, desserts, and a super nacho party—this is down-home cooking and grilling at its most inspiring.
Presented in a colorful package with more than food and atmospheric photos, this cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill. Divided into three parts, the book covers the traditional dishes of the region, where Ruiz grew up; the cuisine of the Oaxacan coast, where he spent many years; and the food he serves today at his acclaimed restaurant, Casa Oaxaca.
Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz's own creations, like Duck Tacos with Coloradito, Jicama Tacos, and Oaxacan Chocolate Mousse.
Interspersed are thoughtful essays on dishes, ingredients, kitchen tools, and local traditions that transport the reader to Oaxaca, along with an extensive glossary to help American readers understand the culinary culture of Mexico. Also included are recommendations for the best places to eat in Oaxaca, making this an indispensable volume for home cooks and travelers alike" A joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border.
Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean.
Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa.
Each chapter features gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live. Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. I am not a huge asparagus fan but had a bunch leftover so I decided to give it a try.
Glad I did, because I loved it. When combined with the onions, the asparagus takes on a more caramelly flavor that compliments the cheese. Nicely flavored pickled onions. I was worried that the amount of liquid 6 Tbsp wasn't going to be enough to "pickle" 4 cups of sliced onions but it worked perfectly as the onions give off a lot of their own liquid once they hit the pan and then even more as they sit and cool.
I always used to buy crema for use in Mexican recipes. It does last a long time but I love being able to mix up what I need with just yogurt, lime juice and salt - all ingredients I always have on hand - and it tastes fresher, too.
I like this with a little more lime juice and about half the amount of salt as called for in the recipe. I thought 1. Well, guess what? This isn't ricotta - it's a tangy and delicious queso fresco, perfect for topping many of the dishes in this book. I'm glad I trusted the recipe here! For my taste buds, equal weights of de arbol and guajillo chiles results in a very spicy mixture. I dialed back on the arbol chiles significantly. Delicious flavors here. I will certainly keep these and the Salsa Escabeche they go into in my fridge.
Wasn't sure I'd like the addition of tomatillos in my guac but this was delicious. Delicious recipe! Wasn't sure about the addition of tomatillo, but you didn't really notice it. Huge hit. I liked the flavors of this but as others have noted, it hardens up very quickly so it's hard to serve. I used soy chorizo from Trader Joe's and it worked well. Mexican chorizo I got was super spicy. The dip had a great flavor. I had to get jarred cactus though since none of the stores here had fresh ones.
I did make sure to get ones with no other add ins and no vinegar. Everyone loved this and it was quite easy. The cheese hardens pretty quickly, how, so serve it immediately. A corn tortilla is cooked in a little oil until crisped on both sides, topped with refried black beans, a poached egg, salsa cilantro and cheese, then broiled briefly to melt the cheese. I added some leftover asparagus from the asparagus quesadillas. It's tasty but a little awkward to eat directly out of the skillet as the tortilla really needs a knife.
Nopalito's El Diablo recipe uses less cassis than other versions I've seen and it's more refreshing to my taste. One of my favorite cocktails from the book. Nice margarita. Just a touch of agave nectar to balance the tartness of the lime juice. We use Cointreau. This is a nice variation on the Jasmine with the same grapefruit-like flavor even though there's no grapefruit in the drink.
As written, it's a little sweet for my taste so I like to reduce the agave syrup. This coffee reminded me of one I used order at a favorite Mexican restaurant. I thought the orange zest in the whipped cream was a nice touch. I went for just one hour. It then says to blend the chiles in enough apple cider vinegar to cover. The recipe calls for 1 cup of this so I added more vinegar to make up the volume.
It was still quite thick. The chiles and the resulting vinegar smelled deliciously smoky but it was also overpoweringly bitter and overwhelmed the cocktail for me. I think it has potential so I'll be interested to see what others think of this. Good but less soda water and the 2 ounces of Agave is to make a syrup if you are wondering why so much sweetener.
This version of a Paloma is a revelation- especially the unexpected twist of the Cynar. After straining the coffee-piloncillo mixture, I could see there was still a lot of sediment so before adding the cream, I filtered it through my Aeropress to reduce the grit factor. Just my personal preference.
These are truly chocolate popsicles - not chocolate flavored pops or fudgesicles - like eating frozen chocolate! I thought this recipe was interesting as it doesn't include any sort of dairy or nut milk - just bittersweet chocolate, cocoa, sugar and water.
The cinnamon sticks are infused into the water and strained out. The cinnamon flavor didn't come through as much as I would have liked. Next time, I may use more cinnamon and infuse it longer.
Maybe make a cinnamon-simple syrup instead of just infusing into water. These pops are almost pure fruit and will be as delicious as the strawberries you use. I dialed back on the agave nectar because my berries were very sweet. These were a hit. So refreshing on a hot day. My grandson loved them as we all did. Lots of fruit in these pops. If you want to eliminate the chiles entirely, I'd add an oz or 2 of lime juice to contrast with the sweetness of the mango. This salsa is really flavorful - like a spicy nut butter!
This is an very easy, fresh tasting tomatillo salsa. My tomatillos were ready to fall apart after simmering for 15 min so next time, I will keep a better eye on them. This salsa is called for in the asparagus quesadillas and the huevos de caja. This is a great agua fresca- good virgin or doctored with rum. Great recipe, but a bit salty for me. Will back off on the salt by a tablespoon or two on the next round. A hit with my family.
Hubby said you can make this again. Son wants me to leave out carrots next time or at least add a lot less. Neither him or his dad are fans of cooked carrots. I think I will also add more potato next time. Another great recipe from this book. I cut back on the chile to bring the heat down.
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