This book introduces the different culinary regions of Mexico and presents many kinds of recipes for traditional Mexican dishes.

Title proper from title frame. Includes glossary.

Before you begin -- A word about safety -- Cooking terms -- The regions of Mexico and how they taste -- Soups, salsas, snacks, and fresh tortillas -- Chicken stock -- Tortilla soup -- Green salsa -- Mexican sauce -- Homemade corn tortillas -- Tortilla chips -- Avocado dip (guacamole) -- A taco party! -- Chicken breasts in stock -- Ground meat filling for tortillas -- Little pork -- Chicken tostadas -- Vegetables, rice, and beans -- Zucchini with corn and tomatoes -- White rice -- Beans cooked in a pot -- Refried beans -- Main dishes -- Chicken in almond sauce -- Red snapper from Veracruz -- Shrimp in pumpkin seed sauce -- Red enchiladas -- Tamale pie -- Desserts and drinks -- Rice pudding -- Mexican celebration cookies -- Fresh fruit coolers -- Mexican hot chocolate -- All about chile peppers -- Helpful kitchen equipment and utensils -- Essential ingredients in the Mexican kitchen.