This book introduces the different culinary regions of Mexico and presents many kinds of recipes for traditional Mexican dishes.
General Note
Title proper from title frame.
Includes glossary.
Content Note
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.