A tour of the primary ingredients of the Mexican cuisine with step-by-step instructions for the proper techniques for making moles, tamales, tortillas, and more.

Includes index.

Introduction; Mexico; Menus; Cheeses and cream; Cooking fats and oils; Fresh and dried chiles; Fresh and dried herbs; Vegetables, beans and fruits; Meat, poultry and seafood; Rice and pasta; Spices, aromatics and sweeteners; Making antojitos; Making moles; Making table sauces; Making tamales; Making tortillas; Making vinegar; Making yeast breads; Utensils; Food and cooking terms; Sources of ingredients; Index.