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Travel Guide 2   >   Mexico   >   Recipes

   
 

Mexican Recipes


Mexico, although profoundly changed by the arrival of Europeans, has a long agricultural tradition that stretches back into pre-Columbian times. As you might expect, Mexican cuisine therefore combines elements of both the indigenous native American cuisine with European (especially Spanish - Spain ruled the country for 300 years) influences, and uses ingredients from both.

  • Traditional Mexican ingredients include corn, beans and chillies. These items have been part of the Mexican diet for thousands of years.

  • Ingredients introduced by the Spanish include sugar, cheese and livestock.

  • Fruits and vegetables include some that are both native to Mexico, and others that have been introduced: avocado, coconut, papya, pineapple, prickly pear cactus, squash, sweet potatoes and tomatoes.
Some popular Mexican foods include:
  • Guacamole - Guacamole is a dip whose principal ingredient is avocado, bout to wich other ingredients such as tomatoes and salt, and sometimes lime juice, onions, and spices, can be added. The recipe is believe to date back to pre-Columbian times.

    Guacamole

  • Tortilla - Tortilla is the traditional bread of Mexico. It is a flat unleavened bread made from ground maize (corn) or wheat flour. Some people claim the maize variety is more traditional, but in fact both forms have a very long history.

    Tortilla

  • Chili con carne - A spicy meat (beef or pork) stew with chili peppers. This dish has been widely exported and taken up in other countries, especially the United States, and hence there are many variations, either regional or based on personal preference. For example, tomatoes, onions, or kidney beans may added, brown sugar used as condiment, and in some countries (principally the United States, the United Kingdom the Sweden and Japan), it has become common to serve chili con carne over rice.

  • Enchilada - Enchiladas are tortillas that are dipped in oil or lard, then sauce, filled, rolled, placed in a casserole dish and layered with more sauce or other ingredients, and finally baked.

    Enchiladas with rice and beans

  • Burrito - A tortilla filled with meat, such as beef, pork or chicken. Traditionally, only meat is used for filling, and the tortilla is rolled into a thin tube. In the USA and other countries, it has become common to add other ingredients such as rice, beans, tomatoes, salsa, guacamole, cheese or sour cream.
Here are some recipe books and cookbooks for Mexican food:


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Books about Mexican Cooking and Recipes


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The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach

America s Test Kitchen
Released: 2015-04-15
Paperback (318 pages)

The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach
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  • America s Test Kitchen
Product Description:
Kitchen-tested recipes that bring the real flavors of Mexico home. 

Let America’s Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you’ll cook with confidence. 

Recipes include: Familiar favorites: Beef Enchiladas, Tamales, Grilled Fish Tacos, Classic Mexican Rice, Chicken Tortilla Soup, Stuffed Jalapenos, Chunky Guacamole, Fresh Margaritas, and more 

Authentic regional dishes: Queso Fundido, Chicken Mole Poblano, Ancho-Orange Pork Burritos, Yucatan-Style Barbecue Pork, Fish Veracruz, Oaxacan-Style Beef Brisket, and more.

Popular street foods: Sopes, Gorditas, Panuchos, Mexican Street Corn, Molletes, Huaraches with Poblanos, Red Peppers, and Queso Fresco, and more

The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites

By Deborah Schneider

Ten Speed Press
Released: 2012-07-31
Paperback (144 pages)

The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites
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  • Ten Speed Press
Product Description:
A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package.

When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.

The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados

By Diana Kennedy

Clarkson Potter Publishers
Released: 2008-04-08
Hardcover (512 pages)

The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados
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  • The Beloved Classic back in print!
Product Description:
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.

The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine.

Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedy’s kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine–and Kennedy devotees old and new–can at last serve and enjoy real Mexican food.

“This is the ultimate in Mexican cooking from the world’s leading authority.”
—Paula Wolfert, author of The Cooking of South-West France

Mexican Cooking: A Cookbook of Authentic Mexican Food Recipes

By Samantha Schwartz

CreateSpace Independent Publishing Platform
Paperback (60 pages)

Mexican Cooking: A Cookbook of Authentic Mexican Food Recipes
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Product Description:
Mexican food is loved by American’s with a passion but most only eat Mexican food at restaurants. The sumptuousness and varied cooking of Mexican restaurants can easily be reimagined at home in your own kitchen. Mexican Cooking tempts you with over 50 authentic recipes. Explore salsas and salads; poultry, beef, pork and lamb dishes; and discover impressive sides and desserts. If, like the rest of us, you have a growing love for Mexican food, the quick and easy recipes in this book will provide meal after meal of pure pleasure for your family and friends. Scroll up and grab your copy of Mexican Cooking now!

The Essential Cuisines of Mexico

By Diana Kennedy

Clarkson Potter
Released: 2014-04-23
Kindle Edition (545 pages)

The Essential Cuisines of Mexico
 
Product Description:
Combining her three bestselling and classic books--The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book-- in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico.

More than twenty-five years ago, when Diana Kennedy first published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy, they discovered a delicious and highly developed culinary tradition they barely knew existed and she became recognized as the authority on Mexican food.

Whether you turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, you'll find there's no better teacher of Mexican food. How enviable to attempt Calzones del Diablo (yes, the Devil's Pants) for the first time, and what a pleasure to succumb to Diana's passion for Mexican food!

Product Description:
Combining her three bestselling and classic books--The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book-- in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico.

More than twenty-five years ago, when Diana Kennedy first published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy, they discovered a delicious and highly developed culinary tradition they barely knew existed and she became recognized as the authority on Mexican food.

Whether you turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, you'll find there's no better teacher of Mexican food. How enviable to attempt Calzones del Diablo (yes, the Devil's Pants) for the first time, and what a pleasure to succumb to Diana's passion for Mexican food!

Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves

By Marye Audet

Rockridge Press
Paperback (176 pages)

Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves
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Product Description:
Ingredients Go In, the Flavors of Mexico Come Out. It's That Simple.

Just because you love eating Mexican food doesn't mean you want to spend hours in the kitchen preparing and cooking ingredients. This slow cooker cookbook brings easy slow cooker meals to your table with the flavors of Mexico--with minimal effort on your part.

Whether you crave beloved Mexican classics or less-traditional restaurant favorites, you'll find everything from cochinita pibil (slow-roasted pork) to chile and cheese dip in Marye Audet'sMexican Slow Cooker Cookbook. The hearty soups and stews, enchilada- and tamale-inspired casseroles, and tender meat dishes make for convenient and satisfying everyday dinners.
  • More than 80 Mexican slow cooker recipes, plus 10 bonus recipes for homemade staples from Corn Tortillas to Salsa Verde to Poblano Mole and more 
  • Tips for using your slow cooker effectively 
  • An overview of beloved Mexican foods, from enchiladas to quesadillas to tacos and more
  • Must-have pantry items for making Mexican dishes in a flash 
  • Everything you need to know about chiles 
When you want flavorful Mexican dishes that take less than 20 minutes of prep, open this Mexican cookbook and go about your day. Dinner will be waiting for you.

Mexican Family Cooking: The Authentic Cuisine of Mexico in over 260 Mouthwatering Recipes

By Aida Gabilondo

Ballantine Books
Released: 1992-02-18
Multicolor Paperback (400 pages)

Mexican Family Cooking: The Authentic Cuisine of Mexico in over 260 Mouthwatering Recipes
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  • ISBN13: 9780449906835
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Product Description:
A well-known Mexican cook, Aida Gabilondo offers a wonderful array of dishes -- zesty red snapper baked in a sause of tomato, pimento, and jalapeno peppers, a mouth-watering version of the classic Mole Poblano (chicken in a spicy sauce subtly flavored with chocolate), a fast and easy tamale pie, festive stuffed green chiles with walnut sauce, and many, many more.
Elegantly designed and beautifully illustrated, this marvelous cookbook is a complete cooking course and more. Throughout, Aida Gabilondo relates the origins of a dish, and the local lore and custom, so that we learn not just about the food but also about the magnificent Mexican landscape, culture, and people. Here is the very best of Mexican cooking written with the needs of the American cook in mind.
"Excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes." -- Publishers Weekly


 
 
 

 
 
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