Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

Sample recipes from Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

Fresh Green Tomatillo Sauce

This green tomatillo version of the table salsa mexicana seems even more commonplace in Mexico’s snack parlors and street stalls than the...

(1 Votes)

Red-Chile Sauce with Roasted Tomato

If the flavors of this picante red-chile sauce are well blended, the heat will have been rounded out with a little softening tomato flavo...

(1 Votes)

Chile de Arbol (Hot Sauce)

It stands in corked liter liquor bottles in markets through west-Central and Northern Mexico, waiting to be taken home to sprinkle on tac...

(1 Votes)

Quick-Cooked Tomatillo-Chile Sauce

This everyday Mexican salsa verde is green from a delicious native berry (tomatillo) that frequently bears the name of its very distant r...

(1 Votes)

Relishy Cactus-Paddle Salad

In spite of its being called a salad, this cactus-paddle preparation is actually used more like a condiment—like a coarse salsa mexicana ...

(1 Votes)

Homemade Thick Cream

It isn’t uncommon to see three or four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well...

(1 Votes)

Spicy Jicama Salad with Tangerines and Fresh Coriander

Jicama—the large, bulbous, woody-looking root vegetable—has something of a raw potato texture and a slightly sweet apple taste. And when ...

(1 Votes)

Shrimp-Ball Soup with Roasted Pepper and Tomato

The simple Mexican flavors of this west-coast specialty are clean and invitingly uncomplicated. The soup is substantial—just the kind of ...

(1 Votes)

Fish Broth

One of the most important ingredients in a really good fish soup or sauce is a well-made fish broth. This version that I’ve developed is ...

(1 Votes)

Slivered Beef with Well-Browned Onions

Portable, butane-fired griddles show up at dusk in parks and on street corners through most of the country, penetrating the outdoor odors...

(1 Votes)

Chicken-Filled Enchiladas with Tangy Tomatillo Sauce

Here is a recipe for the classic Mexican enchiladas, the ones that combine a flavor that is traditionally tart and piquant with the mealy...

(1 Votes)

Mexican Rice Pudding

This dessert is softer and more cinnamony than our baked rice pudding. The flavors are simple and close to home, but it’s easy to develop...

(1 Votes)

Fresh Prickly-Pear Ice

I’ve written the main fruit-ice recipe using prickly pears simply because preparing the fruit requires a little more explanation. Ices ma...

(1 Votes)

Fruit and Milk Smoothy

Mariano Dueñas’ small pamphlet on the modern variety of Mexican refreshment praises the “delicious and nutritive licuado” as the salvatio...

(1 Votes)
Other cookbooks by the authors

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