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Foods Of Mexico
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Book Synopsis Foods of Mexico by : Christine VeLure Roholt
Download or read book Foods of Mexico written by Christine VeLure Roholt and published by Bellwether Media. This book was released on 2014-08-01 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: You can spice up any meal with a hint of Mexican flavor. From avocados to beans and cheese, combine fresh ingredients with a few chili peppers, and you're set for a delicious meal. Explore traditional Mexican recipes and learn how to cook authentic dishes in this title for young chefs.
Book Synopsis Food Culture in Mexico by : Long Towell Long
Download or read book Food Culture in Mexico written by Long Towell Long and published by Greenwood. This book was released on 2005-01-30 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century—when the Spaniards introduced new foodstuffs, adding variety to the diet—and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.
Book Synopsis Food Cultures of Mexico by : R. Hernandez-Rodriguez
Download or read book Food Cultures of Mexico written by R. Hernandez-Rodriguez and published by Bloomsbury Publishing USA. This book was released on 2021-10-11 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exciting volume brings to life the food culture of Mexico, detailing the development of the cuisine and providing practical information about ingredients and cooking techniques so that readers can replicate some of Mexico's most important traditional dishes. Mexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today? Written with an educated—not specialized—audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization. Specific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.
Book Synopsis Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas by : Lesley Tellez
Download or read book Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas written by Lesley Tellez and published by Hachette UK. This book was released on 2019-06-17 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.
Book Synopsis Hugo Ortega's Street Food of Mexico by : Hugo Ortega
Download or read book Hugo Ortega's Street Food of Mexico written by Hugo Ortega and published by Bright Sky Publishing. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An award-winning chef presents street food recipes that represent the best of traditional Mexican cooking, including octopus cocktail, deep-fried fish tacos, and empanadas stuffed with shrimp.
Book Synopsis Mexican-Origin Foods, Foodways, and Social Movements by : Devon Peña
Download or read book Mexican-Origin Foods, Foodways, and Social Movements written by Devon Peña and published by University of Arkansas Press. This book was released on 2017-09-01 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, 2018 ASFS (Association for the Study of Food and Society) Book Award, Edited Volume This collection of new essays offers groundbreaking perspectives on the ways that food and foodways serve as an element of decolonization in Mexican-origin communities. The writers here take us from multigenerational acequia farmers, who trace their ancestry to Indigenous families in place well before the Oñate Entrada of 1598, to tomorrow’s transborder travelers who will be negotiating entry into the United States. Throughout, we witness the shifting mosaic of Mexican-origin foods and foodways in the fields, gardens, and kitchen tables from Chiapas to Alaska. Global food systems are also considered from a critical agroecological perspective, including the ways colonialism affects native biocultural diversity, ecosystem resilience, and equality across species, human groups, and generations. Mexican-Origin Foods, Foodways, and Social Movements is a major contribution to the understanding of the ways that Mexican-origin peoples have resisted and transformed food systems. It will animate scholarship on global food studies for years to come.
Download or read book Planet Taco written by Jeffrey M. Pilcher and published by Oxford University Press. This book was released on 2017-02-14 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--
Download or read book The Texanist written by David Courtney and published by University of Texas Press. This book was released on 2017-04-25 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of Courtney's columns from the Texas Monthly, curing the curious, exorcizing bedevilment, and orienting the disoriented, advising "on such things as: Is it wrong to wear your football team's jersey to church? When out at a dancehall, do you need to stick with the one that brung ya? Is it real Tex-Mex if it's served with a side of black beans? Can one have too many Texas-themed tattoos?"--Amazon.com.
Book Synopsis World Food: Mexico City by : James Oseland
Download or read book World Food: Mexico City written by James Oseland and published by Ten Speed Press. This book was released on 2020-11-24 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introducing World Food, an exceptional new cookbook series in the classic tradition, taking readers on a journey to the world’s greatest cuisines and the remarkable cultures they come from. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION AND TOWN & COUNTRY Whether you’re an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user’s guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You’ll be taken to home kitchens, markets, and restaurants, where you’ll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques. Every recipe—from the vivid salsa with pan-roasted tomatoes to the soul-satisfying pork stew with corn, potatoes, and green beans—provides a cook’s-eye lens into real Mexico City culture. Explore easy party food such as authentic guacamole and homemade tortilla chips; satisfying first courses such as cantina-style garlic soup and beer-infused “drunken” rice; or slow-cooked masterpieces such as Mexican-style stewed zucchini. Learn how to make family-friendly meals including ancho chiles stuffed with cheese, as well as standouts such as fall-apart tender roasted lamb with pasilla chiles, or tuna tostada garnished with chipotle mayonnaise and avocado—a modern classic from the beloved restaurant Contramar. With more than 150 photographs and a comprehensive illustrated reference chapter that tells you how to find, use, and store all the necessary ingredients, from cilantro to Mexican cheeses, World Food: Mexico City satisfies an appetite for new recipes, new ways to cook, and a new way of understanding one of the most exciting food destinations on the planet.
Download or read book Eating NAFTA written by Alyshia Gálvez and published by Univ of California Press. This book was released on 2018-09-18 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mexican cuisine has emerged as a paradox of globalization. Food enthusiasts throughout the world celebrate the humble taco at the same time that Mexicans are eating fewer tortillas and more processed food. Today Mexico is experiencing an epidemic of diet-related chronic illness. The precipitous rise of obesity and diabetes—attributed to changes in the Mexican diet—has resulted in a public health emergency. In her gripping new book, Alyshia Gálvez exposes how changes in policy following NAFTA have fundamentally altered one of the most basic elements of life in Mexico—sustenance. Mexicans are faced with a food system that favors food security over subsistence agriculture, development over sustainability, market participation over social welfare, and ideologies of self-care over public health. Trade agreements negotiated to improve lives have resulted in unintended consequences for people’s everyday lives.
Download or read book Enchiladas written by Cappy Lawton and published by Trinity University Press. This book was released on 2015-08-17 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them. The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you’ll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You’ll learn the basic techniques for making many staples of the Mexican cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands. With this book, you'll learn to make corn tortillas from scratch, including colorful flavor-infused versions; fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles; dry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle); make your own homemade queso fresco, crema Mexicana, and chorizo; prepare tender pot beans and savory refried beans Cook perfect Mexican rice--six ways; prepare chicken, pork, beef, seafood, and vegetables for fillings. Enchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!
Book Synopsis Pati Jinich Treasures of the Mexican Table by : Pati Jinich
Download or read book Pati Jinich Treasures of the Mexican Table written by Pati Jinich and published by Houghton Mifflin Harcourt. This book was released on 2021 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: The "buoyant and brainy Mexican cooking authority" (New York Times) and star of the three-time James Beard Award-winning PBS series Pati's Mexican Table brings together more than 150 iconic dishes that define the country's cuisine
Download or read book Foods of Mexico written by Kevin Pearce and published by Gareth Stevens Publishing LLLP. This book was released on 2011-08-01 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tacos, enchiladas, tortillas, and even huevos rancheros are not unusual items in many American restaurants. Mexican food is loved all over the world, but Mexico’s kitchens hold much more than these dishes. Some surprising ingredients and fascinating cultural facts are in store for readers and fledgling chefs. Mexicans use prickly pear cactus, plantains, and even chocolate in their meals. A salsa recipe at the end of the book gives young cooks a chance to create their own fiesta!
Download or read book Yucatán written by David Sterling and published by University of Texas Press. This book was released on 2014-03-30 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.
Book Synopsis Muy Bueno by : Yvette Marquez-Sharpnack
Download or read book Muy Bueno written by Yvette Marquez-Sharpnack and published by . This book was released on 2013-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now available in a hardcover gift edition! Spanning three generations, Muy Bueno offers traditional old-world northern Mexican recipes from grandmother Jeusita's kitchen; comforting south of the border home-style dishes from mother Evangelina; and innovative Latin fusion recipes from daughters Yvette and Veronica. Muy Bueno has become one of the most popular Mexican cookbooks available. This new hardcover edition features a useful guide to Mexican pantry ingredients. Whether you are hosting a casual family gathering or an elegant dinner party, Muy Bueno has the perfect recipes for entertaining with Latin flair! You'll find classics like Enchiladas Montadas ("Stacked Enchiladas"); staples like Homemade Tortillas and Toasted Chile de Arbol Salsa; and light seafood appetizers like Shrimp Ceviche and Scallop and Cucumber Cocktail. Don't forget tempting Coconut Flan and daring, dazzling cocktails like Blood Orange Mezcal Margaritas and Persimmon Mojitos. There is truly something in Muy Bueno for every taste! This edition features more than 100 easy-to-follow recipes, a glossary of chiles with photos and descriptions of each variety, step-by-step instructions with photos for how to roast chiles, make Red Chile Sauce, and assemble tamales, a rich family history shared through anecdotes, photos, personal tips, and more, and stunning color photography throughout.
Book Synopsis Truly Texas Mexican by : Adán Medrano
Download or read book Truly Texas Mexican written by Adán Medrano and published by Grover E. Murray Studies in th. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Delectably steeped in tradition, a living culinary heritage
Download or read book Real Mexican Food written by Ben Fordham and published by Ryland Peters & Small. This book was released on 2022-05-10 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fresh, authentic and delicious recipes appealing to lovers of Mexican food. From the sea-influenced dishes of the beaches of Baja and Cancun, to the cowboy/vaquero influenced cuisine of the El Norte region, Mexico has an amazing variety of vibrant flavours to offer. All of this rich culinary culture has inspired Benito's Hat's delicious burritos, tacos, soups and salads. This cookbook, created by Ben Fordham and Mexican chef Felipe, offers not only their favourite dishes, but many more delights from Felipe's own collection of family recipes. These dishes cater for vegetarians and meat eaters alike, as well as both the newcomers to Mexican food and the seasoned veterans. You'll find Starters; Soups & Salads; Main Dishes; Side Dishes; Salsas; Desserts; and Drinks. Mouth-watering recipes include guacamole with homemade corn tortilla chips, chicken quesadillas, tofu tacos, pork tamales, refried pinto beans with paprika, Mexican flan, ice cold margaritas and refreshing non-alcoholic juices.
