Preface Introduction The Basics of Mexican Cooking Salsas y Encurtidos * Salsas and Condiments Botanas, Entremeses y Antojitos * Snacks, Appetizers, and Quick Bites Caldos y Sopas * Broths and Soups Platos de Desayuno y Cena Casera * Casual Meals for Breakfast and Supper Platos Fuertes * Main Dishes Poultry Meat Seafood Moles and Pipianes Chiles Rellenos and Other Regional Specialties Guarniciones y Ensaladas * Accompaniments and Salads Postres * Desserts Bebidas * Cooling Drinks and Hot Restoratives Acknowledgments Sources Index
Marilyn Tausend is the author of Cocina de la Familia: More than 200 Authentic Recipes from Mexican-American Home Kitchens (winner of the IACP Julia Child Award for the Best American Cookbook of 1998), Mexico the Beautiful, Savoring Mexico, and Mexican. Ricardo Munoz Zurita is the author of the acclaimed Diccionario Enciclopedico de Gastronomia Mexicana, soon to be published in English, in addition to numerous Mexican cookbooks.
"A fascinating and educational approach, told through recipes, personal relationships, anecdotes, and family culinary genealogies documented through years of travel and research."--Austin Chronicle