La Cocina Mexicana

Collects recipes from the different cultures of Mexico and celebrates their many differences and variations, from poblano chiles in Mexico City to marinated steamed fish in Oaxaca and Mayan-inspired roasted pork.

After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca’s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.

Mexican street food is one of the world's most diverse and delicious cuisines--dive in with this beautifully packaged book. Mexican food might seem easy to imitate. But a taco with soul? Now that's a different story. Many have wrestled with this ancient cuisine and its punch-in-the-face flavours. Most have failed. Thankfully, Comida Mexicana is the real deal. Rosa Cienfuegos travels the length and breadth of her homeland to bring you Mexico's most beloved snacks, tacos, tortas and tamales. From the vibrant streets of Mexico City, to tucked-away villages and tranquil coastal towns, each region and every family has their favorite dish and a story to tell. Discover them here. Ditch the imposters, eat like a true Mexican.

Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties.

Mexican food, Tex-Mex, Southwestern cuisine—call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains. Deleites de la Cocina Mexicana proves that Mexican cooking can be both delicious and healthy. In this bilingual cookbook, Maria Luisa Urdaneta and Daryl F. Kanter provide over 200 recipes for some of the most popular Mexican dishes-guacamole, frijoles, Spanish rice, chiles rellenos, chile con carne, chalupas, tacos, enchiladas, fajitas, menudo, tamales, and flan-to name only a few. Without sacrificing a bit of flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes-and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc., and American Diabetic Association exchange rates. Because diabetes is a growing problem in the Mexican-American community, Deleites de la Cocina Mexicana is vital for all those who need to manage their diet without giving up the foods they love. Let it be your one-stop guide to cooking and eating guilt-free Mexican food.

With light, healthy, and easy dishes to prepare that reclaim the most typical ingredients of Mexican food and nutritious recipes that combine gastronomic tradition in a new and unexpected way, this book includes an ample variety of dishes. The international chef, Patricia Quintana, invites us to explore the possibilities that Mexican cuisine has to offer for those who desire to eat clean, but do not want to give up the richness of flavors, colors, and different textures of national cuisine. These dishes use natural key ingredients by means of organic cultivation. The reader will discover dishes that include fresh juices, nutritious salads, and smoky consommés and broths. Platillos saludables, ligeros y fáciles de preparar que recuperan algunos de los ingredientes más típicos de la comida mexicana; nutritivas recetas que combinan, deforma nueva e inesperada, la tradición gastronómica del país con ideas divertidas, originales y llenas de sabor. La chef internacional Patricia Quintana nos invita a explorar las diversas posibilidades que ofrece la cocina mexicana. En este caso, a través de recetas dirigidas a todos aquellos que desean una comida sana, pero no quieren renunciar a la riqueza de sabores, aromas, colores y texturas propios de la gastronomía nacional. Una propuesta que pide prestados a la naturaleza algunos de sus mejores productos a través de cultivos orgánicos. En estas páginas el lector encontrará una amplia variedad de platillos, los cuales incluyen lo mismo jugos frescos y nutritivas ensaladas, que humeantes consomés y caldos. También encontramos sencillez culinaria tan atractiva como unos deliciosos tacos de jícama al salpicón de jaiba.