By Marilyn Tausend
ISBN-10: 0520261119
ISBN-13: 9780520261112
Cooks from numerous cultures percentage recipes and tales that supply a glimpse into the coaching of either day-by-day and festive meals. In a Maya village in Yucatán, cochinita de pibil is made with the local peccary rather than pig. In Mexico urban, a savory chile poblano is wrapped in puff-pastry. On Oaxaca's coast, households of African background percentage their method of cooking the neighborhood seafood. The publication features a diversity of recipes, from the delectably usual to the intriguingly unusual.
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Extra resources for La Cocina Mexicana: Many Cultures, One Cuisine
Example text
An equally satisfying method is to follow the centuries-old practice of Mexican cooks, roasting the chiles directly over white-hot coals on a small grill. If you plan to stuff the chiles, always prepare a few extra in case some tear. Chiles can also be lightly brushed with oil, placed under a preheated broiler, and roasted, with frequent turning, until blackened on all sides, 5 to 8 minutes. Chiles prepared this way are usually too soft for stuffing but are satisfactory for cutting into rajas, or strips.
Chiles can also be lightly brushed with oil, placed under a preheated broiler, and roasted, with frequent turning, until blackened on all sides, 5 to 8 minutes. Chiles prepared this way are usually too soft for stuffing but are satisfactory for cutting into rajas, or strips. If you are roasting more than a dozen chiles, Ricardo suggests pouring oil to a depth of several inches into a heavy pot, heating it until it begins to shimmer, and then submerging the chiles, a few at a time, into the hot oil and turning them frequently with a perforated spoon until they are totally blistered, 2 to 3 minutes.
My assignment was to spend two hours discouraging large flies attracted to the lush frosting of a multitiered wedding cake. A cluster of turkey feathers was my defense. The next day, the parents of the bride prepared the equally wondrous mole amarillo, also with turkey. Firework displays, multiple brass bands, dancing, and endless toasts with copitas of mezcal all added to the joyous festivities that took place every day and into the night. UNUSUAL FOODS OF THE MAYAN WORLD Farther south, the Maya, another ancient and influential civilization, left behind monumental remains of their great settlements, just as the Zapotecs had.
La Cocina Mexicana: Many Cultures, One Cuisine by Marilyn Tausend
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