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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.
Presents recipes that show how indigenous groups, Europeans, and Africans came together and created Mexican cuisine, presenting main dishes, desserts, salas, soups, and beverages.
English Spanish mexican recipe book that is affordable
Bring the authentic flavors of Mexico into your kitchen with The Mexican Home Kitchen, featuring 85+ recipes for every meal and occasion.
While the 4th of July celebrates the birth of a newly independent nation for the United States, Mexico commemorates its own day of independence. Each year on 16th September Mexico celebrates the declaration of their war of independence with colorful parades, parties, and traditional foods served in restaurants and at home. Mexican cooking is full of flavor, and lots dishes are accompanied by a side of sensational sauce from rich moles and guacamole to caramel dips and fruity Chamoy. Whether you intend to celebrate Mexican Independence Day or are just in the mood to sample a little Mexican cuisine, you too can now create 40 traditional and authentic fiesta festive foods. Dishes including Chiles en Nogada; one of the most iconic festive recipes associated with this important holiday. Its fresh ingredients; poblano peppers, walnut sauce and pomegranates representing the green, white and red of this proud nation's flag. Modern day Mexican recipes aren't all calorific and laden with fat either. Authentic Mexican food is rich in protein, and vitamins. Enjoy creating authentic and traditional recipes using fresh vegetables, fruits, and spices including; * Mexican Quinoa Salad with an orange and lime dressing. * Sopa de Lima, a refreshing Mexican Lime Soup made with skinless chicken, fresh lime juice, and avocado. And for those days when only comfort food will do, discover how to create fantastic desserts including Orange Flan and Classic Churros.
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.
NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • JAMES BEARD AWARD WINNER • IACP AWARD WINNER • A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52’s Sweet Heat “This intimate look at a country’s cuisine has as much spice as it does soul.”—Publishers Weekly (starred review) ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context—both personal and cultural—to quilt together a story that is rich and beautiful, touching and insightful.
Experience authentic Mexican dishes on a culinary journey around the country with a celebrated chef and restaurateur. Adriana Cavita grew up in a small village in Mexico and was inspired to enter the food industry by her grandmother who ran a street-food business. Adriana has traveled around Mexico learning about regional food traditions and experienced the fire and smell of wood in the small towns around the coast and the mountains, where people cook barbacoa (food cooked over flame), agaves for mezcal and tequila, and cochinita pibil (slow-roasted pork) to name just a few. Adriana’s extensive travels have influenced this collection of recipes. From the northern, more rugged dishes of Baja Fish Tacos and Birria (beef stew), through the centre of the country with a wealth of quesadillas and Pollo en Adobo (chicken adobo), all the way to the southern regions of Yucatan and Oaxaca featuring Tlayudas con Carne Asada (often referred to as the Oaxaca pizza!). Adriana also introduces the basics of Mexican cooking, including salsas, corn dough, tostadas, and moles and includes a selection of tantalizing Mexican cocktails heralding the popularity of tequila and mezcal. Adriana’s take on traditional Mexican dishes tell a story of her heritage and the people who taught her the craft of cooking and will open your eyes to real, authentic Mexican food.
Healthy Mexican Cooking enables readers to prepare authentic, traditional Mexican food with few ingredients, practical preparation times and moderate to low calories. This book contains over 160 low-fat, heart-healthy recipes, each with nutritional analysis and diabetic exchange. Includes special sections on the nutrition label (in Spanish and English), tools and ingredients for the Mexican kitchen, glossary of Hispanic food and ingredient terms and specialty supplier list.
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations. The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine. Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedy’s kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine–and Kennedy devotees old and new–can at last serve and enjoy real Mexican food. “This is the ultimate in Mexican cooking from the world’s leading authority.” —Paula Wolfert, author of The Cooking of South-West France