Best of Mexico

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Overview

Among the world's great cuisines, the foods of Mexico stand out in their diversity and creativity. Rooted in its history of great and ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is indeed a dynamic cuisine — adaptable but remarkably complete even in its melding of different cultures.

In The Best of Mexico, food editor Evie Righter has chosen the finest ...

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Overview

Among the world's great cuisines, the foods of Mexico stand out in their diversity and creativity. Rooted in its history of great and ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is indeed a dynamic cuisine — adaptable but remarkably complete even in its melding of different cultures.

In The Best of Mexico, food editor Evie Righter has chosen the finest examples of culinary creativity from this intriguing and vibrant country. From the chiles, chocolate, nuts, and tomatoes puréed into exquisite sauces, to the corn, beans, avocados, and seafood combined into flavorful dishes, she presents the Mexican cook's ingredients and techniques in a clear and accessible style that will enlighten and inspire.

Here are the favorite drinks, salsas, and tacos; festive dishes including enchiladas, tamales, and pozoles; elegant entrées like Mole Poblano de Guajolote and Pescado a la Veracruzana, and well-loved desserts like Flan and Buñuelos.

Color photographs throughout feature the dishes themselves as well as the bountiful waters and lively marketplaces so representative of Mexico. An essential guide to this distinctive cuisine, The Best of Mexico helps turn an ordinary meal into a fiesta.

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Product Details

  • ISBN-13: 9780002551489
  • Publisher: HarperCollins Publishers
  • Publication date: 10/28/1992
  • Series: The Best of Series
  • Pages: 96
  • Sales rank: 1,006,389
  • Product dimensions: 6.50 (w) x 6.75 (h) x 0.25 (d)

Meet the Author

An editor at Gourmet Magazine for over 10 years, Evie Righter wrote the text to Gourmet's Menus for Contemporary Living. She has worked on books by many of the greatest talents in the world of food, including Alice Waters, Ann Willan, Michél Guéard, and Wolfgang Puck.

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Read an Excerpt

Tostadas De Jaiba

Crab Tostadas

The words alone arc beautiful -- taco, tostada, flauta -- and what each of thesehas in common is that it begins with that marvelous Mexican creation, the tortilla.

The tostada is the tortilla fried, then topped. Here we use a unique crab salad -- typical of one you might have in Veracruz. Serve these as a light summer lunch.

Vegetable oil for frying, plus additional 1/4 cup
8 corn tortillas
1 cup slivered white onions
2 teaspoons minced garlic
3/4 cup chopped ripe tomatoes
1/2 cup chopped green, unripe tomatoes
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup chopped chiles jalapeños en escabeche, plus 1/3 cup juice
1 pound jumbo lump crabmeat, picked over for bits of cartilage & shell
Salt to taste
Pickled Onions (p. 24) for garnish

Heat 1/2 inch of vegetable oil in a skillet over medium-high heat to 375°F. Fry each tortilla for about 2 minutes, or until the bubbling stops and tortilla is crisp and golden. Transfer to paper towels to drain.

Heat the remaining 1/4 cup oil in a skillet over medium-high heat and sauté the onions and garlic for about 3 minutes, or until softened.

In a large bowl combine the tomatoes, cilantro, parsley, chiles, juice, and crab. Add the onion mixture, Salt, and combine well. Let the mixture stand for 10 minutes.

Top tortillas and serve immediately garnished with pickled onions. Makes 8 tostadas.


Plátanos Fritos Con Miel Y Crema

Fried Plantains with Honey and Cream

The skin ofthe plantain, a type of banana indigenous to the Caribbean Islands and Mexico, turns pitch black in color when ripe -- a disarming development if you are accustomed to all that is lost with an overripe regular banana. However, when truly black on the outside, the plantain is ready within, sweet in flavor, but still relatively firm in texture and thus good for cooking. This sweet dessert, typical of the Yucatán, is best prepared in a nonstick skillet, as plantains tend to stick and can burn easily.

1/2 cup unsalted butter
6 medium plantains, ripened until the skins are blackened, but still firm to the touch
1/3 cup honey for drizzling
1/2cup heavy cream, lightly whipped to 1 cup, as an accompaniment

Melt butter in a saucepan over mediumhigh heat, skimming off scum. Remove from heat and pour clarified butter into a bowl and discard residue left in the pan. Makes 1/3 cup clarified butter.

Peel the plantains and slice them on the diagonal 1/2 inch thick. Heat I scant tablespoon clarified butter in a nonstick skillet over medium heat and brown plantains in batches for about 1 to 1/2 minutes per side, or until golden brown. Add butter as needed. Transfer to paper towels to drain.

Divide plantains among dessert plates, drizzle about I tablespoon honey over each serving, and serve immediately with whipped cream. Serves 6.

The Best of Mexico. Copyright © by Evie Righter. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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  • Anonymous

    Posted December 15, 2003

    Great, easy recipes!

    I love this little cookbook! Great, easy recipes, great photos also. All my freinds wanted to borrow it so I bought several for gifts. Really good variety of recipes; main dishes, soups, desserts...

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