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Culinary Mexico: Authentic Recipes and Traditions
     

Culinary Mexico: Authentic Recipes and Traditions

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by Daniel Hoyer
 

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Join author and chef Daniel Hoyer through the varied geography, culture, history, and cuisine of Mexico. Mexico’s rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques. Includes cuisines from the

Overview

Join author and chef Daniel Hoyer through the varied geography, culture, history, and cuisine of Mexico. Mexico’s rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques. Includes cuisines from the Northern Frontier, the Pacific Coast, the Isthmus of Tehuantepec, the Central Crossroads, the Colonial Plains and Highlands, and the Yucatán Peninsula.

Daniel Hoyer did a stint as a sous chef for Mark Miller’s Coyote Cafe, which inspired his interest in Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking as well as the history and culture of that colorful country. He is the author of Mayan Cuisine, Culinary Vietnam, Fiesta on the Grill, and Tamales. He lives in Santa Fe. Authentic recipes from the Northern Coast to the Yucatán Peninsula

Editorial Reviews

Serge the Conciegre

After my Interview with Richard Hetzler of Mitsitam Cafe, I thought I ought to take a closer look at foods from south of the border.

A look at Culinary Mexico (Gibbs Smith, 2005) by Daniel Hoyer convinced me it would be a good place to start. The book introduces us to cuisines from 6 Mexican regions from Northern Frontier to Yucatan Peninsula.

— Serge Lescouarnec

Serge the Conciegre - Serge Lescouarnec

After my Interview with Richard Hetzler of Mitsitam Cafe, I thought I ought to take a closer look at foods from south of the border.

A look at Culinary Mexico (Gibbs Smith, 2005) by Daniel Hoyer convinced me it would be a good place to start. The book introduces us to cuisines from 6 Mexican regions from Northern Frontier to Yucatan Peninsula.

Product Details

ISBN-13:
9781423609605
Publisher:
Smith, Gibbs Publisher
Publication date:
08/01/2011
Pages:
216
Sales rank:
894,989
Product dimensions:
8.40(w) x 9.90(h) x 0.80(d)
Age Range:
16 Years

Read an Excerpt

Machaca Norteña

Shredded Beef Northern Style

This beef preparation is the basis of many dishes in Chihuahua and the rest of Mexico, including burritos, empanadas, soups, Machaca con Huevo, Ropa Vieja, Salpicon de Res, and so on. I have learned many variations from my amigos Chihuahuenses who live and work in restaurants around New Mexico. Often the beef is first boiled before shredding; however, I prefer roasting it to concentrate the flavors and deepen the color.

Makes 6 to 8 main course servings or 12 appetizers

For Roast

1 chuck roast, approximately 3-1/2 to 4-1/2 pounds

Salt and pepper to taste

1 tablespoon Mexican oregano, toasted (optional)

1 to 2 tablespoons New Mexican, chipotle, or ancho chile powder, lightly toasted, or 4 to

5 fresh jalapeno chiles, sliced in half lengthwise (optional)

2 carrots, peeled and thickly sliced

1 onion, sliced

6 cloves garlic, peeled

6 bay leaves, toasted

4 to 6 sprigs fresh thyme (optional)

2 cups water

1. Season the roast with salt and pepper and oregano or chile powder (if using).

2. In a preheated heavy skillet, put a little oil then sear the meat well on all sides.

3. Place the meat in a roasting pan and distribute the vegetables and herbs under and on top of the roast.

4. Add the water to the pan, cover tightly and place in a 350-degree-F oven.

5. Roast 2 to 2-1/2 hours until very tender. Check the meat halfway through the process, turn it over, and redistribute the seasonings and vegetables. Reserve the pan drippings.

6. Cool the roast and shred with a fork or by hand.

For Finishing

2 tablespoons vegetable oil or lard

1/2 onion, sliced in thin strips

3 to 4 roma tomatoes, quartered, seeded, and sliced in 1/4 inch strips

Pan drippings from the roast or Caldo de Bistec as needed

Dash of mild vinegar or lime juice

Salt and pepper to taste

Meet the Author

Daniel Hoyer did a stint as a sous chef for Mark Miller’s Coyote Cafe, which inspired his interest in
Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking as well as the history and culture of that colorful country. He is the author of Mayan Cuisine, Culinary
Vietnam, Fiesta on the Grill, and Tamales. He lives in Santa Fe. Authentic recipes from the Northern Coast to the Yucatán Peninsula

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Culinary Mexico: Authentic Recipes and Traditions 4 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
When we're not cooking Cuban, we love to try other ethnic cuisines and Mexican food is no exception. However, we tend to shun the predominant Tex-Mex style in favor of REAL Mexican cuisine as enjoyed not in the tourist centers, but in the heartland of Mexico. We're adding Culinary Mexico to our small collection of Mexican recipe books. It joins books by Diana Kennedy and Rick Bayless as this author has created an excellent and definitive work on Mexican cuisine. Although we especially liked the recipes from the Yucatan, where many of the flavors echo those found in Cuban cuisine, we were even more impressed with Hoyer's sections on Mexico's Central Crossroads and Colonial Plains and Highlands where the cooking style is pure, simple, and uninfluenced by the tastes of American tourists on a beach vacation. If you want to explore a cuisine that is light years removed from the food dished out at the local Taco Bell, this is a great book with which to begin your journey. Highly recommended.
Anonymous More than 1 year ago