Culinary Mexico: Authentic Recipes and Traditions

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 ...

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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.

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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.

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Product Details

  • ISBN-13: 9781423609605
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 8/1/2011
  • Pages: 216
  • Sales rank: 969,043
  • Product dimensions: 8.40 (w) x 9.90 (h) x 0.80 (d)

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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Read an Excerpt

Queso Fundido WARM CHEESE DIP

LITERALLY MEANING “MELTED CHEESE,” Queso Fundido is a widely available appetizer at many restaurants in Mexico as well as in the United States. Many variations use different cheese selections, assorted flavorings, and additions. This version is my own, based on the many I have tasted around Mexico. When you get the hang of this recipe, you can experiment to make your own creations. Queso Fundido goes well with Guacamole (see page 69) and your favorite salsa.

1/2 pound longaniza or chorizo

1/2 pound mushrooms (white button, crimini, shiitake), sliced

Oil for sautéeing

Generous dash of salt

4 leaves fresh epazote, roughly chopped (or 1 to 2 tablespoons Mexican oregano, toasted)

1 or 2 thinly sliced chipotle chiles en adobo (or 1 ancho or guajillo chile, stemmed, seeded, toasted, and cut into thin strips, see page 25)

1 pound cheese (Mennonite, asadero, quesadilla, fontina, or Monterey Jack), shredded

1/2 white onion, cut into long slivers

1. Lightly sauté the longaniza or chorizo in a little oil until cooked through and fat is fully rendered. (If using longaniza or chorizo in a casing, first remove the skin, and then cut into 1/2-inch pieces.) Drain in a strainer and reserve the fat.

2. Sauté the mushrooms on medium-high in the chorizo fat until nicely browned (if the chorizo is lean, you may need a little extra oil for the mushrooms). Add the chorizo, salt, epazote or oregano, and chiles and heat through, mixing well.

3. In a lightly oiled, oven-proof gratin dish, casserole, cast-iron skillet, or other pan (small for individual servings or large for family style), spread half of the cheese, then add an even layer of the mushroom mixture. Top with the remaining cheese, then the onion slivers.

4. Place under a broiler on high or in a 475-degree F oven until the cheese is bubbly and beginning to brown a little.

5. Serve immediately with warm flour tortillas cut in wedges.

MAKES 6 TO 8 SERVINGS AS AN APPETIZER

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Table of Contents

Acknowledgments / 11

Introduction / 13

Techniques and Ingredients / 16

La Frontera, The Northern Frontier / 30

Machaca Norteña Northern-Style Shredded Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Cabrito Asado Nuevo León Nuevo León–Style Roasted Young Goat . . . . . . . . . . . .37

Durango-Style White Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

Empanadas de Harina Flour Pastry Turnovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Caldo de Tomate con Albondigas de Pescado Tomato Broth with Fish Meatballs . . .43

Jocoque Mexican-Style Sour Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45

Tacos de Pescado Baja-Style Fish Tacos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47

Caldo de Habas con Nopales Fava Bean Soup with Cactus . . . . . . . . . . . . . . . . . . . .49

Churros . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

Chiles Jalapeños en Escabeche Pickled Jalapeño Chiles . . . . . . . . . . . . . . . . . . . . . . .51

Caldillo Norteño Durango-Style Beef Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

Frijoles Charros Cowboy-Style Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53

La Costa Oro, The Pacific Coast / 54

Al Pastor Pork Cooked with Pineapples and Chiles . . . . . . . . . . . . . . . . . . . . . . . . . . . .56

Ceviche Citrus-Marinated Fresh Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59

Sopa del Pan Bread Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61

Tepache Fermented Pineapple Beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63

Pollo a las Brasas (Asados) Charcoal-Grilled Chicken on a Stick . . . . . . . . . . . . . . . . . .65

Tamales de Camarón Nayarit Nayarit-Style Shrimp Tamales . . . . . . . . . . . . . . . . . . . . .66

Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69

Vinagre de Piña Pineapple Vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71

Sopa de Flor de Calabaza Squash Blossom and Sweet Corn Soup . . . . . . . . . . . . . . . . . .72

Camarones en el Mojo de Ajo Garlic Shrimp with Chiles . . . . . . . . . . . . . . . . . . . . . . . .73

El Istmo, The Isthmus of Tehuantepec / 74

Bocadillos Potato Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77

Robalo Relleno de Camarón y Jaiba Whitefish Stuffed with Shrimp and Crab . . . . . . . .78

Manchamanteles Fruity Red Mole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80

Huachinango Veracruzano Veracruz-Style Red Snapper . . . . . . . . . . . . . . . . . . . . . . . . .83

Tamales de Anís Sweet Anise-Seed Tamales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85

Tapiste Veracruz-Style Chicken Steamed in Banana Leaves with Green Herb Sauce . . . . .86

Cóctel de Camarón con Chipotle y Aguacate Shrimp Cocktail with Avocado and Chipotle Chiles . .. .90

Pollo en Escabeche Oriental Eastern-Style Soused Chicken . . . . . . . . . . . . . . . . . . . . . . .92

Manilla Veracruz-Style Minced Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95

Chilpachole de Jaiba Crab and Epazote Stew with Chipotle and Tomato . . . . . . . . . . .96

Pescado Ajillo Fish Fillet with Chiles and Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .99

Helado de Coco Coconut Ice Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .101

Salsa de Cacahuate Peanut and Chipotle-Chile Salsa . . . . . . . . . . . . . . . . . . . . . . . . .102

Arroz Verde Green Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103

Pierna de Cerdo Adobada Chile-Spiced Roast Pork Leg . . . . . . . . . . . . . . . . . . . . . . .105

Pay de Queso con Piña Cheese Pie with Pineapples . . . . . . . . . . . . . . . . . . . . . . . . . .107

Cecina Enchilada Chile-Marinated Pork in Thin Sheets . . . . . . . . . . . . . . . . . . . . . . .108

Pasta de Chile Seco Xiqueño Veracruz-Style Chipotle Chile Seasoning Paste . . . . . . .110

Camarones Enchipotlados Shrimp in Hot and Smoky Chipotle Sauce . . . . . . . . . . . .113

La Encrucijada, The Central Crossroads / 114

Chiles en Nogada (Puebla) Chile Rellenos in Walnut Sauce with Pork-Picadillo Filling . .. .116

Mixiotes Seasoned Meats Steamed in Maguey Wrappers . . . . . . . . . . . . . . . . . . . . . .119

Tortillas de Maiz Corn Tortillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121

Pepeto México Pork Stew from the State of Mexico . . . . . . . . . . . . . . . . . . . . . . . . . .125

Salpicón de Res Shredded Beef Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .127

Frijoles de Olla Slow-Cooked Black Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128

Mole Poblano de Convento Convent-Style Puebla Mole . . . . . . . . . . . . . . . . . . . . . . .130

Arroz a la Poblana (blanco) Puebla-Style White Rice . . . . . . . . . . . . . . . . . . . . . . . . .133

Xolostle Chicken in a Red Chile Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .135

Crema de Cacahuate y Chipotle Peanut and Chipotle Cream Soup . . . . . . . . . . . . . .137

Caldo de Pollo Chicken Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .138

Caldo de Res Beef Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .140

Caldo de Pescado Fish Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .141

Salsa Fresca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .143

Salsa Verde Green Taqueria-Style Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .145

El Centro Colonial, The Colonial Plains and Highlands / 146

Uchepos Michoacán-Style Sweet Corn Tamales . . . . . . . . . . . . . . . . . . . . . . . . . . . .148

Tamales de Muerto Querétaro Blue Corn Tamales with Pork . . . . . . . . . . . . . . . . .149

Churipo Country-Style Pork, Beef, and Chicken Stew . . . . . . . . . . . . . . . . . . . . . . .151

Sopa de Tomate con Fideos Tomato Soup with Vermicelli . . . . . . . . . . . . . . . . . . . .153

Quesadillas de Maiz con Garbanzos Frescos o Flor de Calabaza

Corn Turnovers with Fresh Garbanzo or Squash-Blossom Filling . . . . . . . . . . . .155

Pozole Estilo de Michoacán Hominy and Pork Stew . . . . . . . . . . . . . . . . . . . . . . . .158

Lomo de Cerdo Negro a la Querétaro Pork Loin with Black Prune Sauce . . . . . . . .159

Pescado Patzcuaro Soused Whitefish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .161

Elotes Asados Grilled Corn on the Cob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .162

Cajeta de Celaya Caramel Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .165

Carnitas Braised, Fried, and Shredded Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .166

Barbacoa Marinated, Slow-Cooked Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .169

La Tierra Maya, The Yucatán Peninsula / 172

Papadzules Yucatán “Enchiladas” with Two Sauces . . . . . . . . . . . . . . . . . . . . . . . . .175

Sopa de Lima Lime Soup with Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .177

Queso Relleno Baked Gouda Cheese Stuffed with Spiced Meat . . . . . . . . . . . . . . . .179

Tikin-Xic Mayan-Style Grilled Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .183

Carne Asada Yucateca Grilled Pork Steak with Achiote and Chiles . . . . . . . . . . . . .185

Brazo de la Reina Queen’s Arm Tamale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .187

Frijoles Colados Yucateco Yucatán-Style Sieved Black Beans . . . . . . . . . . . . . . . . . .189

Ensalada de Chiles Xicatiques Rellenos Salad with Pork-Stuffed Yellow Chiles . . . .191

Tamalitos Chayas Little Tamales with Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . .192

Tres Recados Yucatecos The Three Basic Yucatán Seasoning Pastes . . . . . . . . . .196

Recado Colorado Red Seasoning Paste . . . . . . . . . . . . . . . . . . . . . . . . . . . . .197

Recado Negro Black Seasoning Paste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .198

Recado de Bistec Beefsteak Seasoning Paste . . . . . . . . . . . . . . . . . . . . . . . . . .199

Cebollas Moradas en Escabeche Pickled Red Onions . . . . . . . . . . . . . . . . . . . . .201

Cochinita Pibil Pit-Roasted Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .202

Panuchos Quintana Roo Bean-Filled Corn Tortillas Topped with Chicken or Turkey and Garnishes .. . .204

Chile Poblano Rajas Pickled Fire-Roasted Poblano Chiles . . . . . . . . . . . . . . . . . .206

Chile Poblano Rajas Warm Fire-Roasted Poblano Chiles . . . . . . . . . . . . . . . . . .207

Sources / 208

Index / 210

Culinary Adventure Tours / 216

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  • Anonymous

    Posted August 24, 2005

    A Truly Definitive Work on Mexican Cuisine

    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.

    3 out of 3 people found this review helpful.

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