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.

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:
1,163,225
Product dimensions:
8.40(w) x 9.90(h) x 0.80(d)
Age Range:
16 Years

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

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