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• by:
• Hoyer, Daniel

Culinary Mexico covers general cooking techniques, ingredients, and cuisines from regions, including the Northern Frontier (Empanadas de Harina, Tacos de Pescado Baja), the Pacific Coast (Ceviche, Mojo de Ajo), the Isthmus of Tehuantepec (Pollo en Escabeche, Puerco en Mole Verde), the Central Crossroads (Chiles en Nogada, Carne Asada Tampiqueno), the Colonial Plains and Highlands (Pico de Gallo, Quesadillas de Maiz con Garbanzos Frescos, Barbacoa), and the Yucatan Peninsula (Carne Asada a la Yucateca, Frijoles Colados Yucateco). There is also a section with complete menus, eliminating the guesswork of pairing these foods, as well as a source section, bibliography, and glossary.