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1.Aguachile
2.Albondigas(MexicanMeatballSoup)
3.Alegrías
4.ArrozconLeche
5.ArrozRojo
6.Atole
7.Birria
8.Bolillo
9.Buñuelos
10.CalabacitasalaMexicana
11.CaldodeRes(MexicanBeefSoup)
12.Cemita
13.CerdoconVerdolagas(PorkwithPurslane)
14.ChicharrónenSalsaVerde
15.ChickenTamales
16.ChilesenNogada
17.ChilesToreados
18.
19.Cocada(CoconutCandy)
20.CochinitaPibil
21.Concha
22.Cuernito
23.Elote(MexicanStreetCorn)
24.Enchiladas
25.Encurtido
26.EnsaladadeBetabel(MexicanBeetSalad)
27.EnsaladadeJícamayNaranja (JicamaandOrangeSalad)
28.EnsaladadeNochebuena(ChristmasEveSalad)
29.EnsaladadeNopales(CactusSalad)
30.EnsaladadePapas(MexicanPotatoSalad)
31.EnsaladaMexicanaconFrijoles
32.Esquites(MexicanStreetCornSalad)
33.Flan
34.FrijolesCharros
35.Gorditas
36.Guacamole
37.Horchata
38.HuachinangoalaVeracruzana
39.Huauzontles
40.HuevosRancheros
41.Jamoncillos
42.Mantecada
43.Menudo
44.OjodeBuey
45.Pambazos
46.PandeMuerto
47.PanDulce
48.PancitadeRes
49.Panuchos
50.PasteldeChocolateyNueces
51.PasteldeTresLeches
52.PicodeGallo
53.PolloenMole
54.Polvorones
55.PosoleBlanco
56.Quesadillas
57.Romeritos
58.RopaVieja
59.RoscadeReyes
60.SautéedCornandPoblanos
61.ShrimpCeviche
62.SopadeCalabaza(PumpkinSoup)
63.SopadeChayote
64.SopadeFideo
65.SopadeHabas
66.SopadeHongos
67.SopadeLima
68.SopadeTortilla
69.Sopaipilla
70.Sopes
71.TacosalPastor
72.Tinga(CarnealaTomatina)
73.TortillasdeHarina(FlourTortillas)
Welcome!Thiscookbookoffersadetailedandresearch-basedexplorationofMexicancuisine,compiledfrom over30yearsofculinarydocumentationandculturalstudy.Drawnfromourextensivereferencedatabase, cooks,marketvendors,andprofessionalchefs.Itisdesignednotasapersonalnarrativebutasaresourcethat layeredculinarytraditions.
Mexicancuisineistheproductofcenturiesofconvergenceandcontinuity.DeeplyrootedinIndigenousfood fromSpanishcolonialism,Africandiasporacommunities,andsubsequentwavesofimmigration.Regionalvariheritage.FromthemolesofOaxacatotheseafoodoftheYucatánandthestreetfoodsofMexicoCity,the
Thisvolumefollowstheestablishedformatofourdatabase,presentingeachrecipewithinitshistorical,realsoceremonialuse,seasonalrelevance,andsocialcontext.Dishessuchastamales,pozole,chilesennogada, andtlayudasareexploredfortheirculturalsymbolismaswellastheirculinarystructure.
Aswithallbooksinthisseries,thetoneisinformativeratherthananecdotal.Mexicancuisineisnotonlya livingtraditionbutarecognizedculturalheritage,designatedbyUNESCOforitshistoricalcontinuityand community-basedpractices.Thiscookbookservesasarecordandaguide,offeringreadersaclear,structured pathwaytounderstandingMexicanfoodasanevolvingsystemofmeaning,sustenance,andidentity.
Inthepantheonofglobalcuisines,Mexicanfoodissynonymouswithtacos,quesadillas,andenchiladas,but Mexicoisalargecountrywithanincrediblydiverseset ofregionalcuisines.Itsculinaryhistoryandtraditions tobehonoredforitscuisinebyUNESCO,anditwas CulturalHeritageofHumanityin2010.
Mexicancuisinefollowsaroughdivisionbetweenthenorthandeverythingelse.Thishastodowiththerespectivetopographiesandclimatesofthenorthandsouth.Thesemiaridnorthispoorlysuitedtoagriculture,but theSpanishdiscoveredthatOldWorldcropssuchaswheatandlivestockincludingcattlethrivedthere.Inthe fertilecenterandsouth,whichhadlongbeenfarmedbyancientcivilizationssuchastheAztecandtheMaya, localdietscenteredoncorn,beans,squash,seafood,game,andchilepeppers.
Accordingly,wheat,beef,anddairydominatedinthefoodofthenorth,whilecentralandsouthernMexican cuisineisbasedoncorn,beans,andsquash—thetrioofindigenousstaples.Otherimportantindigenousingredientsincludetomatoes,tomatillos,chilepeppers,zucchini,andavocados,aswellascacaoandvanilla. SpanishcolonizersintroducedOldWorldingredientstoMexico,includingporkandchicken,aswellaswheat andrice,alongwithvariousspicesimportedfrombothEuropeandtheFarEast.TheAfricanslavetradeintroducedbothCaribbeanandAfricancookingstylesandingredients.Duringthe19thcentury,Mexicoexperienced awaveofimmigrationfromLebanon,Germany,France,China,andItaly,withnewimmigrantscontributing theirculinarytraditionstothenationalmeltingpot.
subtleandmild,avarietyofcultivarsisusedtoenhanceeverythingfromsavorydishestobeveragesandeven desserts.
Mexicohasperhapsthestrongeststreet-food cultureinLatinAmerica.Localstreetfood vendorsareusuallyagoodplacetosampletraditionalrecipessuchastamales,tacos,quesadillas,andempanadas,oftenpreparedwitha
Enchiladas–Anenchiladaisatortilla,usuallycorn, dippedinafreshordriedpepper-basedsauceandthroughoutMexico.
HuevosRancheros–Thissubstantialbreakfastdishis composedofeggs,salsa,andcorntortillas.
PolloenMole–Thisdishischickenstewedinarich sauce.Therearemanyregionalvariationsonpolloen mole,butthebest-knownismolepoblano.Molepoblanosaucestartswithapastemadefromchocolate orcocoa,spices,raisins,nuts,andseeds.Thepaste isdilutedwithchickenbrothandchickenpiecesare poachedinthesauceuntiltender.
ArrozRojo–RicehasbecomeastaplefoodinMexico andisalmostubiquitousasasidedish.Plainsteamed riceiscommon,butitisoftencookedwithonion, tomato,porkcracklings,andspicesforamorerobust dishcalledarrozrojo,or“redrice.”
FrijolesCharros–Beansremainaverycommonside dishinMexico,andtherearemanywaysofpreparing them.Frijolesmaybeservedwholeormashedandare usuallyseasonedwithonionandonlylightlyspiced,so
MashedFrijolesCharros
SautéedCornandPoblanos–Thiscommonsidedish includesgrilledorpan-friedcornandpoblanochiles, aswellasonions,garlic,andlimejuice.
TortillasdeHarinaeveryMexicanmeal.TortillasaremostoftencornMexicowherecorndoesnotgrowwell.Thedoughfor corntortillasismadeofcornmealandwater.Flour tortillasusuallyhavesomelardorshorteningadded. Tortillasarecookedonagrillandusuallyeatenhot.
SeatingmaybeassignedatdinnerpartiesinMexico,and guestsshouldwaittobetoldwheretositbeforeclaiming aseatatthetable.Thehostwilltypicallysitatthehead ofthetable,orifacoupleishostingameal,theywillsit acrossfromoneanother.Theguestofhonorsitstothe rightofthehost.Thestartofthemealistypicallymarked bydeclaring“Buenprovecho”(“Enjoythemeal”),butit isimpolitetostartbeforethehostbeginseating.
Mexicansholdtheknifeintherighthandandtheforkin thelefthand,andkeeptheirhandsvisiblethroughout themeal.Communaldishesmaybepassedaroundthe table,alwaystotheleft.Somefoods,suchastacos,are alwayseatenbyhand,anditisconsideredsnobbytouse silverwaretoeatthesefoods.Dinersshouldleavealittle foodontheirplates,tosignalthatthemealwassatisfyontherightsideoftheplate.Lengthyconversationis expectedaftermeals,andinordertogivedinerstimeto sitandtalk,waiterswilltypicallynotbringthebilluntil itisrequested.
MealsareasocialeventinMexico,and eatingcomessecondarytosocializing. Mealtimesareoftenseverelydelayed fromthestatedtime.Dinersshouldnot beanxioustoeat,becauseanyattempt toexpeditethearrivaloffoodisseenas anattempttoescapecurrentcompany. Ataminimum,guestsshouldplantoarrive30minuteslaterthandinnerplans aremade;anyearlierwouldbeconsideredinappropriate.Gettingatableat arestaurantcantake30minutes,and onceseated,drinksandconversationcan takeanother30minutesbeforethewaitertakesfoodorders.Wheninvitedtoa forthehost.Guestsmayintroducethemselvesatlargegatherings,butinsmall settings,thehostwilllikelyhandleintroductions.OnlymengivetoastsinMexico.
GORDITAS
Gorditasarethickcorntortillasthataresplitopen cheese,orstewedmeats.Variationsinclude:
•GorditasdeChicharrón:Filledwithporkcracklings.
•GorditasdeFrijoles:Filledwithrefriedbeans.
Gorditashaverootsinpre-Columbiantimes,withindigenouspeopleusingmasatomakevariousstuffed andcookeddoughs.Today,gorditasareafavoriteture.Theyareparticularlypopularincentraland northernMexico.
TLACOYOS
Tlacoyosareoval-shapedmasacakes,usuallymade suchasbeans,cheese,orchicharrón(porkcracklings) andthencookedonacomal.Tlacoyoscanbetopped
withingredientssuchasnopales(pricklypearcactus), salsa,cheese,andonions.
Tlacoyoshavepre-HispanicoriginsandwereacommonfoodamongindigenouspeoplesofcentralMexico.Theyarestillwidelyenjoyedtoday,especially incentralMexico,andarecommonlyfoundatstreet foodstallsandmarkets.
EMPANADAS
cludemeatssuchasbeef,chicken,orpork,aswell ascheeseandvegetablessuchasonionsandpeppers.
usesugarinthedough.Typicalvariationsinclude:
•EmpanadasdeCarne:Filledwithmeat,onions, andspices.
•EmpanadasdeQueso:Filledwithcheese.
•EmpanadasdeDulce:Filledwithfruitssuchasapples,pineapples,orpumpkin.
EmpanadashaveoriginsinSpainandPortugaland wereintroducedtoLatinAmericaduringthecolonizationperiod.TheyhavesincebecomeastapleinMexicoandotherLatinAmericancountrieswheretheyare acommonstreetfoodandsnack.
Dulcedeleche(meaning“sweet[made]ofmilk”)is athick,creamycaramelsaucethatisapopularMexicandesserttopping.Itcanbemadeeasilyathome bysubmergingacanofsweetenedcondensedmilkin boilingwaterandsimmeringitfortwotothreehours.
Mexicoisknownforitsculinaryuseofthenopalcactus,alsoknownaspricklypear.Nopalisaversatileingredientusedinsalads,tacos,stews,andevenjuices.
Mexicancultureissosteepedinitsuniquefoodhistory thattheMayaoriginmythteachesthatthegodscreatedhumansfrommasa,atypeofcorndough.They fashionedfourwomenandfourmenoutofmasa,and fromtheunionofthesefourcouplesthelineageof theMayapeopledescended.
ingtoitspopularityinMexicancuisine.
Moderncookingaroundtheglobeowesagreatdebttosentialtoeverydaycooking—amongthemtomatoes, avocados,chilepeppers,corn,andchocolate—all originatedinMexico.Exceptingcorn,thenamesof thesefoodsarebasedonwordsfromtheindigenous NahuatllanguagespokenbytheAztecs.
CoffeewasintroducedtoMexicointhelate18th centurybySpanishcolonialists,withearlycultivationbeginninginVeracruz.Bythe19thcentury, coffeeplantationshadexpandedtothesouthern statesofChiapas,Oaxaca,andPuebla,regions thatremainmajorproducerstoday.Coffeebecameakeyexportcropandsourceofincomefor indigenousandruralcommunities.Overtime,domesticconsumptionalsogrew—especiallythrough cafédeolla,atraditionalspicedcoffee.Inrecent decades,Mexicohasdevelopedastronginternal coffeeculturealongsideagloballyrespectedspecialtycoffeescene.
MexicoprimarilycultivatesCoffeaarabica,particularlyinhigh-altituderegionswithvolcanicsoilandatemperateclimate.Chiapasisthelargestcoffee-producingstate,followedbyVeracruz,Oaxaca,andPuebla.Coffeebeansaregrownbybothlargeestatesandsmallholderfarmers,manyofwhomaremembersofindigenous appreciationforhigh-qualitybeansisrising.
Oneofthemosticonicpreparationsiscafédeolla,arusticbrewmadewithcinnamon,piloncillo canesugar),andsometimescloves,traditionallycookedinaclaypot.Espresso-baseddrinkssuchaslattes, cappuccinos,andcortadosarewidelypopularinurbancafés,andpour-overandcoldbrewarealsogaining tractioninspecialtyshops.Instantcoffeeremainscommoninmanyhouseholdsforconvenience.
Coffeeistypicallyconsumedatbreakfastorin theafternoon,oftenwithbread,pastries,or tamales.Cafédeollaisespeciallypopularin ruralareas,traditionaleateries,andduringfestivalsorcoldmonths.InMexicoCity,Guadalajara,andOaxaca,specialtycafésarecentralto youthandprofessionalculture,offeringlocally roastedsingle-origincoffees.Coffeeisbotha comfortandasocialritual—servedtoguests, enjoyedduringfamilygatherings,orsipped leisurelyinplazasandcafés.
PrepTime:15minutesCookTime:15minutesTotalTime:30minutes
RecipeServings:6DietaryConsiderations:GlutenFree,DairyFree
green,andwhite.Thisdish,forexample,canbemadewithsalsaverde(greensalsa)orsalsaroja(redsalsa). Chicharrón,porkrind,isusedinmanyLatinAmericancuisines.ButMexicostandsoutforbeingoneofthe evenasnackboughtatstreetstands.
PrepTime:10minutesCookTime:25minutesTotalTime:35minutes RecipeServings:4-6DietaryConsiderations:Kosher,Halal
isaclassicMexicannoodlesoupmadewithtoastedvermicellinoodlessimmeredinarichtoma-pareanddeeplysatisfying, ingredientsintoacherisheddish.
