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How to Cook dishes from Mexico


Mexico Mexican cuisine combines the traditional indigenous ingredients of native American cuisine with ingredients imported from Europe:
  • Corn, beans and chillies are the most well-known Mexican ingredients, and all have been part of the Mexican diet for thousands of years.

  • Mexico was ruled by Spain for three hundred years - so the cuisine also features many Spanish influences, which include the introduction of sugar, cheese and livestock to the Mexican diet.
Additionally, fruits and vegetables also form an important part of the Mexican diet - these include tomatoes, squash, sweet potatoes, coconut, pineapple, papya, avocado and prickly pear cactus.

Some popular and well-known Mexican dishes include:
  • Chili con carne - A spicy stew (usually beef or pork) with chili peppers.

  • Guacamole - A dip/relish created using avocado, the recipe for which dates back to pre-Columbian times. As well as avocado, ingredients usually include tomatoes and salt, and sometimes lime juice, onions, and spices.

    Guacamole

  • Tortilla - A flat unleavened bread made from ground maize (corn) or wheat flour.

    Tortilla

  • Burrito (also known as "taco de harina") - A tortilla filled with meat, such as beef, pork or chicken. Traditionally, meat is the only filling and the tortilla is rolled thin, however in the United States, it has become the norm to add other ingredients such as rice, beans, tomatoes, salsa, guacamole, cheese or sour cream.

  • Enchilada - A maize (corn) tortilla dipped in oil or lard and then enchilada sauce. The tortilla is then filled, rolled, placed in a casserole dish and layered with sauce or other ingredients, and finally baked.

    Enchiladas with rice and beans

  • Nachos - This is a snackfood made by covering tortilla chips (crispy fried wedges made from corn tortillas), and covering them melted cheese or other toppings such as jalapeño peppers, onions, salsa, guacamole, beef or chili con carne.
Nachos
On this page, you will find a selection of Mexican cookbooks.


   

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Collection of Classic and Traditional Recipes from Mexico!


Mexican Cookbooks

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Vegetarian Mexican Cookbook: Easy, Quick & Delicious Vegetarian Mexican Recipes

By Lisa Patricia James

Released: 2012-01-24
Kindle Edition

Vegetarian Mexican Cookbook: Easy, Quick & Delicious Vegetarian Mexican Recipes
 
Product Description:
When the weather gets cold...

Spice up your day with tasty Mexican recipes!

Hi,

My name is Lisa Patricia James, I'm a best selling author from California, and this is my collection of some of the BEST vegetarian Mexican recipes on the planet!

Here are just a FEW of the recipes I've added to this collection:

- Savory Corn Cakes with Chipotle Cream
- Poblano Chilis Stuffed with Cheese
- Enchiladas with Mole Sauce
- Roasted Vegetable Soup
- Mexican Rice
- Black Bean Quinoa
- Huevos con Chilis Verdes (Eggs with Green Chilis)
- Chichimangas
- Tostadas
- Vegetable Fajitas
- Agua Fresca
- Mexican Chocolate Cake

And SO MANY more! You are just seconds away from making some of the best Mexican food you've ever had! I hope you enjoy these tasty recipes as much as my family and I do.

Scroll up and click "Buy Now" to enjoy them!

My Favorite Mexican Cookbook

By Pamela Harris

Pamela Cole Harris
Released: 2012-01-05
Kindle Edition

My Favorite Mexican Cookbook
 
Product Description:
One of the things I loved about living in New Mexico was the variety of Northern Mexican, Southwestern, Mexican, Tex-Mex and New Mexican style dishes available there. Since I was brought up in the Southwest, this is home-style cooking for me! I have put together some of my favorite recipes in this cookbook. Enjoy them, but may I suggest that you hide the scales temporarily? This is NOT a diet book! You can be vigilant tomorrow!

Enjoy all of my favorite cookbooks:
My Favorite Oriental Cookbook - http://www.amazon.com/dp/B006U9JBY6
My Favorite Mexican Cookbook - http://www.amazon.com/dp/B006U9JHFO
My Favorite Italian Cookbook - http://www.amazon.com/dp/B006U9JBY6
My Favorite Breakfast Cookbook - http://www.amazon.com/dp/B006UN2MH0

Mexican Cuisine for American Cooks

By David W. Cowles

David W. Cowles
Released: 2011-12-13
Kindle Edition

Mexican Cuisine for American Cooks
 
Product Description:
MEXICAN CUISINE FOR AMERICAN COOKS teaches the secrets of preparing great-tasting Mexican-restaurant-style meals with the least amount of effort and expense.

Recipes for all the classics and favorites are in this cookbook—tacos, enchiladas, fajitas, chiles rellenos, burritos, tamales, and more. You’ll be so amazed to discover how inexpensively and easily you can make Mexican food at home (even in large quantities) that you’ll want to invite all your friends, family, and neighbors over for a fiesta!

But MEXICAN CUISINE FOR AMERICAN COOKS doesn’t stop there. You’ll learn how to make tantalizing Mexican gourmet appetizers, salsas, soups, stews, entrees, pastries, and desserts … and the best chili con carne you’ve ever tasted!

Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

By Rick Bayless

William Morrow Cookbooks
Released: 2007-04-03
Hardcover (384 pages)

Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
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Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking

By Roberto Santibanez

Wiley
Hardcover (272 pages)

Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking
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Amazing, authentic Mexican cooking for the home kitchen

Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.

An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared—from toasting tortillas to roasting tomatoes—and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more.

  • Features 128 recipes for authentic Mexican favorites—from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole
  • Includes a useful Sources section to help readers track down authentic Mexican ingredients
  • Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas

Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.

Sample Recipes

Simple Pumpkin Seed Sauce
Pipián Verde
(Click for recipe)
Lamb Adobo Enchiladas with Cooked Green Salsa
Enchiladas de Borrego Adobado con Salsa Verde Cocida
(Click for recipe)
Blue Cheese Guacamole
Guacamole Con Queso Azul
(Click for recipe)

Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")

By Rick Bayless

W. W. Norton
Hardcover (336 pages)

Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")
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At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine’s Year’s 25 Best Cookbooks as part of its annual Best of the Best cookbook.

In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls. As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals—no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out.

Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor

By Marcela Valladolid

Clarkson Potter
Released: 2011-09-27
Hardcover (224 pages)

Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor
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Why wait until Tuesday night to have tacos—and why would you ever use a processed kit—when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy?
 
On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show.
 
A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection.
 
With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home.
 
 
Chipotle-Garbanzo Dip
makes 3/4 cup
 
1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving
2 teaspoons sesame seed paste (tahini)
1/3 cup olive oil, plus more for serving
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Tortilla chips
 
Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse.

With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper.

Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.

Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas

By Fany Gerson

Ten Speed Press
Released: 2011-06-07
Hardcover (128 pages)

Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
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From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico’s traditional—and some not-so-traditional—frozen treats.
 
Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas—the delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers.
 
Whether you’re drawn to a simple burst of fresh fruit—as in the Coconut, Watermelon, or Cantaloupe pops—or prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed to help you beat the heat.

Aprovecho: A Mexican-American Border Cookbook (Hippocrene Cookbook Library)

By Teresa Cordero-Cordell

Hippocrene Books
Released: 2004-05-31
Kindle Edition (395 pages)

Aprovecho: A Mexican-American Border Cookbook (Hippocrene Cookbook Library)
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Product Description:
A celebration of the food and culture found along the Mexican border. It offers more than 250 recipes that vary from appetisers and beverages to main dishes and desserts, combining a tantalising array of ingredients available on both sides of the border. easy-to-follow directions will help cooks create either a special dish or an entire fiesta in no time. The book is also filled with fun facts and legends: from the of La Llorona and the Chpacabra to how the margarita was invented, readers will entertained and enlightened about border life. Special sections range in interest from explaining how tequila is made and how to prepare tamales from scratch to a guide to Mexican beer and to make a pinata for a birthday or holiday party.

Delicioso Guacamoles & Quesos (The Mexican Fiesta Cookbooklets)

By Rachele Vazquez

Released: 2012-01-10
Kindle Edition

Delicioso Guacamoles & Quesos (The Mexican Fiesta Cookbooklets)
 
Product Description:
Mexican cuisine is so fun to make, eat, and entertain with! This cookbooklet takes you inside only the most delicioso recipes for guacamoles and quesos. The recipes are unique so there is sure to be many things new to you.

From guacamole mousse to full artichokes boiled and filled with queso there is something to amaze everyone.

We will even talk about a variety of authentic mexican cheeses way beyond using simple "velveeta" in your queso dishes.

Scroll up and click to download and get your fiesta started.

 
 


 
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