Contents
Introduction
1. Starters, Snacks and Light Meals
Guacamole
Ceviche (Lime-Marinated Seafood)
Queso Fundido
Sopes (Corn Masa Boats)
Gorditas (Corn Masa Pockets)
Quesadillas
Tostadas
Tamales
Taquería Tacos with Grilled and Griddled Fillings (Tacos al Carbón y Tacos a la Plancha)
Home-Style Tacos with Casserole Fillings (Tacos de Cazuela)
Enchiladas
Chilaquiles (Tortilla Casserole)
2. Soups, Stews and Sides
Mexican Chicken Soup
Tortilla Soup
Mexican Seafood Stew
Pozole (Pork and Hominy Stew)
Rice
Beans
3. Entrees
Chiles Rellenos
Turkey with Red Mole
Chicken with Green Pipián (Pumpkin Seed Sauce)
Chicken Adobado (with Red Chile Marinade)
Fish a la Veracruzana (with Tomatoes, Capers, Olives and Herbs)
Fish in Escabeche (Brothy Vinaigrette with Herbs and Vegetables)
Seafood in Mojo de Ajo (Toasty, Slow-Cooked Garlic)
Pork in Salsa Verde (Tomatillo Sauce)
Beef a la Mexicana (with Roasted Tomatoes and Green Chiles)
Carne Asada (Mexican-Style Grilled Steak)
Barbacoa (Slow-Cooked Meats, Pit-Style)
4. Desserts and Drinks
Flan
Rice Pudding
Cajeta (Goat's Milk Caramel Sauce)
Mexican Chocolate
The Quintessentially Tropical Mango
Tequila, Margaritas, Beer and Wine
Mexican Culinary Glossary
An Internet Guide to Mail-Order Sources for Mexican Cooking
Bibliography
Index
