Culinary Mexico: Authentic Recipes and Traditions
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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 Northern Frontier, the Pacific Coast, the Isthmus of Tehuantepec, the Central Crossroads, the Colonial Plains and Highlands, and the Yucatán Peninsula.
for at least 2 hours and up to 12 hours. Remove from the refrigerator 1/2 hour before cooking. Skewer if desired. Cook over a low-heat charcoal fire or indirect heat in a covered grill or smoker, turning frequently (every 7 to 10 minutes), until chicken is cooked through (approximately 1 to 1-1/2 hours). Tamales de Camarón Nayarit Nayarit-Style Shrimp Tamales All along the Pacific coast of Mexico, seafood is cooked in tamales. In the state of Nayarit, the shrimp tamales are the most famous.
taste, an understanding, and an even greater appreciation for the nuances of Mexican flavors. Mark Miller was an anthropologist before he became a celebrity chef. As a result of his influence, I began to explore not only the cooking of Mexico, but the history and culture of this complex and intriguing country as well. Enough of my story. Please join me on a journey of discovery through the varied geography, culture, history, and gastronomy of culinary Mexico. Techniques and Ingredients Good
oil until translucent. Puree the onions, tomato, and chile, then fry the mixture until it is thickened. Add salt and pepper to taste. Tres Recados Yucatecos The Three Basic Yucatán Seasoning Pastes Most cooks in the Yucatán use the Tres Recados described here as the base flavor of much of their cooking—whether they prepare them at home or purchase them in the local markets. Each is simply a paste formed by grinding together a mixture of spices and flavorings to be used as a seasoning.
vinegar, in a molcajete or durable spice grinder. Mix until a smooth, stiff paste is formed, adding vinegar as needed. Form into a block or circular disks, wrap well, and refrigerate to store. Cebollas Moradas en Escabeche Pickled Red Onions These onions are a fundamental component of the majority of dishes in the Yucatán cooking repertoire, and their striking color and crunchy texture make them a suitable garnish for many other Mexican plates as well. They will keep for several months in
choppedMakes 6 to 8 main course servings or 12 appetizers Season the roast with salt and pepper as well as oregano and chile powder (if using). In a preheated heavy skillet, pour in a little oil, and then sear the meat well on all sides. Place the meat in a roasting pan and distribute the vegetables and herbs under and on top of the roast. Add the water to the pan, cover tightly, and place in a 350-degree-F oven. Roast 2 to 2-1/2 hours until very tender. Check the meat halfway through