Mexican cuisine – a fusion of the most diverse traditions especially of the indigenous groups that were the inhabitants in the pre-Hispanic epoch and of the Spanish, which in turn had received elements from other cultures – constitutes a topic of great interest.
This bilingual work presents references on its origins, history and evolution, as well as on the most frequently used ingredients and utensils. It includes an exhaustive selection of recipes garnered from different specialties: soups, poultry, sauces, tamales, meats, desserts and many others. To facilitate preparation of the recipes the weights and measures in Spanish are in the metric system and in English in the American system.
This book is essential for those who wish to know and prepare the best and most representative dishes of Mexico’s gastronomic art.