Mexico: Una Odisea Culinaria Con Mas de 250 Recetas by Diana Kennedy

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  • Mexican green tomato salad (Ensalada de tomate verde)

    • L.Nightshade on June 04, 2011

      This is a chopped salad with tomatillos, serrano chiles, white onion, and cilantro tossed with olive oil and a little salt. It is then topped with queso fresco, crumbled chicharron and avocado. A very easy, bright, and refreshing salad. I loved the flavors, and it was the perfect flavor contrast to the main course. I will be trotting this one out any time I'm cooking Mexican food. Plus, the leftover salad was tasty the next day in fish tacos.

  • Chiles stuffed with potato and sardines (chiles rellenos de papa y sardinas)

    • L.Nightshade on June 04, 2011

      While this dish was good enough to make again, I will make modifications when I do. The end result is quite picklish. The chiles marinate in 1 1/2 cups of vinegar, so no surprise there. Next time I will make the marinade with some oil and less vinegar. We liked the potato-sardine combination quite a bit. I didn't use salt as I thought the sardines were salty enough, but it could have used a little seasoning. Or maybe more sardine in proportion to potato. I'd also like to try this stuffed with a potato and anchovy combination. All in all, a success. The stuffed chiles plate nicely, and make a pretty first course. It will be a fun recipe to try again with variations.

  • Chicken for a wedding (estofado para bodas)

    • L.Nightshade on June 04, 2011

      Chicken pieces are poached with onion and garlic, then drained and set aside. The sauce combines sauteed onion and garlic with tomatoes (recipe calls for fresh, I used canned Muir organic fire roasted). Then raisins, almonds, olives, pickled jalapenos with some pickling juice, a tablespoon of sugar (I used a bit less), and oregano are added. Peppercorns, cloves, stick cinnamon are ground and added, and a cup of the poaching broth is returned to the sauce. Sliced potatoes and plantains are fried and drained. Before serving, the chicken is returned to the sauce along with chunks of fresh pineapple. The dish is topped with the potatoes and plantains. We were struck by the wonderful combinations of flavors in this dish. Some bites remind me of an Italian caponata (olives and raisins), some bites were vaguely reminiscent of a sweet and sour dish (pineapple and a bit of vinegar). The flavors are complex and compelling. I liked it more with each bite. Definitely a keeper.

  • Chilaquiles de parras

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  • ISBN 10 6077351253
  • ISBN 13 9786077351252
  • Published Sep 01 2014
  • Format Paperback
  • Page Count 464
  • Language Spanish
  • Countries United States
  • Publisher Editorial Oceano de Mexico
  • Imprint Editorial Oceano de Mexico

Publishers Text

Detailing numerous trips the author made across Mexico, this book is a fascinating journey into the heart of the national cuisine as well as a tribute to the culinary wealth of the country. Much more than a valuable collection of traditional recipes, this work also includes geographic information, historical events, folklore, and culture of the various States of the Republic. The book is divided into several chapters that correspond with the different regions of Mexico. Each chapter encapsulates the flavors, colors, and aromas that reflect the prominent passion Diana Kennedy has for Mexican cuisine.

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