The Taste of Mexico by Patricia Quintana

  • Traditional masa (page 10)

    from The Taste of Mexico The Taste of Mexico by Patricia Quintana

    • Categories: Bread & rolls, savory; Mexican; Vegan
    • Ingredients: dried corn; limestone
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Notes about this book

  • robm on July 05, 2011

    Outstanding recipes from a famous Mexican restauranteur. It's hard to resist drooling on the beautiful pictures of these delicious dishes! It's hard to go wrong with any book by Quintana -- they're beautifully done and will present Mexican food as it's being eaten in Mexico today.

Notes about Recipes in this book

  • Viceroy’s cake (Postre del virreinato)

    • Snickerdoodle on November 08, 2023

      I gave this cake four stars, only because of the level of difficulty. This was the most difficult thing I have ever made. Layering the cake inside a decorative pot or a giant trifle dish is the way to go! I subbed brandy for the sherry and that was good. I also added a layer of mushed cooked apricots mixed with booze.

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  • ISBN 10 0941434893
  • ISBN 13 9780941434898
  • Published Jun 15 1989
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Mexico's cuisine is rich and varied, ranging from the hearty beef dishes of Chihuahua to the grilled fish and seafood specialities found along the coast to the sophisticated subtle combinations from Mexico City. With more than 225 regional recipes and 225 colour photographs shot throughout Mexico, this book takes the reader on a gastronomic tour of the country. In easy-to-follow recipes, the reader can discover basic and classic as well as innovative dishes from the eight major culinary regions.

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