The drama of Mexico's tumultuous history--the rise and fall of the Olmec and Maya civilizations, the magnificent Aztec world that greeted Cortes, the arrival of the Spanish conquistadors, and the turbulent revolutionary years--is vividly reflected in the cuisine of this vast country. Mexican food is history itself, a culinary marriage of native Indian foods such as corn, beans, squash, chocolate and chiles with the Spanish contribution of wheat, rice and meats. The merger resulted in one of the world's most intriguing and least understood cuisines.
Mexico the Beautiful Cookbook captures the fascinating culinary heritage of Mexico in one stunning volume. The recipes, prepared by Acapulco-based Susanna Palazuelos, represent a vast selection of authentic Mexican dishes, from all of the states of Mexico. Many of them are unusual regional dishes that have been passed along by word of mouth, such as garlic chicken from Veracruz, and San Luis Potosi's own version of enchiladas. The traditional favorites are here--chiles en nogada, tamales, pozole, tortilla soup--along with some contemporary surprises such as tequila mousse, cilantro soup and lobster crepes. With pine nut sauce. Other well-known Mexican cooks have also contributed their own special recipes to the book.
All 250 recipes have been photographed by Ignacio Urquiza, one of Mexico's foremost food and travel photographers. He also provided the scenic photographs, which lead the reader through the regions of Mexico, revealing the markets, the countryside, the way the people live and eat in this varied and beautiful country. Marilyn Tausend's text provides an informative accompaniment to the recipes and photos, exploring Mexico's dramatic history through its food.
Mexico the Beautiful Cookbook is the essential cookbook for anyone interested in Mexico and Mexican food.

Mexico The Beautiful Cookbook: Authentic Recipes from the Regions of Mexico

Cookbooks, Food & Wine

Susanna Palazuelos

Marilyn Tausend

Regional & International

Harpercollins

After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca’s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.

La Cocina Mexicana: Many Cultures, One Cuisine

Ricardo, Muñoz Zurita

Cooking Education & Reference

University of California Press

Tausend traveled across the U.S. & Mexico, talking to hundreds of Mexican & Mexican-American (MA) cooks. These cooks have adapted the family dishes & traditions they remember to accommodate a life considerably different from the lives of their parents & grandparents. Here, you will find the real food eaten every day by MA families, whether they live in cities, border towns, farming communities, or isolated villages. Now you can re-create the vibrant flavors & rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, & the more complex dishes, like moles & tamales, can be made in stages. So take a savory expedition across borders & generations. Winner, Julia Child Cookbook Award.

Cocina de la Familia: More Than 200 Authentic Recipes from Mexican-American Home Kitchens (Spanish Edition)

Miguel Ravago

Literature & Fiction

Diane Pub Co.

Home cooks can choose from more than 40 recipes showcasing the vibrant cuisine of Mexico in this Spanish-language cookbook from the Williams-Sonoma Collection. Dishes range from the simple and fresh (brightly flavored Ceviche dressed with citrus juice) to the more complex, incorporating chilies, seeds, and spices (long-simmered Mole Poblano).

Mexican

Apple Pr Ltd

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Books by Marilyn Tausend