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

Cookbooks, Food & Wine

Marilyn Tausend

Ricardo, Muñoz Zurita

Cooking Education & Reference

University of California Press

Esta antologia presenta recetas tradicionales y contemporaneas de diferentes tipos de chiles rellenos, dulces o picosos, de verduras o de carne. Este libro incluye las recetas mas maravillosas de chiles rellenos en existencia. This is a bilingual edition: Spanish/English. This anthology presents traditional as well as contemporary recipes of different types of chiles and stuffings, sweet or hot, vegetable or meaat chiles rellenos. Besides the history, descriptions of how to peel, etc, the reader will find cooking techniques that will help him achieve optimum results.

Los chiles rellenos en Mexico. Antologia de recetas (English and Spanish Edition)

Universidad Nacional Autónoma De México)

La obra más completa de Salsas mexicanas ahora en versión bilingüe español-inglés. Con más de 80 recetas con fotografías de Alex Vera. Ricardo Muñoz Zurita cuenta con una amplia trayectoria en el mundo restaurantero e investigación culinaria. Cada receta cuenta con un texto introductorio que amplía la información de cada salsa más allá de los ingredientes y el procedimiento. 
 
The most complete work on Mexican Salsas now in a bilingual Spanish-English version. With more than 80 recipes with photographs by Alex Vera. Ricardo Muñoz Zurita has extensive experience in the restaurant world and culinary research. Each recipe has an introductory text that expands the information on each sauce beyond the ingredients and the procedure.

Salsas Mexicanas (bilingüe) (Spanish Edition)

Main Courses & Side Dishes

Ediciones Larousse

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Books by Ricardo, Muñoz Zurita