Gathers regional recipes for meat, fish, poultry, soup, rolls, sauces, cheese, eggs, rice, vegetables, salads, and desserts.

The author of Cocina de la Familia takes readers on an unforgettable odyssey through Mexico's legendary culinary heritage with full-color photos and 130 magnifico recipes!

Mexico, with some 90 million people, holds a special place in Latin America. It is a large, complex hybrid, a bridge between North and South America, between the ancient and the modern, and between the developed and the developing worlds. Mexico's importance to the United States cannot be overstated. The two countries share historical, economic, and cultural bonds that continue to evolve. This book offers students and general readers a deeper understanding of Mexico's dynamism: its wealth of history, institutions, religion, cultural output, leisure, and social customs.

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.

Provides information on Mexican history and culture, and shares advice on sightseeing, shopping, and entertainment

Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century—when the Spaniards introduced new foodstuffs, adding variety to the diet—and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.

The author of Cocina de la Familia takes readers on an unforgettable odyssey through Mexico's legendary culinary heritage with full-color photos and 130 magnifico recipes

In this entertaining and informative account Paula E. Morton surveys the history of the tortilla from its roots in ancient Mesoamerica to the cross-cultural global tortilla.

The Story of Mexico's political rebirth, by two pulitzer prize-winning reporters Opening Mexico is a narrative history of the citizens' movement which dismantled the kleptocratic one-party state that dominated Mexico in the twentieth century, and replaced it with a lively democracy. Told through the stories of Mexicans who helped make the transformation, the book gives new and gripping behind-the-scenes accounts of major episodes in Mexico's recent politics. Mexico's Institutional Revolutionary Party, led by presidents who ruled like Mesoamerican monarchs, came to be called "the perfect dictatorship." But a 1968 massacre of student protesters by government snipers ignited the desire for democratic change in a generation of Mexicans. Opening Mexico recounts the democratic revolution that unfolded over the following three decades. It portrays clean-vote crusaders, labor organizers, human rights monitors, investigative journalists, Indian guerrillas, and dissident political leaders, such as President Ernesto Zedillo-Mexico's Gorbachev. It traces the rise of Vicente Fox, who toppled the authoritarian system in a peaceful election in July 2000. Opening Mexico dramatizes how Mexican politics works in smoke-filled rooms, and profiles many leaders of the country's elite. It is the best book to date about the modern history of the United States' southern neighbor-and is a tale rich in implications for the spread of democracy worldwide.