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THE
EVERYTHING
MEXICAN
COOKBOOK
300 flavorful recipes from
south of the border
Margaret Kaeter
Copyright 2004, F+W Publications, Inc. All rights reserved.
This book, or parts thereof, may not be reproduced
in any form without permission from the publisher; exceptions
are made for brief excerpts used in published reviews.
An Everything Series Book.
Everything and everything.com are registered trademarks of F+W Publications, Inc.
Published by Adams Media, an imprint of Simon & Schuster, Inc.
57 Littlefield Street, Avon, MA 02322 U.S.A.
www.adamsmedia.com
ISBN 10: 1-58062-967-9
ISBN 13: 978-1-58062-967-6 (paperback)
ISBN 13: 978-1-60550-518-3 (EPUB)
Printed in the United States of America.
J I H G F E D
Library of Congress Cataloging-in-Publication Data
Kaeter, Margaret.
The everything Mexican cookbook / Margaret Kaeter.
p. cm.
(Everything series)
ISBN 1-58062-967-9
ISBN 13: 978-1-60550-518-3 (EPUB)
1. Cookery, Mexican. I. Title. II. Series.
TX716.M4K34 2003
641.5972dc21
2003008744
This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.
From a Declaration of Principles jointly adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations
This book is available at quantity discounts for bulk purchases.
For information, call 1-800-289-0963.
The Series
Editorial
Publishing Director | Gary M. Krebs |
Managing Editor | Kate McBride |
Copy Chief | Laura MacLaughlin |
Acquisitions Editor | Bethany Brown |
Development Editor | Karen Johnson Jacot |
Production Editor | Khrysti Nazzaro |
Production
Production Director | Susan Beale |
Production Manager | Michelle Roy Kelly |
Series Designers | Daria Perreault Colleen Cunningham |
Cover Design | Paul Beatrice Frank Rivera |
Layout and Graphics | Colleen Cunningham Rachael Eiben Michelle Roy Kelly Daria Perreault Erin Ring |
Series Cover Artist | Barry Littmann |
Visit the entire Everything Series at www.everything.com
The Mexican Cookbook
Dear Reader:
Of all the foods in the world, I truly believe Mexican cooking is the most exciting. More than any other cooking style, Mexican cooking takes the wonderful ingredients of many different countries and puts them together in one meal. It is, in cooking terms, the true melting pot of the world.
In many ways, Mexican cooking symbolizes our shrinking world. There are few barriers. If you like it, and the ingredients are either grown in Mexico or can be obtained from one of the many different countries using Mexico as a stop on their trade routes, it's fair game to throw in the pot.
The result is sometimes very interesting. After all, where else can you mix hot peppers with mangoes or put cayenne pepper in your chocolate candy? What other culture would unabashedly combine Greek olives with Spanish wine and Mexican fruits? Where else would you put peanuts and lettuce in a holiday drink?
Mexican meals also have no pretensions. They are meals of necessit. You use what is on hand to make the most wonderful tastes you can make. And then you enjoy what you have created, surrounded by your family and friends.
I hope these recipes provide the opportunity for you to experience the variety and unique tastes but most importantly the excitement that Mexican cooking has to offer.
To everyone in Wawina, Minnesota. You have welcomed me, treated me as a friend, and quickly become a part of my family.
Welcome to the EVERYTHING Series!
These handy, accessible books give you all you need to tackle a difficult project, gain a new hobby, comprehend a fascinating topic, prepare for an exam, or even brush up on something you learned back in school but have since forgotten.
You can read an EVERYTHING book from cover to cover or just pick out the information you want from our four useful boxes: e-facts, e-ssentials, e-alerts, and e-questions. We literally give you everything you need to know on the subject, but throw in a lot of fun stuff along the way, too.
We now have well over 300 EVERYTHING books in print, spanning such wide-ranging categories as weddings, pregnancy, cooking, music instruction, foreign language, crafts, pets, New Age, and so much more. When you're done reading them all, you can finally say you know EVERYTHING!
Important sound bytes of information
Quick handy tips
Urgent warnings
Solutions to common problems
Contents
Acknowledgments
To Gretchen Olesen, for all of her help finding, testing, and tweaking recipes; to Emma Olesen, Elaine Heine, and Evvie Boyd, for reminding me to play sometimes; to Cheryl Jensen for taking me on my first trip to Mexico; to Michael Olesen for bringing a friend into my life at a crucial moment; and to the large Mexican community in St. Paul, Minnesota, for their recipes and advice.
Introduction
MEXICAN COOKING HAS A RICH HERITAGE that begins at the dawn of civilization. More than 7,000 years ago, at the same time the Aztec people were designing intricate calendar systems and building astounding pyramids, they also were holding festivals accompanied by flavorful dishes. Dine on lush tropical fruits, bean-stuffed chili peppers, spicy tomato sauces, grilled corn, honeyed sweet potatoes, and cocoa-crusted turkey, and you find yourself in the land of the Aztecs.
Yes, the ancient Mexican diet was both flavorful and varied. For centuries, Mexican cooking endured and even thrived on a rich array of fruits and vegetables, always accompanied by some type of beans, corn, and hot peppers. In fact, many of the foods we take for granted today were first used as food by the Aztec cultures. Turkey, mangoes, corn, pineapples, peanuts, beans, squash, avocadoes, cocoa, vanilla, chilies, and sweet potatoes, for example, were all common elements in Aztec dishes. Even foods we identify with European countries such as Italy and tomatoes were first cultivated by the Aztecs. But then came an even more exciting time for the Mexican table. When the Spanish conquistadors first landed in Mexico in the early 1500s, they brought with them a multitude of new foods. Most important were the animals that could provide milk and meat cattle, pigs, sheep, and goats.
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