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From the Rio Grande to the Suchiate River, Mexico is home to a vast culinary treasure trove. Fares from Chiapas, Veracruz, Oaxaca, Michoacán, and from the north, to name a few, create an exquisite mosaic of colors, textures, and flavors. This book goes beyond the mere account of this culinary tradition gathered together for the first time are the most up-to-date recipes approved by the world's most discriminating palates. Preceded by an intelligent and entertaining introduction by Laura Esquivel, author of the international bestseller Como agua para chololate, a written homage to Mexican food, the pages of this book feature recipes to prepare starters and appetizers, rice dishes, poultry, meat, fish and seafood; soups and stocks, Mexican specialties, beans and eggs, hot sauces, sweets, beverages, and other culinary delights.