Don’t know a tamal from a quesadilla? Well, that used to be me. I didn’t even know that it was “tamal” and not “tamale.” I knew what I liked to order in a Mexican restaurant (enchiladas!) and I knew what I liked to order at Taco Bell (a burrito), but that was about the extent of my knowledge on the subject.
Now, I know the difference between a tamal and a quesadilla, and I even learned how to make a whole bunch of great Mexican recipes at home. Tastes way better than take-out – and I know exactly what goes into it when I make it myself. Sorry…but you’ve gotta wonder how they can sell it for so cheap, no?
So I’ve collected all of my notes and written this little book for you. It’ll give you all the basics of Mexican cooking, including what kind of cookware and utensils are handy to have, what ingredients you should know (cheeses, chiles, etc.) and how to make some of the classic Mexican dishes like salsas, refries, flan and mole.
I think you’ll have fun experimenting once you get your feet wet – and hopefully you will have learned something along the way.
Here are a few of the chapter titles for you:
The Cuisine of Mexico
Utensils and Cookware
Cheeses of Mexico
All About Salsa with Recipes
Mexican Beverages
How To Make Refried Beans
A Sampling of Mexican Desserts
Mexican Pizza (Not Just an Italian Imitation)
Mexican Breakfast
Mexican Food for the Health Conscious
advertisement