The Mexican Chile Pepper Cookbook
The Mexican Chile Pepper Cookbook
The Soul of Mexican Home Cooking
The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient. Authors Dave DeWitt and José C. Marmolejo feature more than 150 recipes that celebrate the role of chiles across appetizers, soups and stews, tacos, enchiladas, tamales, moles, and vegetarian dishes. Comprehensive glossaries of Mexican chiles, cheeses, and food terminology are also included.
Savor the history, culture, and recipes of Mexican regional home cooking highlighted in this unique, full-color cookbook and explore the various chile peppers showcased in this spicy trek south of the border. The only thing left to do is decide which recipe to try next!
A tasty collection of colorful chile recipes from Mexico--some hot, some not--seasoned with a pinch of food history and spiced with a generous handful of personal tales.'--Sharon Hudgins, former editor of Chile Pepper magazine and author of T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East
Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods. He has published fifty-six books, including Chile Peppers: A Global History (UNM Press). He lives in Albuquerque, New Mexico.
José C. Marmolejo owned and operated Don Alfonso Foods, a specialty outfit of Mexican delicacies in Austin, Texas. He assisted in a PBS TV series production on fiery foods and appeared with Andrew Zimmern on "Bizarre Foods." A native of Mexico, he has lived in the United States and in France, where he widened his appreciation of Mexican gastronomy. He now lives in Mexico City in a small house with a big, light-filled kitchen, where he hears the tamale and tortilla street vendors daily.
Acknowledgments
Introduction
Part One. The Plant
Chapter 1. The Soul of the Mexicans: A Brief History of Chile Peppers in Mexico
Chapter 2. The Chiltepín Harvest and Chile Sauces and Condiments
Chapter 3. The Milpa and the Mostly Meatless Origin of Mexican Cuisine
Part Two. Recipes
Family Favorites: Chiles Rellenos
Chapter 4. Small Bites
Chapter 5. Seasoned Soups and Stews
Family Favorites: Tacos
Chapter 6. Outdoor Cooking: Barbacoa and Grilling
Chapter 7. More Spicy Meats
Family Favorites: Tamales
Chapter 8. Peppered Poultry
Family Favorites: Enchiladas
Chapter 9. Stone Soup, Mexican Sashimi, and Other Spicy Seafood
Chapter 10. Fiery Accompaniments and a Few Desserts
Family Favorites: Muchos Moles
Epilogue. José's Brunch: The Evolution of Gourmet Markets and Supermarkets in Mexico
Glossary of Mexican Chiles
Glossary of Mexican Cheeses
Glossary of Mexican Food Terms
Bibliography
Index
