Mexican cooking combines the culinary traditions and native foods of the Aztecs with the ingredients and cooking methods of Spain, introduced 400 years ago by the Spanish conquistadors. This exuberant blend of fiery chiles, tomatoes, peppers, avocados, beans, and corn ranges from simple Frijoles Refritos [refried beans] and Chile Verde [spicy beef stew] to elegant Camarones al Mojo de Ajo [garlic shrimp]. It also includes many fine and elegant specialties, such as Flan, the creamy caramel custard pudding, and Sopa de Aguacate Fria, the chilled avocado soup.
"The Essential Mexican Cookbook" includes recipes from all over Mexico, including Seviche, fresh fish and seafood marinated in lime juice; Mole de Pollo, the classic chicken stew of Montezuma's court, traditionally flavored with chocolate; and Sopaipillas, light and airy fritters filled with cinnamon-flavored honey and sprinkled with pomegranate seeds. Historical, traditional, and colorful, this is an essential addition to every cook's library.
