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Taste of Mexico Paperback – September 15, 1986


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Product Details

  • Paperback: 304 pages
  • Publisher: Stewart, Tabori and Chang (September 15, 1986)
  • Language: English
  • ISBN-10: 1556703260
  • ISBN-13: 978-1556703263
  • Product Dimensions: 11 x 9 x 0.8 inches
  • Shipping Weight: 2.9 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #954,588 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This gracefully assembled collection of Mexican regional specialties reflects a diverse cultural heritage in the sumptuous breadth of its cuisine. Food writer Quintana offers hearty fare from El Norte (Bahia sea bass stuffed with shrimp and lobster tails; "drunken" pinto beans in a sauce of beer, chiles and cilantro) and festive soups from the coast. Meals steeped in traditionblack mole from Oaxaca; baked red snapper assertively seasoned with Spanish olives, capers and mild chiles from Veracruz; and Pueblan chiles en nogada, or batter-fried chiles stuffed with meats, spices and fruits with a creamy sauce of walnuts and pomegranate seeds (the dish, in the colors of the Mexican flag, commemorates Independence Day) provide an intriguing contrast to the more contemporary, European-influenced dishes of Mexico City: squash-blossom crepes with melted Gruyere, sliced fish fillets in pastry shells and a sombrero de chocolate garnished with fig sherbet. Detailed instructions are carefully organized, and Quintana includes substitutions for hard-to-find ingredients, a list of specialty stores and a useful glossary of chiles. Regional histories and bold photographs that balance the autumn colors of fresh produce and the blue hues of Mexican pottery against dramatic landscapesare an inspiring touch. Author tour.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

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Quintana really travelled to make this book the land mark it is.
Guillermo Olaiz Silva
It has earned its billing as a great cuisine through its 6,000 year history of creativity & complex, sophisticated development of flavor.
J. Marquez
Authentic recipes, everything was great about the buying process and it's the best Mexican food cookbook I've bought so far.
Pen Name

Most Helpful Customer Reviews

27 of 29 people found the following review helpful By A Customer on June 10, 1999
Format: Paperback
This book is filled with many beautiful pictures and is the ideal "coffee table book". It also provides insight on the vast variety of mexican dishes. But buyer beware!!! I grew up on mexican cooking and thought this book would be a great addition to my collection, but I was wrong. This is not a practicle cook-book, and definitely not intended for the novice cook. Most recipes contain numerous ingredients (some very rare and difficult to find, even at ethnic food stores). This is a gourmet cooking book, intended for advanced cooks who are up to the challenge of hunting down rare ingredients and cooking up rare wonders.
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17 of 18 people found the following review helpful By C. S. Hernandez on September 18, 1998
Format: Paperback
This is the bible of authentic Mexican cooking. I lived 12 years in Mexico, immersed in a family food business, so I feel I can vouch for its authenticity. It is a refreshing divergence from what many Americans think Mexican food is all about. The photography is beautiful, and the book is a visual feast, providing a tour of Mexico's ceramics, textiles, architecture, art and culture as well as its culinary coverage. I have used this book for years and will continue to do so. If you have only one Mexican cookbook this is the one to have!
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9 of 9 people found the following review helpful By TJ Tyler on December 9, 2000
Format: Hardcover
I purchased this incredible book while living in Mexico for two years. Bringing it back to the U.S. presents a challenge when trying to find the right ingredients, but the hunt is half the fun. This is not a book for people looking to whip up a quick meal, the recipes are complex and detailed. One concern is that since it was originally written in Spanish, some details are lost in the English translation, so be prepared to figure stuff out along the way. My favorite - Filete al Chipotle!
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7 of 7 people found the following review helpful By Hardy Haberman on August 6, 2005
Format: Paperback Verified Purchase
Having had the unique opportunity to sit in the kitchen of Patricia Quintana and watch her turn simple ingredients into savory gourmet cuisine, this book was like revisiting her table. Her recipes are concise and easy to follow; though some of the ingredients may be a challenge. My own experience recreating a few of her works was very successful and any cook who is seriously seeking the true flavor of Mexico would be well advised to get this book.

Patricia is a national treasure in Mexico and her legacy will be preserved in the recipes she has collected.
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4 of 4 people found the following review helpful By J. Marquez on April 25, 2005
Format: Paperback Verified Purchase
For those who aren't already familiar with authentic Mexican cuisine, you should know that it has been long regarded as one of the world's five great cuisines...along with Chinese, French, Italian & Spanish (of course more recently Turkish has cracked the top five...and depending on who you ask either Italian or Spanish leaves the list). It has earned its billing as a great cuisine through its 6,000 year history of creativity & complex, sophisticated development of flavor. As such, don't expect these recipes to be simplistic, effortless solutions to a quick weeknight dinner....these are for serious foodies who have grown tired of repeating their French & Italian recipes...and who are looking for a cuisine that is equally gourmet, but a lot healthier, with a greater reliance on colorful produce rather than cream, butter & cheese.

For those who aren't already familiar with Patricia Quintana, you should know that she was Mexico City's premier cookbook author for many years, and in the last decade she has become the most celebrated Chef & Restarateur. This is one of the must have books for a serious Mexican foodie. However, I must agree with the editor...if you don't know how to make a basic seared Mexican sauce, or dry roast garlic then you will be a little lost. In that case, I wholeheartedly recommend purchasing Bayless' Mexican Kitchen first, then buying this book once you have exhuasted his recipes.
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4 of 4 people found the following review helpful By A Customer on March 28, 1998
Format: Paperback
Absolutely delicious and authentic recipes. Beautiful photography! Some of the ingredients may be a little difficult to find but substitute as little as possible because it will make a difference in the auhenticity of the flavour. One exception, the oil! In Mexico the dishes are traditionally prepared with the amounts referenced in the book, but then you're on vacation and its less of an issue but if you eat the dishes regularly, YIKES! No favorites...I like them ALL so far.
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