A Taste of Mexico: Vegetarian Cuisine (Healthy World Cuisine) (Paperback)

by Kippy Nigh (Author) "Most of the ingredients for the recipes in this book can be found in supermarkets and farmers' markets..." (more)
Key Phrases: maguey syrup, fresh epazote, del pan, Casa del Pan, San Cristobal, Mexico City (more...)

Editorial Reviews

Review
A Taste Of Mexico is an outstanding compendium of Mexican vegetarian dishes that will please both eye and palate. A Taste Of Mexico introduces a delicious variety of recipes that showcase the unique qualities of Mexican regional cooking without a reliance on meat! This authentic collection of Mexican dishes is presented with clear, easy-to-understand instructions for making popular favorites, as well as regional specialties. From "Arroz a La Mexicana" and "Aquacates Rellenos de Huitlacoche" to "Ensalada de Papa" and "Enchiladas Swizas" to "Sopa de Verdura" and "Papaduzles de Yucatan", A Taste Of Mexico offers scrumptious, adventurous eating for any occasion, year round! -- Midwest Book Review

Product Description
This book is a wonderful introduction to the wide world of Mexican cooking. Kippy Nigh presents vegetarian recipes that showcase the unique qualities of Mexican regional cooking. This authentic collection of Mexican dishes is presented with clear, easy-to-understand instructions for making popular favorites, as well as regional specialties.

Product Details

• Paperback: 208 pages
• Publisher: Book Publishing Company (TN); 1 edition (August 1996)
• Language: English
• ISBN-10: 1570670285
• ISBN-13: 978-1570670282
• Product Dimensions: 7.8 x 6.9 x 0.6 inches
• Shipping Weight: 9.6 ounces (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #379,176 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

45 of 45 people found the following review helpful:

3.0 out of 5 stars Very good Mexican cooking for the vegeterian., July 27, 1999

By A Customer

During our last trip to Mexico my wife and I ate in the author's San Cristobal restaurant, La Casa del Pan. We are not vegetarians, but we do try to eat meatless meals fairly frequently. We loved the food and immediately bought several copies of the cookbook to share with friends. We also enjoyed meeting the owner/author, who is a musician as well, and frequently hosts informal musical evenings at the restaurant.

Few Mexicans are vegetarian (at least not by choice--sadly many Mexicans can seldom afford to eat meat) and most Mexican cookbooks are heavily meat-oriented, even though many recipes are easily adapted to meatless cooking. Mexican cooking can also be high in fat, although the heavy dishes Americans often think of are NOT the everyday fare for most Mexicans, but are instead special occasion dishes.

Nigh's cookbook gives wonderful meat-free takes on some traditional recipes, and also includes innovative Mexican-influenced creations of her own.

Some recipes are vegan, or could easily be made so, but many include milk products and/or eggs. While a few recipes in this book are definitely not for those on a low-fat diet, most are very healthful.

Although it makes not pretend to be a historical treatise, the book does contain interesting historical information about Mexican ingredients and culinary history, including commentary on such things as amaranth, which was banned by the Spanish conquerors because it had religious significance to the Aztecs.

The recipes are clear and easy to follow. Every recipe I have tried has turned out very well. I have found the salad and dessert sections especially interesting, but the soups and main courses are quite fine, too.

My only complaint is that the book is so short. I would love more recipes like this. However, given the book's modest price, I think it is an excellent investment for anyone interesting in Mexican cooking, whether they are vegetarian or not.

19 of 19 people found the following review helpful:

5.0 out of 5 stars Vegetarian Spin on Classic Southern Mexican Cuisine, December 31, 2002

By	Jeanette Irwin (Washington, DC United States) - See all my reviews

I bought this book in San Cristobal during a backpacking trip through Mexico a number of years ago. Thinking what an unusual and serendipitous find this was - authentic southern Mexican dishes retooled for the vegetarian - I was excited to get it home and sample some of the recipes.

I've been consistently impressed with the book and the dishes made from it since. Thankfully, Kippy Nigh provides a detailed listing of Mexican ingredients and techniques as primer for the non-Mexican cook, who has most likely never tasted let alone attempted to prepare authentic Mexican cuisine. In "A Taste of Mexico" you'll find recipes for typical market food such as quesadillas filled with unusual but delicious ingredients such as huitlacoche or fleur de calabasa (which I became addicted to while traveling), chilaquiles, chayotes, empanadas, and horchata, as well as more familiar favorites.

Much of the book focuses on recipes that don't traditionally call for meat such as vegetable soups, appetizers, salads, beans, and accompaniments. However, many main dishes are modified by replacing the meat with TVP, a soy product that does a reasonable job replicating the taste and texture of ground meat, as in the case of her enchilada, chile relleno and tostada recipes. When I've made these dishes for non-vegetarian friends they're always surprised that they don't contain meat.

This is definitely a book I recommend to vegetarians and non-vegetarians alike.

11 of 11 people found the following review helpful:

4.0 out of 5 stars Finally, a variety of vegetarian mexican foods!, March 3, 2000

By A Customer

I felt that most mexican food just dealt with burritos and tacos. This book has introduce me to different variety of foods, so far my favorites are vegetarian tamales and black bean soup. Most recipes are not low fat, which can be adjusted, the directions are easy to read but some of them lack a few steps. As a beginner mexican cook, I've begun to appreciate the variety of uses of peppers and chiles both fresh and dried. Most ingredients can be found at the grocery store, some hard to get items can be found in mail order catalogs with ease. I've only had this book for several months and I'm looking forward to using other recipes.