Culinary Mexico: Authentic Recipes and Traditions (Hardcover)

by Daniel Hoyer (Author)
Key Phrases: tablespoons pork lard, fresh epazote, hoja santa, Caldo de Pollo, New Mexican, New Mexico (more...)

Editorial Reviews

Product Description
Join author and chef Daniel Hoyer on a journey of discovery through the varied geography, culture, history, and cuisine of Mexico.
Hoyer's creative collection of recipes from the vastly diverse regions of Mexico prove that it's about time we abandon old notions of Mexican food-tacos, enchiladas, burritos, and refried beans all covered in melted cheese. Mexico's rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques.


From the Inside Flap
Join Chef Daniel Hoyer on a culinary adventure through the vibrant culture, history, and cuisines of Mexico. Mexico's rich history and myriad cultural influences are reflected in its cuisine, and it's high time we abandon old notions of Mexican food as tacos, enchiladas, burritos, and refried beans all smothered in melted cheese. Dismissing these long-standing stereotypes, Culinary Mexico presents an extensive collection of surprisingly distinct recipes from the diverse regions of Mexico. The delicious food that has evolved from each region makes a bold statement of what a true Mexican feast can and ought to be. Culinary Mexico presents cuisines from six distinct Mexican regions, from the Northern Frontier to the Yucatan Peninsula. The book also includes complete menus for pairing these unique foods, process photos for cooking, a chapter on techniques, and a resource section. Brimming with full-color photography and interesting lore, this suburb cookbook brings you an unexplored world of nuanced flavors, unique ingredients, and all things good of culinary Mexico. back flap Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers in the kitchen. By the time we was a teenager, he began working in restaurants, and he supported himself in college-where he studied preveterinary medicine-by cooking. He finally followed his love of cooking to make his career as a chef. His stint as sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking. Chef Daniel has traveled extensively in Mexico, exploring the cooking, as well as the history and culture, of that colorful country. He is currently a restaurant consultant, cooking-school instructor, and guide for gastronomic-adventures tours in Mexico. He resides in Santa Fe, New Mexico.

See all Editorial Reviews

Product Details

• Hardcover: 240 pages
• Publisher: Gibbs Smith (November 23, 2005)
• Language: English
• ISBN-10: 1586853759
• ISBN-13: 978-1586853754
• Product Dimensions: 10.4 x 8.9 x 1.1 inches
• Shipping Weight: 2.7 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #221,082 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #65 in

  Books > Cooking, Food & Wine > Regional & International > Mexican

Customer Reviews

Most Helpful Customer Reviews

9 of 12 people found the following review helpful:

5.0 out of 5 stars A Truly Definitive Work on Mexican Cuisine, December 13, 2005

By	Three Guys from Miami "Authors of Three Guys... - See all my reviews

When we're not cooking Cuban, we love to try other ethnic cuisines and Mexican food is no exception. However, we tend to shun the predominant Tex-Mex style in favor of REAL Mexican cuisine as enjoyed not in the tourist centers, but in the heartland of Mexico.

We're adding Culinary Mexico to our small collection of Mexican recipe books. It joins books by Diana Kennedy and Rick Bayless as this author has created an excellent and definitive work on Mexican cuisine. Although we especially liked the recipes from the Yucatan, where many of the flavors echo those found in Cuban cuisine, we were even more impressed with Hoyer's sections on Mexico's Central Crossroads and Colonial Plains and Highlands where the cooking style is pure, simple, and uninfluenced by the tastes of American tourists on a beach vacation.

If you want to explore a cuisine that is light years removed from the food dished out at the local Taco Bell, this is a great book with which to begin your journey.

Highly recommended.

Also recommended: Three Guys From Miami Cook Cuban

4 of 6 people found the following review helpful:

5.0 out of 5 stars Beyond, Well Beyond Tex-Mex, January 19, 2006

By	John Matlock "Gunny" (Winnemucca, NV) - See all my reviews (REAL NAME)

Having grown up in Texas and near Texas in Louisiana I started on Mexican food early. Then it came as a big surprise when I first went to Mexico and found that they didn't eat the Tex-Mex style of foods upon which I had grown up. Instead, they eat a lot of things that I had never considered as part of Mexican food, things like fish, and shrimp. They even have some vegetables other than rice and beans.

This book is subtitled 'Authentic Recipe and Traditions.' In it you will NOT find the usual tacos, enchiladas and the like. But you will find a few things that are beginning to make it onto American menus, things like carnitas (his recipe includes adding a can of cola to the broth), asado (which you can do with goat, port, or lamb), and queso fundido.

For some guests coming over this weekend though, there is only one choice: Queso Relleno. Relleno, he says means stuffed. And in this dish he turns the usual Chili Relleno inside out and makes it baked cheese stuffed with spiced meat. I've just got to try it.

But enough writing. It's gotten to be evening time and I can't wait any longer. I'm off to my favorite Mexican restaurant.

0 of 1 people found the following review helpful:

4.0 out of 5 stars Culinary Mexico, September 15, 2008

By	William H. Tappan - See all my reviews (REAL NAME)

Good new book. I judge all Mexican cookbooks on their recipe for carnitas. Hoyer has a good one.