Books: Cooking by Cuisine -> Cooking Mexican
Cocina de la Familia: More Than 200 Authentic Recipes from Mexican-American Home Kitchens
Published: December 17, 1999
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Forget about the food you eat in what pass for Mexican restaurants in America; cleanse your palate, then come to this book. For Marilyn Tausend reveals the truth, the whole truth: within these pages are the foods eaten in Mexican American
households throughout the United States. After years of traveling all over Mexico (she coauthored Mexico the Beautiful Cookbook), meeting the best Mexican cooks and cooking teachers, and years of leading cooking tours to Mexico to share all that she had
discovered, Marilyn Tausend came home, back to the U.S.--back to her roots, which include a childhood spent shoulder-to-shoulder with Mexican fieldworkers on farmlands throughout the West, sharing their food.
Of the 13 million Americans who think
of themselves as Mexican Americans, what, Tausend wondered, are they cooking at home today? And what she discovered as she crisscrossed the U.S. was that their roots run deep; these families stick together and trace their heritage back to the regions of
Mexico from which they sprang, and the food tells the story. Mind you, a little Coca-Cola might get mixed in with a dish today, and canola oil might well be used instead of lard; after all, times change, and people change with them. But some elements,
Tausend discovered, stay basically the same: a strong sense of family and a delight in bringing a big family together to eat. Crack open this book, use the recipes, and fill your house full of the love that comes from serving--and eating--real food. Let
Marilyn Tausend show you how; you couldn't be in better hands.--This text refers to an out of print or unavailable edition of this title.
A collection of more than two hundred treasured family recipes and the stories
behind them, Cocina de la Familia is a celebration of Mexican-American home cooking, culture, and family values.
For three years, Marilyn Tausend traveled across the United States and Mexico, talking to hundreds of Mexican and Mexican-American
cooks. With the help of chef Miguel Ravago, Tausend tells the tale of these cooks, all of whom have adapted the family dishes and traditions they remember to accommodate a life considerably different from the lives of their parents and grandparents.
In these pages you will find the real food eaten every day by Mexican-American families, whether they live in cities such as Los Angeles, the border towns of Texas, the farming communities of the Pacific Northwest, or the isolated villages of New
Mexico. An Oregonian from Morelos, Mexico, balances sweet, earthy chiles with tart tomatillos for a tangy green salsa that is a perfect topping for Chipotle Crab Enchiladas or Huevos Rancheros. A Chicago woman from Guanajuato pairs light, spicy Chicken
and Garbanzo Soup with quesadillas for a simple supper. A Los Angeles cook serves a dish of Chicken with Spicy Prune Sauce, the fire of the chiles tamed by Coca-Cola, and in Illinois a woman adds chocolate to the classic Mexican rice pudding.
you can re-create the vibrant flavors and rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages. So take a savory expedition across
borders and generations, and celebrate the spirit and flavor of the Mexican-American table with your own family.
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