By Marilyn Tausend, Ricardo Muñoz Zurita
After thirty years of prime culinary excursions all through Mexico, Marilyn Tausend groups up with Mexican chef and neighborhood cooking authority Ricardo Muñoz Zurita to explain how the cultures of many profoundly diversified peoples mixed to supply the unmistakable flavors of Mexican nutrition. Weaving engrossing own narrative with a wide collection of recipes, the authors express how the culinary background of indigenous teams, Europeans, and Africans coalesced into one of many world's so much celebrated cuisines.
Cooks from numerous cultures percentage recipes and tales that supply a glimpse into the practise of either day-by-day and festive meals. In a Maya village in Yucatán, cochinita de pibil is made with the local peccary rather than pig. In Mexico urban, a savory chile poblano is wrapped in puff-pastry. On Oaxaca's coast, households of African historical past proportion their method of cooking the neighborhood seafood. The booklet incorporates a variety of recipes, from the delectably frequent to the intriguingly unusual.
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Extra resources for La Cocina Mexicana: Many Cultures, One Cuisine
So sweet, dense, and yummy! • Savor an evening sweet treat. After dinner, treat yourself to a sweet snack such as a few dried figs, a small plate of apple slices spread with raw almond butter, sprinkled with coconut shreds and drizzled with honey, or one of my favorites — Sesame Calcium Chews (page 239). These three snacks are loaded with calcium and magnesium — the minerals that help build bones, relax your muscles, and encourage sound sleep. Enjoying one of these light, sweet, and healthful snacks is the perfect way to end your busy day and ease into your evening deliciously.
High in copper, zinc, calcium, magnesium, manganese, potassium, iron, phosphorus, and fiber, sesame seeds also contain vitamins B and E and more protein by weight than any other seed or nut. I use them primarily when making raw candy such as halvah. Try my Sesame Calcium Chews (page 239), a nutritional powerhouse candy that fortifies the body while calming the nerves. Sesame seed paste. Commonly referred to as tahini, sesame seed paste offers a smooth texture with a strong sesame flavor. I use it in raw candy and vegetable dip recipes.
50 All serious athletes — nutrition- and performance-conscious individuals — are aware that the consumption of carbohydrates prior to, during, and after exercise is essential for improved speed, stamina, and muscle recovery. Raw, unprocessed honey, a complex whole food, provides 17 grams of carbohydrates per tablespoon, is high in potassium, tastes great, and is probably the best natural source of energy available to humans due to its near pure sugar content, which is very easily assimilated by the body.
La Cocina Mexicana: Many Cultures, One Cuisine by Marilyn Tausend, Ricardo Muñoz Zurita