Food of Mexico

The classic Mexican variation on the mortar, the molcajete is a heavy, three-legged bowl used as mortar, mixing bowl and serving dish. It is used to grind tomatilloes, tomatoes and spices into thick, tasty salsas and purees. Makes great guacamole too!

Mexican Cooking Utensils - La Cocinera - 3 items How can you delight the serious or aspiring Mexican food chef on your gift list? Easy! Watch them unwrap this gift pack: "La Cocinera" Mexican food cooking utensils. In it they'll find a molcajete to grind their own chiles and make their own masa. They'll find a tortilla press (tortillero) to flatten the masa to make tortillas and a large comal (cast iron plate or griddle) used to make tortillas and blister chiles.

Tamales 101
A Beginner's Guide to Making Traditional Tamales by Alice Guadalupe Tapp

Corn-husked bundles of fresh masa plump with wonderful combinations of sauces, meats, and vegetables-tamales are a simple and delicious staple of Mexican and Southwestern cuisine. Alice Guadalupe Tapp has perfected the art of tamale making, and in TAMALES 101 imparts her knowledge and passion for this comforting treat. TAMALES 101 will show beginners how to make masa dough as well as fold and steam tamales to perfection. Then, once you've mastered the basics, you'll be whipping up batches of Chicken Tomatillo, Chorizo Potato, Vegetable Curry, and Greek tamales in no time. With recipes for nearly 100 traditional, vegetarian, vegan, and specialty tamales and sauces, TAMALES 101 will send you on a culinary adventure that's sure to delight and impress your guests.

Make your own Mexican tamales now! Mexican food Tamale Gift pack. Everything you need to know to become an expert tamale-maker is in this gift pack. Not only will you get authentic corn husks, Tamales masa mix, a can of crushed tomatillos and a bag of dry chile peppers, but you'll receive the tamale steamer and a copy of the authentic recipe provided by Maseca to make the real Tamales! There are many ways for making these different tasting tamales, and the fillings range from savory vegetarian, meat and seafood versions to sweet, fruit-filled desserts.

Graniteware has a porcelain on steel. Steel core for durability and even heat distribution. Dark surface for heat absorption. Inert glass surface doesn't alter the taste of food. Naturally nonstick and easy-to-clean. Oven and dishwasher safe. Blue. 11.5 quart.

Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

Among the world's great cuisines, the foods of Mexico stand out in their diversity and creativity. Rooted in its history of great and ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is indeed a dynamic cuisine -- adaptable but remarkably complete even in its melding of different cultures.

In The Best of Mexico, food editor Evie Righter has chosen the finest examples of culinary creativity from this intriguing and vibrant country. From the chiles, chocolate, nuts, and tomatoes pureed into exquisite sauces, to the corn, beans, avocados, and seafood combined into flavorful dishes, she presents the Mexican cook's ingredients and techniques in a clear and accessible style that will enlighten and inspire.

Here are the favorite drinks, salsas, and tacos; festive dishes including enchiladas, tamales, and pozoles; elegant entrees like Mole Poblano de Guajolote and Pescado a la Veracruzana, and well-loved desserts like Flan and Bunuelos.

Color photographs throughout feature the dishes themselves as well as the bountiful waters and lively marketplaces so representative of Mexico. An essential guide to this distinctive cuisine, The Best of Mexico helps turn an ordinary meal into a fiesta.