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Cocina Mexicana
http://mexico.udg.mx/cocina/ingles/home.htmlReview by Debbie Mazo
Americans have always had an infatuation with the exotic flavors of Mexican cuisine. Click on over to Cocina Mexicana and sample some of the area's finest cuisine from the comfort of your own kitchen.
Presented in both Spanish and English, this illustrated cookbook offers
dishes with a spicy Mexican style that's great for daily cooking or for
entertaining guests on special occasions. If you love trying new Mexican
recipes, you'll welcome the complete selection of recipes that feature
fresh ingredients and spicy herbs and chiles.
At Cocina Mexicana, start your meal with a zesty selection from the Soup menu. If you're a fan of lentils, there's a rich Sopa de Lentejas spiced with garlic and thickened with the meat from a tender, ham bone. Or, try the Tortilla Soup best served with pasilla chili, avocado, sour cream, cheese, and sausage.
For your main course, the cookbook offers Meat, Poultry, and Seafood recipes.
Meat selections include Mexican Meat Pies (Tortas de Carne) and Veal in
Adobo Sauce. For seafood lovers, the catch of the day includes everything
from
Clams on a Pan to Green Lime Style Shrimp. If you need something to
wash it all down, there's also a number of Mexican Beverages to try.
To top off your meal, browse through the long list of authentic Mexican desserts. Fans of Mexican chocolate can feast on the bittersweet Chocolate Cups or Pears Dipped in Chocolate. Looking for something lighter? Then dip into some Mango Pudding or Pineapple Yam Pie.
For more traditional Mexican fare noted for its blend of flavors, browse through the Typical food section which includes native favorites like Chilaquiles (Tortilla Strips) Con Mole and Quesadillas de Huitlacoche. In the Traditional Dishes of Mexico section, you can sample some of the local cooking using a clickable map of Mexico. From Sonora to Veracruz, Cocina Mexicana cooks up perfection when it comes to the best of Mexican regional cuisine.
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About the Writer Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism. |
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