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MEXICANA - A Mexican CookBook

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MEXICANA by : Williams-Sonoma 

Recipes and text by Marilyn Tausend. 

General editor: Chuck Williams, photographs by Maren Caruso 



Mexico's rich and diverse culinary traditions include countless complex and vibrant dishes. In these pages, you will
find recipes that capture the beat of the cuisine, from mole poblano, a long-simmered blend of chiles, seeds, and
spices, to bright-flavored ceviche dressed with fresh citrus juice. A chapter on desserts also tempts, whether you crave
chocolate cake with chile-infused whipped cream or coffee and Kahlua flan.



Williams-Sonoma Collection Mexican offers more than 40 recipes, including well-loved classics and many other timeless
dishes. For a casual dinner, fill warm corn tortillas with tender morsels of carnitas or chunks of fresh fish lightly
fried to a crisp golden brown. Or, plan a summer supper of watercress salad tossed with orange, jicama, and avocado;
creamy corn and poblano chile soup; and delicate sea bass topped with salsa verde. Versatile and delicious, Mexican food
is always irresistible.



Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a
photographic side note that highlights a key ingredient or technique, making Mexican more than just a superb collection
of recipes. Including all the basics and an extensive glossary, this essential volume will help you create and enjoy
many delicious Mexican meals.

Front cover: Guacamole with Homemade Tortilla Chips, page 10.



MARIl.YN TAUSEND is an expert in Mexican food traditions with over 20 years of experience writing and traveling
throughout Mexico. Her book Cocina de la Familia, authored with Miguel Ravago, was awarded the IACP/Julia Child Best
American Cookbook. She is also the author of Savoring Mexico in the Williams-Sonoma Savoring series. Tausend leads
culinary tours to numerous regions in Mexico with her staff of Culinary Adventures, Inc.



CHUCK WILLIAMS, general editor, has helped to revolutionize cooking in America. He opened his first Williams-Sonoma
store in the California wine country town of Sonoma in l956. More than 200 stores are now open in the United States.



CONTENTS

Introduction



THE CLASSICS

Guacamole with Homemade Tortilla Chips

Ceviche

Chicken Enchiladas with Salsa Roja

Chilaquiles with Salsa Verde

Stuffed Poblano Chiles with Walnut Sauce

Pork Tamales with Red Chile Sauce

Veracruz-Style Red Snapper

Mole Poblano





LITTLE BITES AND SNACKS

Fish Tacos

Quesadillas with Poblano Chiles

Shrimp Empanaditas

Flautas with Shredded Chicken

Squid and Shrimp Tostadas





SOUPS AND SALADS

Tortilla Soup

Pozole Verde

Black Bean Soup

Creamy Poblano Chile Soup with Corn and Mushrooms

Watercress Salad with Orange, Jicama, and Avocado

Nopales Salad





SEAFOOD AND POULTRY

Shrimp in Chipotle Sauce

Sea Bass in Parchment with Salsa Verde

Rice with Seafood

Zucchini-Stuffed Chicken Breasts

Pibil-Style Baked Chicken

Tinga Poblana with Chicken

Duck in a Green Pipian





PORK, BEEF, AND LAMB

Carnitas

Pork Chops Marinated in Adobo Sauce

Carne Asada

Salpicón of Beef

Meatballs in Chipotle Sauce

Pork Tatemado

Lamb in a Savory Chile Sauce





DESSERTS

Coffee and Kahlua Flan

Brandy-Infused Bread Pudding

Mango Ice

Mandarin Mousse

Polvorones

Chocolate Cake with Ancho Whipped Cream

Rum-Raisin Cheesecake



MEXICAN BASICS

Glossary

Index



Plz Seed...



ThnXX...



mAnaV...

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