The New Complete Book of Mexican Cooking

In this totally revised new edition, Latin American food authority Elisabeth Lambert Ortiz presents more than 300 recipes (nearly 60 never before published) that bring the colorful tapestry of this popular cuisine to your kitchen. She illustrates how familiar items like peppers, avocados, cilantro, pumpkin and beans are transformed with original and unexpected combinations to give us the memorable flavors of Mexican dishes"”some dating back to the time of Montezuma's court"”such as Mole Poblano de Gaujolote, an extraordinary mixture of various dried peppers, nuts, herbs, spices and a little bitter chocolate. In lively new headnotes for each recipe, Ortiz explores the the fascinating history of this ancient cuisine and gives the reader a vivid glimpse of life in Mexico, as she shares her recipes, her experiences and her vast knowledge of Mexico's culture.