Fresh Mexico: 100 Simple Recipes for True Mexican Flavor
Where to buy Fresh Mexico: 100 Simple Recipes for Right Mexican Flavor books online?
- ISBN13: 9780307451101
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Amazon.com Review
Book Description
Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family tree’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she establish plenty to like in the markets, quickly folding new ingredients into her repertoire. She also encountered some curious foods masquerading as authentic Mexican: cheddar cheese-stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, simple-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with clearness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal?
In her vivacious, fresh voice, Marcela aims to invigorate America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still prompt the authentic flavors of her native cuisine. Her food is much like her, Mexican but influenced by additional cultures. You’ll find recipes for Tilapia Ceviche; Butternut Squash-Chipotle Broth; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Fleeting Ribs; and Fresh Guava Layer Cake.
Inspired thoughts, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, quick recipes and dishes that are low in stout are called out with simple-to-find symbols. With more than a hundred tasty recipes and gorgeous color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.
From Fresh Mexico: Game Hens in Apricot, Tequila, and California Chile Sauce
This recipe is one of my favorites ever. It comes from my aunt Marcela, a chef who inspired me to enter the magical world of the culinary arts. We not only share the same name and the same career, we also agree that sweet and spicy is one of the best combinations when preparing Mexican food. Store-bought apricot preserves, used here, work well; just be sure to buy the best you can find. A kitchen syringe is a useful tool for injecting the hens with a flavorful mixture of broth, butter, and tequila. The result is a moist and succulent dish. –Marcela Valladolid
Ingredients
- 3 cups chicken broth, or more as needed
- 2 tablespoons unsalted butter, melted
- 4 tablespoons golden tequila
- Two 2-pound Cornish game hens, thawed if frozen
- 3 California chiles, stemmed and seeded
- 1/2 cup apricot preserves
- Salt and freshly ground black pepper
- Fresh apricot halves, for garnish
(Serves four)
Directions
Preheat the oven to 350 F.
Mix 1/4 cup of the chicken broth, the melted butter, and 2 tablespoons of the tequila in a tiny glass bowl. Using a kitchen syringe, inject the mixture all over the hens, about 1/2 inch deep into the flesh. (If the butter in the mixture solidifies, warm it in a microwave.)
Place the chiles and 2 cups of the broth in a tiny saucepan, and bring to a boil over high heat. Remove the pan from the heat. Let stand for 5 minutes to diminish the chiles. Then transfer the mixture to a blender and puree until smooth. Strain the chile mixture into a tiny bowl, pressing on the sieve to extract as much liquid as possible. Discard whatever is left in the sieve.
Mix 1/4 cup of the preserves and 1/4 cup of the chile mixture in a medium bowl. Season heavily with salt and pepper. Rub the mixture all over the hens, effective some of it between the skin and the breast. Place the hens on a rack in a large roasting pan. Add the remaining ½ cup broth to the roasting pan.
Heat, basting with the pan drippings every 20 minutes, for 1 hour, or until a thermometer inserted into a thigh registers 160 F. Add more broth if the juices start to dry out.
Transfer the hens to a platter. Strain the pan juices into a medium saucepan. Add the remaining 2 tablespoons tequila, 1/4 cup apricot preserves, and chile mixture. Bring to a boil over high heat.
Lower the heat and simmer for 5 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste. Pour the sauce over the hens, garnish the platter with fresh apricot halves, and serve.
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This book is anything but “authentic” but there are some excellent thoughts and it may be worth your time. Most Italians would be confused to eat at Giada DiLaurentis’ home and learn that they were being served Italian food. Likewise, most Mexicans, except maybe in resorts, would be surprised that their cuisine is rich in things like Osso Buco, Game Hens with Apricot-Tequila-California Chile Sauce and Golden Beet Carpaccio. They might like it, it may be excellent but it’s hardly “authentic”.
My problem with both this book (and persons by Giada) is the assumption that real Mexican (or Italian) food needs to be “lightened up” and modernized. Terrible American versions of both cuisines can use some help but it’s not the host cuisine’s fault that we keep building a mess of things.
So the whole premise is kind of a mess but there are some excellent looking dishes here.
Reader’s Rating: 3 / 5
What a wonderful Mexican flavored recipe book. I’ve eaten many of these, or similar, meals over the years traveling in Mexico and the Southwest. Now I have them in simple recipe form. I’ve already prepared the Skewered Shrimp for two different groups, one back East and one here in Southern CA. I used Thyme on one as the Rosemary was not available. Both were kicking! I upped my reputation and didn’t have to admit how simple they were to prepare.
I like regular tacos, burritos, tortas and such, but what a way to kick it up using authentic Mexican style and ingredients. Marcela has brought out a wonderful book, giving us not only these recipes but also fantastic photos, food history and family tree tidbits. A must have for persons wanting to go beyond the street fare.
Reader’s Rating: 5 / 5
First, I LOVE Marcela’s new show on the food network, so I had to go out and get her cookbook. I have visited Mexico twice in the past year and my spouse and I fell in like with authentic Mexican food. Marcela’s cookbook is loaded with authentic recipes that use fresh and ingredients. Everything we have made has been simple and has turned out to be tasty! The only reason I would give this cook book a 4.5/5 (if it were an option), is because it is reasonably hard to find ingredients. Marcela permanently talks on the show about how simple it is to find the ingredients. We live in a pretty diverse city with a large Latino population (my spouse included), and it is really hard for us to find a lot of the dried chiles. We have even tried the organic market and latin markets with no success. Also, there are several recipes in this cookbook that I would never had a desire to make, such as the cornish game hens. I would be very pleased with a larger dessert selection too!
Reader’s Rating: 5 / 5
Fantastic recipes that taste like they took a lot of time and effort, but they dont. Like everything I have tried.
Reader’s Rating: 5 / 5
This cookbook is the most incredible cookbook I have ever bought! Every recipe is healthy and uses fresh ingredients. I have tried at least 6 recipes so far and each one has been incredible. I highly recommend this cookbook! The pictures are gorgeous, simple instructions, and vegetarian friendly. I will buying several copies for friends and family tree.
Reader’s Rating: 5 / 5