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Diccionario Enciclopedio de la Gastronomia mexicana Ricardo Munoz Zurita Editorial Clio Mexico DF: 2000 ISBN: 9706630945 624 pages Recently, my DH took a trip to Mexico City for a work obligation and I of course had to send along an "encargo." The only item on my wish list: this Diccionario written by Ricardo Munoz Zurita. Because of the high price of the book in the US (Amazon had it for $90 USD), I asked for my hubby to look for it for me. DH got the book in Coyoacan at Liberia Gandhi for $300 MXP. However, now that I have it in my hands, to me it would have been worth it to pay the $90 USD. I really respect the work of Ricardo, and I had met him once at a book signing here in San Diego where I purchased two of his previous books, Los chiles rellenos en Mexico and La comida en los Almdendros. The book is 624 pages of detail on practically every ingredient, utensil, cooking technique or serving item used in Mexican cooking with color photographs. Every Mexican state has an overview of their cuisine. Each entry comes with detail on the use of the ingredient or object, it's regional uses/variations and most entries have photographs. For example, the section on tamales is very detailed, with charts of the types of fillings identified by culinary region and other graphs charting out the tamal wrappers by geography. 20 pages of descriptive detail with photographs and separate entries for significant regional variations. The Diccionario also covers rarer foods, such as xonequi from Veracruz and the even rarer chorizo de abulon de Ensenada (now not eaten due to overfishing). This book is probably the most valuable reference to my cooking library since I bought Diana Kennedy's books. It is a clear, factual presentation of Mexican cuisine in an easily accessible format. Simply MARVELOUS. I recently heard that the book has been released as a serial and can be purchased at your local newsstand in Mexico. I haven't seen it, but it doesn't mean that it doesn't exist. In the preface, it indicates that an English translation is in the works. Caarina

I will be travelling to the Yucatan and Belize in April with my best friend, and I will be probably using Merida as a base for a week and then travelling out to different towns in the surrounding area. I wanted to take a cooking class to get more familiar with the cooking of the Yucatan (which I don't know much about), and I found this cooking school. Anyone have any comments or personal experiences here? http://www.los-dos.com/ It is run by Chef David Sterling. I am going to be on a budget, so I'll only be taking the day class. If someone has another recommendation in Merida for restaurants, cooking classes etc, I would greatly appreciate it. Thanks! Caarina

For me, the most elusive ingredient in Mexican cooking has to be the most basic-- CORN. Thankfully, I can get fresh masa at my local mercado and/or tortilleria, but what of fresh corn? tamales de elote? calabacitas? esquites? You really cannot use that ultrasweet US corn! Last fall, I tried to pick up some field corn from some distant cousins who still farm in the Midwest. They looked at me as if I had two heads. When I asked for huitlacoche (corn smut), they really thought I had lost my marbles. In the midwestern US it is burned because it is a "pest" and can spread quickly) Unfortunately climatic conditions were not ideal for either because of the drought and the harvest was very late for corn, so no deal. Since then, I have been on the lookout in every single market for field corn. Frozen or fresh. No dice... until... as luck would have it... I have been reading Maria Baez Kijac's book on South American Cooking. She goes on about the lack of proper corn to make lovely foods like Humitas(fresh corn tamales). That got me thinking to extending my corn search to South American markets. Then yesterday, I went to my local Latin American market that caters primarily to Argentinian and Peruvians to check out if they had the corn that I ate in Ecuador (the very starchy choclo). The kernels for the choclo I had in Ecuador were irregular and large, about the size of pozole corn. I was in luck, they had some frozen choclo, marketed under the Amazonas brand, in stock. So... on to experiment. I have to make some calabacitas tonight for dinner. Will report on results tomorrow... Caarina

This weekend, I made Chichilo Oaxaqueno from Susana Trilling's book, Seasons of My Heart with chiles I brought back from Oaxaca. Unfortunately, I was flying blind here because Chichilo is one of the only moles I didn't try in Oaxaca. The result was tasty, but I needed some culinary guidance on this one. 1) Any suggestions on how to burn those chile seeds? I felt like I needed the blow torch to really do it right because I had to go outside (child at home). There was quite a bit of wind so I couldn't get a good burn. 2) I'm not sure if the mole truly had the most authentic taste bc I couldn't get those seeds to burn properly. The tortilla was fully blackened, but maybe only a quarter of the seeds. The mole was not a dark brown, but more of a very dark red. (in shade between a mole coloradito and mole poblano) Can anyone give me a proper color description of Chichilo or has anyone done a comparison with chichilo eaten in Oaxaca with their own version at home? 3) My DH is a vegetarian, and I used red potatoes, chayote, green beans and chochoyones in my stew (recommendations from Iliana de la Vega from El Naranjo). Pork and beef as well as vegetables are traditionally used in this stew type mole, but the vegetables alone were quite delicious. Any other suggestions on possible vegetable combinations with this mole? I'm thinking some nopales would be good too.... Thanks! Caarina

I'm compiling a section in a book of Mexican things, for UK publication, and part of it is techniques. Is there anything I should include in addition to: making tamales using corn husks, banana leaves, steaming tamales, roasting fresh chiles for stuffing and using in sauces etc, rehydrating dried chiles for stuffing and using in sauces, making tortillas, making lard (the yummy kind from leftover carnitas), 'frying a sauce' to intensify the flavours after pureeing the ingredients..... i don't know. they need 4 pages of stuff, and i'm about a page short. how can people work by filling up pages, i ask you, rather than including information, but with this pub house its all about the appearance/photography which is the way some publishers are. and i do suppose the visual stuff is very good for many readers, to get a picture of what things look like if they haven't seen them in person. anyhow, i want to fill up the space, and also i don't want to miss anything out. i especially want to include all the techniques that make mexican food so unique. thanks, Marlena

How many authentic Mexican soups are there? I am interested in sopas aguadas, not sopas secas, which is perhaps another topic entirely. What is the difference between Sopa Azteca and Caldo Tlalpeño, if any? How does Sopa de Milpa differ from Sopa Comadre? Is Sopa de Ajo customarily made with or without tomatoes? Who took the beans out of the Sopa Tarasca in Pátzcuaro, Michoacán, and why; and is the soup an invention, or an ethnic development? Do pozole and menudo qualify as soups, stews or something else entirely? When is it appropriate to serve wedges of limón with soup, put crema atop, and, Cilantro, ¿Sí o No? Are Saltines ever acceptable with Mexican soups? My first post here, amigos. Gracias por su amabilidad. ¡Buen Provecho! Panosmex

I just made four pounds of chorizo in the sausage cook-off and would love to know your favorite dishes, especially with fresh chorizo. In particular, while I've found quite a few recipes for chorizo and potatoes or eggs, with sopas, etc., all of those preparations require that the chorizo meat be removed from the casings and fried. Are there any preparations that keep the sausages whole?

Greens Tacos I like to make these for breakfast or lunch: I try to eat dark leafy greens most days one way or another. 3/4 lb greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots' in the fridge to be munched on later. the greens are good to eat, but 2 tsp cooking oil 2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....) Pinch red pepper flakes or cayenne 2 T cream cheese 4 small corn tortillas or 2-3 larger flour ones Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy. Keywords: Vegetables, Easy, Vegetarian ( RG1521 )

I found a lot of scattered posts, but no good central repository of our faves. Many of us are fond of Plaza Garibaldi for enchiladas (especially enchiladas de mole), tacos, bistek, and other homey basics. Taqueria Veracruzana was the first of the new influx of simple, authentic spots, and remains a great place for tacos and more. And they're open 7am to midnight, 7 days. There are some mixed feelings about La Lupe and I'll agree that the food has not thrilled me on a couple of recent visits, but it has a great location, an especially nice spot in good weather. Others are big on Lolita for more upscale, modern preparations. Despite the skepticism about flashy Steven Starr restaurants, I've always had good food at El Vez. The original chef, Jose Garces, has left to open the Spanish restaurant Amada, but I found one visit after his departure reassuringly consistent with earlier meals. Thanks to a mention in Michael Kein's Table Talk, I just tried Taco Riendo at 5th and Thompson, one block north of Girard. It's an attractive little place, with most of the usual stuff on the menu, but also some less-common, great-looking soups, stews and specials. I wasn't all that hungry, so just grabbed a couple of tacos, and they were excellent. One with "Choriqueso" (chorizo and melted cheese) from the regular menu was slapped on the grill for a minute to melt the cheese, so the tortillas had a nice crisp but not-quite-crunchy texture. It dripped florescent red grease down my arms, as it should... thumbs up! The other, from the specials board, was "Carne enchiladas" which was not as spicy as some I've had, but featured nicely tender and juicy freshly-grilled and sliced pork. Served with a wedge of lime, radish slices and and some very tasty red salsa, it made a very tasty dinner. $3.50 each for these particular tacos, but the more basic ones are cheaper. I liked it a lot, and look forward to trying more. So, where else do we like?

So I've been reading, and hearing, about a recent influx of Hispanic workers, primarily Mexican. There's some speculation that this will result in a major shift in the culture. What do y'all think...what does the future hold? Salsa music coming from the open doors of the bars on Bourbon street? Taco carts on Canal?

working on my christmas list, and it's time to add a few cookbooks. anyone have any good suggestions for some tex-mex and mexican cookbooks?

There is a discussion going on in Cooking about making vinegar, and of course there are lots of questions about that wonderful Mexican vinaigre de pina, and how it is made: Vinegar in Cooking. I took my best shot, which isn't saying much. Anyone else? Caroline? Esperanza? Shelora ... who is, I believe, in the Land of Pineapple Vinegar as we speak? I've had luck making it here, but rotten luck finding it for sale in markets. What other fruit vinegars are made that anyone knows of? There is so much stuff en escabeche, that there has to be several sources for mild, fruity vinegars. Theabroma

I am putting together a menu for a lunch party featuring a selection of traditonal Mexican Christmas foods. I am looking at ensalada de Navidad, ponche, tamales of course, and a rosca de reyes (also a tres leches because the hostess has requested one). I would really, really love to hear any suggestions on some traditional, regional items ... both for this event and just for all of us to try. Yucatan? Veracruz? Michoacan? Puebla? Queretaro? Hidalgo? All of the other regions. I know that there are candies, and I do know some special enchilada combinations, but what about breads? cookies? soups? and especially corn masa antojitos? Mil gracias, Theabroma

Editor's Note: This discussion topic is to focus on the better Mexican and Latin American restaurants in the Triangle area of NC. Feel free to add your thoughts about your favorite place here. A couple of discussions were started elsewhere about Jibarra, a high end Mexican restaurant in Raleigh, and Vallarta, a Raleigh Mexican seafood joint. Rather than creating a new discussion for every single Mexican and Latin American restaurant in the Triangle, let's consolidate the discussions here.. As a critical mass of taquerias have sprouted up across the Triangle I was wondering if there was a consensus out there as to which one was the best? I am a big fan of Fiesta on Highway 54 outside of Carrborro though am not sure if this counts as a true taqueria or not (it is the latest incarnation of El Chilango, perhaps the best Mexican restaurant ever to grace Jones Ferry Road in Carrborro). I have had good quesadillas and tortas at the Tienda across the street from the Highway Patrol/State Bureau of Investigation HQs on Old Garner Road in Raleigh, and I was wowed by the diversity on the buffet of Garner's Taqueria Los Portales on Tryon Rd. until it closed. On the downside the new Taqueria that opened on Peace St. in Raleigh was severely disappointing (Brisas de Acapulco is the name). The meat was stringy and overfloured and the mole sauce runny. Is there any comprehensive take on these new additions on Triangle cookery?

Due to a miscalculation of my own cooking ability I was left with a kilo of masa harina and some fresh yeast after the weekends Mexican cooking. So I combined the two. I made a fairly straight forward hearth cake mix then cooked in very slowly on on side until the bottom was brown and very crisp, while the top was soft, but cooked though. This was then filled with some bean chile that I made. Thus: OK, it was very good and with a bit of refinement it could be even better, but my question is, is this type of yeast cooking done in the Mexican kitchen (if so recipes or descriptions) or have I invented the fluffy taco?

The topic says it all...I have found one decent place in Kensington market...I heard theres one on King St East of Spadina...not sure the name... I am on a quest for good mexican food in TO...need a little help here!

I would like to cook my (first) Mexican meal for friends close to this date. Are there some specific dishes that are prepared (for the living) on this festival/date?

Natural levain bread baked in brick ovens. Yippee! A bakery outlet in Puebla and in Oaxaca City. Click on the "pan" to reveal all. Pan

Hi Melbourne eGulleteers, In a few weeks I'll be visiting Melbourne (I'm an expat Melburnian coming back to see family), and on my already long list of things to do, I'd like to add a meal at one of Melbourne's better Mexican restaurants (of which, from memory, there may be very few). It's a long term dream of mine to open a mexican place somewhere, probably starting with a taqueria, and hopefully building up to something more substantial. I'm spoilt rotten here in the U.S., not only from the local selections, as I live in East Harlem, where most of the mexican restaurants are staffed by expats from Puebla, but doubly so as my wife is mexican american with an vast ancestral cookbook. I dread coming back to live in Melbourne and not having access to a simple but great taco filled with chorizo, carnitas, cecina, you name it... I'm sure there are lots of tapas places around, but is there anything purely mexican of note? So this trip will be partly to find out what the lay of the land is - growing up, the only options available were the predictable and pretty awful Taco Bill-type bean and cheese places. Has anything changed? I look forward to reading any opinions you might have, Angus.

I need all types of Mexican restaurants in the Triangle, specifically Durham. I'm working on a big project on a short deadline and anything that's "South of the Border" will suffice. It's sad to say but I'm looking for as many restaurants as possible with quality being a secondary concern. So pretty please, start naming away ASAP. As much information as possible is always appreciated.

What are you making to celebrate Mexican Independence Day? I'm off to buy poblano chilies and make a picadillo de puerco. What will you be making? Do you plan on doing the "grito" later in the evening? I will be attending a fiesta late tonight, where the grito will be performed! Can hardly wait. s

Hoping to find a great Mexican place in Hoboken.. I havent really found one in Manhattan.. Was just wondering if there was a place worth comming over for this Saturday afternoon for some tequila and a great lunch.. Finding the tequila part is not my first worry..

Am looking for a recipe, was hoping someone knows a good one... Made a good version last night with creme fraiche, mexican cheese, cayenne, and parm.. Also does someone know the name of this dish in Spanish..

Mexican Corn Pudding Serves 8 as Side. Ingredients 1 c corn kernels 2 c water 2-1/2 c milk 1-1/2 c yellow cornmeal 1 tsp salt 1 T granulated sugar 1/2 red bell pepper, diced small 2 T butter, melted 1/2 c white farmer's cheese, or small-curd cottage cheese 2 T cilantro, finely chopped 5 large whole eggs 1 T baking powder 2 tsp fresh red or green hot chili peppers, minced Salt and freshly cracked blackpepper, to taste Preheat oven to 425§F (220§C) and grease a 3-quart casserole dish or medium-size cast-iron skillet. Mix the water and milk in a large pot and bring to a boil. Add the cornmeal, salt, and sugar. Turn the heat down to medium-low and stir for 1 or 2 minutes, until the mixture is thick. Remove from the heat and add the corn, bell peper, butter, cheese and cilantro. Set aside. In as separate bowl, beat the eggs and the baking powder until it becomes frothy. Add the chili pepper and mix into the cornmeal mixture until is mixed well. Add the salt and pepper and place the mixture in the casserole dish or skillet. Bake for 25-30 minutes until golden brown. Keywords: Side, Cheese, Vegetarian, Lunch, Easy, Dinner, Vegetables, Mexican ( RG1390 )

It's almost embarrassing to admit that we ate anything at all for lunch, given what we did later in the evening, but we three eGulleteers needed sustenance after an exhausting afternoon of wine shopping.... Finding ourselves close to Camden, we developed an uncontrollable urge for tacos, so we made our way to Mexico Lindo. The savvy sommeliere, employing her finest phone diplomacy, got detailed directions to 3523 Federal St, which ended up leading us a bit east of the center of Camden. We passed a fair number of other intriguing-looking places, but were focussed on Mexico Lindo. And good thing too, we got a quick, inexpensive, and really tasty lunch. Pedro had the right idea on this warm day, ordering something that turned out to be an incredibly refreshing watermelon flavored Agua Fresca It was a good accompaniment for the complimentary homemade chips and 2 salsas. We really did just want a light snack, so we each got one taco, all of which were really quite generously stuffed. Pedro took a chance on the Cabeza, and liked it, although we still aren't sure what parts of the head were used, or even the head of what....Katie gave thumbs up on her "Al Pastor" although it didn't seem to be the spit-roasted pork with pineapple, just nicely seasoned meat. I quite enjoyed the "enchiladas" taco which was filled with pork in a medium-spicy sauce. But, given that we are who we are, we couldn't really leave well enough alone and indulged in the queso fundido con chorizo. This was a really delicious version of this: gooey, crusty, spicy, oily... All of this was about $16 before a tip. Bueno.