Mexico: The Beautiful Cookbook
by Susanna Palazuelos

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Book Reviews of Mexico: The Beautiful Cookbook

Book Review: A must for anyone serious about cooking authentic Mexican
Summary: 5 Stars

Getting specific. Sopas/Caldos. For Americans, soup is probably not the first thing that comes to mind at the mention of Mexican cuisine. It's their best kept culinary secret. This cookbook is filled with outstanding soup recipes. Caldo Tlalpeno, Mole de Olla, Pozole, and Sopa de Tortilla are regularly served in the fall and winter months at our house. There are other great ones we've tried as well: Minguichi (chile and cheese soup), Sopa de Nuez con Chipotle (Pecan soup with chipotle sauce), and Sopa de Acelgas (Chard soup).

The first recipe I ever tried from this book was the Quesadillas. I didn't have fresh masa, so I used masa harlina, which worked surprisingly well. I have since found a Mexican market that sells fresh masa, so I always use that now. I guarantee that you'll never be satisfied with a warmed over store-bought flour tortilla with some cheese thrown inside, once you've made an authentic quesadilla! My Michoacan in-laws were impressed!

If you can get fresh masa, the Picaditas (masa boats) will impress any guest - and they're SO SIMPLE!

I've also tried the more complex and labor-intensive recipes such as Lomo de Cerdo con Salsa de Tomate y Rajas de pimiento Morron (Stuffed pork loin with tomato sauce and green peppers). My mother loved it. The pork is stuffed with fresh spinach and cheese. I highly recommend it!

Next. Salsa. The book has eight outstanding salsa recipes. The mouth-watering pictures and recipes of these eight salsas on Pages 199-200 should alone drive you to buy the book.

Writing this review makes me determined to try one recipe out of this book that I've been dying to try ever since I got it: Tortitas de Tuetano (Fresh masa mixed with marrow topped with an avocado sauce). I've tried several stores, but haven't yet located anyone who will sell me marrow bones.

I very recently tried the recipes for Chiles y Verduras en Escabeche (Pickled chiles and vegetables) from this book and from Bayless' Authnetic Mexican. I do prefer Bayless' version. And if you are trying to make tamales or mole sauce for the first time, I suggest you go with Bayless' instructions.

I confess I've never tried to make any of the dessert recipes in this or any Mexican Cookbook.

Now, the bottom line for many potential cookbook users is, Can I easily get the ingredients? If you can get fresh masa, mexican cheese (such as queso cotija or queso fresco - don't go with the feta mentioned as a possible substitute), tomatillos, and dried chiles such as ancho/pasillas and New Mexico chiles, you're in great shape. And fresh masa is actually used in only a small proportion of the recipes.

In sum, get Mexico The Beautiful Cookbook and Rick Bayless' Authentic Mexican. Great investments. Those who appreciate good food will love you.

Summary of Mexico: The Beautiful Cookbook

The drama of Mexico's tumultuous history--the rise and fall of the Olmec and Maya civilizations, the magnificent Aztec world that greeted Cortes, the arrival of the Spanish conquistadors, and the turbulent revolutionary years--is vividly reflected in the cuisine of this vast country. Mexican food is history itself, a culinary marriage of native Indian foods such as corn, beans, squash, chocolate and chiles with the Spanish contribution of wheat, rice and meats. The merger resulted in one of the world's most intriguing and least understood cuisines.

Mexico the Beautiful Cookbook captures the fascinating culinary heritage of Mexico in one stunning volume. The recipes, prepared by Acapulco-based Susanna Palazuelos, represent a vast selection of authentic Mexican dishes, from all of the states of Mexico. Many of them are unusual regional dishes that have been passed along by word of mouth, such as garlic chicken from Veracruz, and San Luis Potosi's own version of enchiladas. The traditional favorites are here--chiles en nogada, tamales, pozole, tortilla soup--along with some contemporary surprises such as tequila mousse, cilantro soup and lobster crepes. With pine nut sauce. Other well-known Mexican cooks have also contributed their own special recipes to the book.

All 250 recipes have been photographed by Ignacio Urquiza, one of Mexico's foremost food and travel photographers. He also provided the scenic photographs, which lead the reader through the regions of Mexico, revealing the markets, the countryside, the way the people live and eat in this varied and beautiful country. Marilyn Tausend's text provides an informative accompaniment to the recipes and photos, exploring Mexico's dramatic history through its food.

Mexico the Beautiful Cookbook is the essential cookbook for anyone interested in Mexico and Mexican food.

Mexican Books

• Books > Subjects > Cookbooks, Food & Wine > Regional & International
• History > Americas > Mexico