Search results for [Mexicans] at Tsuga Consortium

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Mexican Gothic / by Moreno-Garcia, Silvia,author.;: "The acclaimed author of Gods of Jade and Shadow returns with a darkly enchanting reimagining of Gothic fantasy, in which a spirited young woman discovers the haunting secrets of a beautiful old mansion in 1950s Mexico"--; Subjects: Gothic fiction.; Historical fiction.; Haunted houses;; Available copies: 1 / Total copies: 1; unAPI
Claudia's cocina : a taste of Mexico / by Sandoval, Claudia,author.; Scheintaub, Leda,editor.; Porter, Todd,1975-photographer.; Cu, Diane,photographer.;: Subjects: Cookbooks.; Cooking, Mexican.;; Available copies: 1 / Total copies: 1; unAPI
Mi cocina : recipes and rapture from my kitchen in México / by Martínez, Rick(Chef),author.; Fuller, Ren,illustrator.;: "An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of Food52's "Sweet Heat" series, Rick Martinez. In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appétit food editor Rick Martinez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography. In this beautifully personal tribute, Rick expresses Mexico's regionality through dishes like Oaxaca's Mole Coloradito (a rich pasilla chile sauce made with dried fruits, nuts, and seeds and sweetened with plantain and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya, tomatillo, and a spicy cream sauce) from coastal Baja. He delivers recipes based on his favorite home-tested version of each dish, veering from tradition when inspired-- like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca. Rick always keeps accessibility in mind when speaking to the availability of ingredients such as chiles, spices, and herbs-he often calls for or talks about what is traditional and provides substitutions and replacements when needed. In addition to the captivating recipes, Rick includes essays on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and his experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatlán. The collective result is touching, transportive, and delicious"--; Subjects: Cookbooks.; Recipes.; Cooking, Mexican.;; Available copies: 1 / Total copies: 1; unAPI
Comida Mexicana : snacks, tacos, tortas, tamales & desserts : a Mexican cookbook / by Cienfuegos, Rosa,author.;: "Mexican food might seem easy to imitate. But a taco with soul? Now that's a different story. Many have wrestled with this ancient cuisine and its punch-in-the-face flavours. Most have failed. Thankfully, Comida Mexicana is the real deal. Rosa Cienfuegos travels the length and breadth of her homeland to bring you Mexico's most beloved snacks, tacos, tortas and tamales. From the vibrant streets of Mexico City, to tucked-away villages and tranquil coastal towns, each region and every family has their favorite dish and a story to tell. Discover them here. Ditch the imposters, eat like a true Mexican."--Back cover.; Subjects: Cookbooks.; Recipes.; Cooking, Mexican.;; Available copies: 0 / Total copies: 1; unAPI
Treasures of the Mexican table : classic recipes, local secrets / by Jinich, Pati,author.; Mosier, Angie,photographer.;: "The "buoyant and brainy Mexican cooking authority" (New York Times) and star of the three-time James Beard Award-winning PBS series Pati's Mexican Table brings together more than 150 iconic dishes that define the country's cuisine Although many of us can rattle off our favorite authentic Mexican dishes, we might be hard pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For her newest book, Pati Jinich brings home the signature recipes that home cooks, market vendors, and chefs have shared with her as she crisscrossed her native country for the past decade. From Baja lobster tacos to Oaxacan-style grilled flank steak, these recipes represent the culinary diversity of the nation that has, depending on how you count them, as many as thirty-two different cuisines. Each recipe is a classic. Each one comes with a story told in Pati's warm, relatable style. And each has been tested in Pati's American kitchen to ensure it is the best of its kind. "--; Subjects: Cookbooks.; Recipes.; Cooking, Mexican.;; Available copies: 1 / Total copies: 1; unAPI
Trejo's Tacos : recipes and stories from L.A. / by Trejo, Danny,1944-author.; Garvey, Hugh,author.; Anderson, Ed(Edward Charles),photographer.;: "From the legendary actor and L.A restaurateur comes a cookbook featuring 75 badass recipes, from lowrider donuts and award-winning vegan cauliflower tacos to a sweet and spicy brisket inspired by Danny's mom's barbacoa"--; Subjects: Cookbooks.; Recipes.; Cooking, Mexican.; Tacos.;; Available copies: 1 / Total copies: 1; unAPI
200 easy Mexican recipes : authentic recipes from burritos to enchiladas / by Coffeen, Kelley.;: LSC; Subjects: Cooking, Mexican.; Cookbooks.;; © c2013., R. Rose,; Available copies: 0 / Total copies: 1; unAPI
My Mexican Kitchen : 100 Recipes Rich with Tradition, Flavor, and Spice : A Cookbook. by Longoria, Eva.;: A celebration of Mexican ingredients and traditionsplus 100 favorite recipesfrom Eva Longoria While hosting Searching for Mexico on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes like meat-stuffed Chiles en Nogada draped in a creamy walnut sauce and the Yucatan classic Pollo Asado, made with an aromatic garlic-citrus-achiote paste. In My Mexican Kitchen, she embraces the techniques and flavors she discovered and brings them home to her Southern California kitchen. From dishes based on long-heeded Aztec traditions like Chicken Enchiladas with Salsa Verde to her Tia Elsas Pork and Red Chile Tamales and Conchas that remind her of Mexico City, each recipe offers a delicious tribute to Mexican food and flavors. In addition to recipes for Enfrijoladas, White Pozole, Shrimp Aguachile, Cheesy Tacos de Fideo with Chorizo, and Butternut Squash with Coconut Oil and Cayenne, Eva dives into the backstory of many key Mexican ingredients from vanilla to agave. Alongside recipes that are masa-based like gorditas and sopes, she writes about the history of maiz and masa, nixtamlization, and the commercialization of corn, and she speaks to tequila production and traditions prior to showcasing not one but three recipes for margaritas. Evas genuine love for cooking and culinary-related history along with her pride for her heritage shine on every page of this beautiful, meaningful, and delectable cookbook.Library Bound Incorporated; Subjects: COOKING / Media Tie-In; COOKING / Regional & Ethnic / Mexican; TRAVEL / Mexico;; Available copies: 0 / Total copies: 1; unAPI

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