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| Reviews of Eat Smart in Mexico: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure (Eat Smart Series, No. 4) (Eat Smart, No 4) |
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eat smart in mexico
the book was very informative on general information about the tastes and variety of food in mexico. i will carry the book to mexico the next time that i go.
EAT SMART IN MEXICO with this essential new guidebook!
While most Mexico guides devote a section to eating, authors Joan and David Peterson see food as an integral part of the journey, the very basis of travel, and their new guide "Eat Smart in Mexico" (1998, Ginkgo Press, $12.95) reflects that sensibility. One of a series that includes Brazil, Indonesia and Turkey, Eat Smart gives a historical survey of Mexican cuisine followed by an overview of each Mexican region, describing its most representative foods, from the North to the Yucatán. We learn, for example, that Michoacan residents eat churipo, a stew made with potatoes and corn and flavored with the sour cactus fruit xoconostle.A recipe section presents essentials like birria, mole poblano and chiles rellenos, as well as more exotic offerings like cheese-stuffed squash blossoms and mezcal sea bass with black bean sauce. The recipes have been provided by a number of restaurant owners, cookbook authors and culinary experts. The most useful section of Eat Smart is its extensive glossary, which is broken down into a menu guide and an ingredients guide. The definitions, written with the gusto of those who are passionate about what they eat, should help readers decipher menus just about anywhere in Mexico. It includes obscure items like codillo enchilmole-pig's knuckles in a black spice paste made of burned chiles, roasted onion and garlic, and juice from the bitter Seville orange, and ayocotes en coloradito-large broad beans in a rich, red, complex sauce of ancho and guajillo chiles, spices, nuts, seeds, raisins and chocolate. Browsing this glossary is certain to whet your appetite to seek out these dishes in the places where they're prepared. -Daniel C. Schecter, Business Mexico
We find much to learn from this book.
In spite of our having traveled in Mexico many years, and having prepared its cuisine at home as well, we find much to learn from this book. And the authors strike us as folks we would like to meet, and even travel with. Carla and Herb Felsted, co-editors, Mexican Meanderings, A Newsletter of Explorations in an Enchanted Land
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