Wide Variety of Mexican Cuisine Well Covered in Another Helpful World Food Entry
What has been perceived to be Mexican cuisine in this country - tacos, burritos, enchiladas - touches only the tip of the iceberg that represents the fulsome epicurean delights that await lucky visitors to that country. Fortunately, Lonely Planet saw fit to add Mexico to their line of World Food pocket guides, which have become almost as indispensable as their main country tour book titles. Author Bruce Geddes, a Toronto-based Mexicana aficionado, provides useful information about the surprisingly complex food culture south of the border, though with less emphasis on a historical perspective versus other entries in the series. I don't think he has as comprehensive an understanding of the culture he covers as others have displayed in the series.
Nonetheless, he spends an ample amount of space on Mexican staples and specialties, as well as the highly distinctive regional variations from the moles and chapulines (grasshoppers) of Oaxaca to Veracruz's incomparable seafood. The sections that resonate the most are the detailed descriptions of the expansive markets located in the major cities, including invaluable advice on what to look for and what to buy; a personal profile of Laura Esquivel, author of "Like Water for Chocolate"; the components of a Mexican banquet; and the city maps highlighting his favorite eateries. There are interesting thumbnail inserts on nueva cocina mexicana (new Mexican cuisine), a visit to a sleepy town called Bustamante famous for their breads and mezcal, and a history of the traditional watering holes called pulquerÃas.
I was fortunate enough to take lessons from chef Iliana de la Vega at her superb restaurant, El Naranjo, in Oaxaca, so I was able to use this book to guide me through the ingredients she had us use to prepare our specialty dishes. The book is truly invaluable for its definitive culinary dictionary, quick-reference glossary and the lengthy list of useful phrases necessary when ordering food and drink there. As with the other World Food books, there is an abundance of wonderful photographs to help you visualize the food, locales and people. In short supply unfortunately are truly distinct recipes. Regardless, this is a fine guidebook to have when exploring the best that Mexico has to offer for the palette.
Who fact-checked this thing??
This book is terrible, riddled with mistranslations, gross generalizations, and mystifying pseudofacts. A lovely idea, with poor execution.
Lonely Planet could do better
Since I've relied on Lonely Planet books to travel around Mexico and South America, I thought this book would give me a real "inside" look at the food of Mexico. I was definitely disappointed. It doesn't contain any information that I didn't already know from traveling in Mexico and reading Mexican cookbooks. In fact some of the information it did give was wrong - for instance, Salsa Verde is not made with Green Tomatoes - It's made with Tomatillos -a totally different fruit.
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