Cocina De La Familia: More Than 200 Authentic Recipes from Mexican-American Home Kitchens

Cocina De La Familia: More Than 200 Authentic Recipes from Mexican-American Home Kitchens

Marilyn Tausend

Language: English

Pages: 416

ISBN: 0684855259

Format: PDF / Kindle (mobi) / ePub

A collection of more than two hundred treasured family recipes and the stories behind them, Cocina de la Familia is a celebration of Mexican-American home cooking, culture, and family values.
For three years, Marilyn Tausend traveled across the United States and Mexico, talking to hundreds of Mexican and Mexican-American cooks. With the help of chef Miguel Ravago, Tausend tells the tale of these cooks, all of whom have adapted the family dishes and traditions they remember to accommodate a life considerably different from the lives of their parents and grandparents.
In these pages you will find the real food eaten every day by Mexican-American families, whether they live in cities such as Los Angeles, the border towns of Texas, the farming communities of the Pacific Northwest, or the isolated villages of New Mexico. An Oregonian from Morelos, Mexico, balances sweet, earthy chiles with tart tomatillos for a tangy green salsa that is a perfect topping for Chipotle Crab Enchiladas or Huevos Rancheros. A Chicago woman from Guanajuato pairs light, spicy Chicken and Garbanzo Soup with quesadillas for a simple supper. A Los Angeles cook serves a dish of Chicken with Spicy Prune Sauce, the fire of the chiles tamed by Coca-Cola, and in Illinois a woman adds chocolate to the classic Mexican rice pudding.
Now you can re-create the vibrant flavors and rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages. So take a savory expedition across borders and generations, and celebrate the spirit and flavor of the Mexican-American table with your own family.












convert sugar to starch, I stored the ears of corn in the refrigerator. I used the forlorn leftover corn in the grocery bins thinking it would be starchier. The dough still didn’t set up properly. It was finally decided that for consistent good results masa harina would have to be included. The tamales will still be of a somewhat softer consistency than you might expect, but it is the intense sweet corn flavor that sets them apart. The tamales are usually served hot and unadorned, but sometimes

(silver), this is pure, usually unaged tequila with only the addition of water allowed. Like a premium vodka, it can be very elegant. Look for Cuervo’s almost sweet Dos Reales Plata or Patrón Silver with its refreshing slightly peppery taste, and my usual choice, Herradura Silver, which I find very dry, and herby, with a wonderous smooth finish. Gold tequila: This popular yellow tequila, sold with a gold label, seems to be more a U.S. marketing gimmick than anything else. It is an unaged clear

real thing is very simple to make and will keep, refrigerated, for at least a week. An adequate substitute for most dishes that cry out for the luscious textures and the taste of the thick acidic cream is commercial sour cream slightly thinned with whole milk or half-and-half. The result works quite well to top most antojitos, those “little whims” or “sudden cravings,” such as tacos and burritos, that are Mexico’s street and market foods. To make about one cup of Mexican crema, mix one cup of

degrees F. When ready to serve, reheat the meat filling and stuff the chiles until plump and just barely closed. Put the filled chiles, covered, to warm in the oven. After they are thoroughly heated, place on a serving platter or individual plates, cover with the chilled walnut sauce, and sprinkle with the parsley and pomegranate seeds. NOTE: Acitrón is crystallized biznaga cactus and comes in bars a little smaller than a cube of butter. I have found it in the United States only in heavily

the chips on absorbent paper and repeat with the remaining pieces. Keep warm in a 250-degree F. oven until all the chips are fried. Salt them, if you want, while still warm. These tortilla chips are much better when eaten warm. If you can’t serve them right away, cool and store in an airtight container, then reheat them in a 250-degree F. oven. NOTES: If you like tortilla chips and tostadas are very crispy, buy the thinnest tortillas you can find. Purchase those that are light in color and with

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