Index

Achiote pasta (Yucatecan annatto spice paste) Achiote Paste (Recado Rojo): Yucatan Seasoning Adobo marinade (dried chile paste for pork) Adobo Sauce Aguachile negro Aguachile (Sinaloan raw shrimp in chile water) Agua de Jamaica (Hibiscus Concentrate — Extraction Method) Agua de Jamaica (Hibiscus Concentrate — Extraction Method) Al pastor / trompo technique Arroz rojo mexicano Arroz rojo (Mexican red rice technique) Asado de boda (Zacatecas/SLP wedding pork in dried chile sauce)

Barbacoa (Central — Slow-Cooked Lamb Cheek in Maguey Leaves) Barbacoa (Central — Slow-Cooked Lamb Cheek in Maguey Leaves) Barbacoa de borrego (lamb barbacoa, Hidalgo) Barbacoa: Earth Pit Preparation Barbacoa — pit-steamed beef cheek and whole lamb Birria estilo Jalisco (red adobo goat, overnight clay pot) Birria (Full Jalisco Dum Method — Chilli Consommé, Goat or Beef) Birria (Full Jalisco Dum Method — Chilli Consommé, Goat or Beef) Birria (Jalisco goat or beef clay pot braise) Birria Tacos Birria Tacos (Proper Jalisco Method vs Shortcut) Birria Tacos (Vegan — Jackfruit Method) Bizcochito: New Mexican Anise Cookie Burritos (Chihuahua flour tortilla wrap)

Cabrito (whole roasted kid goat, Monterrey) Cacao preparation — traditional Oaxacan stone grinding Calabacitas: New Mexican Squash Preparation Caldillo de camarón seco Caldillo durangense (Durango green chile beef stew) Caldo de frijol negro (Oaxacan black bean soup) Caldo de Pollo (Día de los Muertos Celebration Soup) Caldo de pollo mexicano (Mexican chicken broth) Caldo de Pozole Rojo (Mexican Independence Day) Caldo de res Caldo de res (Mexican beef broth with vegetables) Caldo tlalpeño Caldo tlalpeño (chipotle and chickpea broth) Carne Adovada Carne Adovada: Red Chile Marinated Pork Carne asada (Sonoran direct-flame beef) Carnitas Carnitas — Michoacán copper pot confit Carnitas (Michoacán — Lard-Braised Pork — Copper Pot Method) Carnitas (Michoacán — Lard-Braised Pork — Copper Pot Method) Carnitas (Michoacán slow-braised pork confit) Cecina (Oaxacan thin-cured pork) Cemita Poblana (Pueblan Sandwich — Sesame Roll, Milanesa, Chipotle) Cemita Poblana (Pueblan Sandwich — Sesame Roll, Milanesa, Chipotle) Cemitas poblanas (Puebla sesame sandwich) Chalupas poblanas (small fried masa boats) Chapulines (toasted grasshoppers) Chayote and corn salad (Oaxacan raw vegetable salad) Chayote preparation and cooking Chicharrón en salsa verde (pork crackling in tomatillo sauce) Chicken Enchiladas Chilaquiles Chilaquiles Chilaquiles (red and green) Chilaquiles (tortilla in sauce technique) Chileatole (Mexican corn and chile soup) Chile de árbol salsa (dry-toasted blender salsa) Chile en Nogada: Mexico's National Dish Chile rellenos — roasting, peeling, stuffing, battering, frying Chile Relleno: Stuffed Poblano Technique Chiles chipotles en adobo (homemade) Chiles en Nogada: Patriotic Preparation Chiles en Nogada (Pueblan — Stuffed Poblano, Walnut Cream, Pomegranate — September Dish) Chiles en nogada (Puebla patriotic stuffed poblano) Chiles Rellenos Chiles Rellenos: Stuffed Chilli Technique Chile verde (roasted green chile pork stew) Chili con Carne Chilpachole de jaiba (Veracruz crab soup) Chiltomate — Yucatecan charred tomato-habanero sauce Chocolate: Oaxacan and Mayan Preparations Chorizo mexicano (fresh pork sausage technique) Chorro de aceite (chile oil finish) Churros Cochinita Pibil Cochinita Pibil: Yucatan Earth-Oven Pork Cochinita Pibil (Yucatecan — Achiote Pork, Banana Leaf, Underground Pit Method) Cochinita pibil — Yucatecan pit-roasted pork Comal and dry-heat charring Comal temperature management Consomé de birria and quesabirria tacos Corn Tortilla: Making by Hand Corundas (Michoacán triangular tamales) Crema mexicana (Mexican cultured cream) Crema mexicana (preparation and use)

Discada norteña (plow disc mixed meat cook) Dried chile identification — the essential taxonomy

El Chile en Nogada: Seasonal and National Dish El Chocolate: From Xocolātl to the Modern Bar El Día de los Muertos: Food as Ritual and Memory El Mole: The Complete Sauce System El Nixtamal: The Alkaline Transformation Elote Elote and esquites — corn street food technique El Tamal: Assembly and Steam Cooking Empanadas: New Mexican Stuffed Pastry Enchiladas: New Mexican Style vs Mexican Style Enchiladas verdes Enchiladas Verdes (Classic — Tomatillo Sauce, Chicken, Crema) Enchiladas Verdes (Classic — Tomatillo Sauce, Chicken, Crema) Enchiladas verdes (tomatillo-sauced enchiladas) Enfrijoladas (black bean sauce enchiladas) Enmoladas (mole-sauced enchiladas) Epazote — identification and usage Escabeche (Yucatecan pickled vegetables and jalapeños) Esquites and elote — Mexican corn off and on the cob

Faisán en Escabeche (Easter — Yucatecan Celebration) Fish Tacos Flan de cajeta (Mexican goat milk caramel custard) Flan napolitano Flor de calabaza (squash blossom preparation) Flour tortillas (Northern Mexico wheat tradition) Frijoles de olla (pot beans — foundational technique) Frijoles refritos (refried beans technique)

Gorditas — stuffed masa pockets, comal and deep-fry variants Gorditas (Thick Masa Cakes — Stuffed and Griddled vs Fried) Gorditas (Thick Masa Cakes — Stuffed and Griddled vs Fried) Green Chile Roasting Green Chile Stew: New Mexican Comfort Guacamole Guacamole: Avocado Preparation Principles Guacamole: The Technique Guacamole — traditional preparation and technique

Hoja santa technique (anise leaf wrapping and infusion) Huachinango a la veracruzana (red snapper Veracruz-style) Huevos divorciados (divorced eggs — two salsas) Huevos Rancheros Huevos rancheros (ranch-style eggs) Huitlacoche preparation (corn fungus)

Kamayan — Communal Bare-Hand Eating

Labu Siam: The Undervalued Chayote La Cocina Oaxaqueña: The Seven Moles and Beyond La Cocina Veracruzana: The Gulf Synthesis La Cocina Yucateca: Achiote and the Pit Lard (manteca) versus vegetable shortening in Mexican cooking La Salsa: Raw, Cooked, and Charred Las Tres Culturas: Pre-Columbian, Colonial, and Contemporary La Tortilla: Masa y Comal Los Antojitos: Street Food Architecture Los Chiles: The Mexican Chilli Taxonomy Los Frijoles: Bean Cooking and the Olla de Barro

Machaca (northern dried-shredded beef with eggs) Marquesitas (Yucatecan rolled crispy crepes) Masa making — stone metate vs electric mill vs Maseca Memelas (elongated masa cakes on comal) Memelas (Oaxacan Oval Masa Cakes with Black Beans) Menudo (Mexican tripe and hominy soup) Mexican barbacoa pit technique Mexican Bean Cooking: Frijoles de Olla Mexican carnitas and barbacoa Mexican Dessert Architecture: Dulces Regionales Mexican Rice: Sopa Seca Technique Mexican salsa construction Mexican tamale technique Molcajete — stone mortar technique and seasoning Molcajete technique Mole amarillo (Oaxacan yellow-green mole) Mole Base (The Dried Chilli Paste — Before Adding Chocolate) Mole coloradito (Oaxacan red mole) Mole Coloradito (Oaxacan — Simpler Red Mole with Chocolate) Mole construction Mole de caderas (Mixtec goat hip stew) Mole de guajolote (turkey mole) Mole de olla (peasant pot mole stew) Mole de Xico Mole de Xico (Veracruz mole) Mole Negro (Day of the Dead — Full Method) Mole Negro (Oaxacan — Full 30-Ingredient Method, Charring and Grinding) Mole negro — serving and plating tradition Mole negro technique — charring chiles and tortilla Mole Negro: The Complete Technique Mole negro — the most complex sauce in world cuisine Mole Poblano Mole Poblano (Pueblan — Chocolate and Dried Chilli — Turkey Method) Mole Poblano: Puebla's Red-Brown Mole Mole poblano — the national sauce of Mexico Mole rojo de Puebla (simplified red mole) Mole verde and pipián — pepita and herb sauces Morita chile usage and applications

Nacatamal (Nicaragua banana leaf tamale) Natillas: New Mexican Egg Custard New Mexican Chile: The Defining Ingredient New Mexican Cooking Principles: The Overview Nixtamalisation: The Ancient Alkaline Process Nixtamalisation: The Transformation of Corn Nixtamalization Nixtamalization — cal treatment of dried maize Nopales preparation and cooking (cactus pads)

Papadzules (Yucatecan — Egg-Filled Tortillas in Pumpkin Seed Sauce) Papadzules (Yucatecan egg-tomatillo enchiladas) Picadas veracruzanas (Veracruz masa rounds with salsa) Pico de gallo — raw salsa fresca Piloncillo syrup preparation Piñon: New Mexico's Native Nut Pinto Beans: New Mexican Preparation Pipián rojo (red seed and nut sauce) Plátanos maduros fritos (fried ripe plantain) Poc chuc cebollas asadas (charred Yucatecan pickled onion) Poc chuc (Yucatecan achiote-grilled pork) Poc Chuc (Yucatecan — Grilled Orange-Marinated Pork) Pollo en mole amarillo Pork Carnitas (Naturally Gluten-Free) Posole Posole: New Mexican Hominy Stew Pozole Pozole: Ancient Hominy Soup Pozole blanco (white hominy soup) Pozole — hominy preparation and the ancient soup Pozole: Hominy Soup Pozole Rojo (Jalisco — Red Hominy and Pork Soup) Pozole Rojo (Jalisco — Red Hominy and Pork Soup) Pozole rojo (red chile hominy soup) Pozole verde (Guerrero green hominy soup) Pozole Verde (Guerrero — Green Tomatillo and Pumpkin Seed Version) Pozole Verde (Guerrero — Green Tomatillo and Pumpkin Seed Version)

Quesadillas Quesadillas — comal vs. pan technique Quesillo / Oaxacan string cheese (pasta filata) Queso fundido

Rajas con crema (fire-roasted poblano with cream) Rajas con Crema (Roasted Poblano Strips in Crema — Side Dish) Rajas con Crema (Roasted Poblano Strips in Crema — Side Dish) Rajas y elote en crema (poblano and corn in cream sauce) Recado de todo tipo (Belize/Guatemala spice paste) Recado negro (Yucatecan charred chile paste) Recado rojo and negro — Yucatecan spice pastes Red Chile Sauce Red Chile Sauce: New Mexico's Mother Sauce Refried Beans Refried beans (frijoles refritos) Requeson (Mexican fresh curd cheese)

Salsa borracha (drunk salsa with pulque or beer) Salsa di Pomodoro Salsa macha — technique and variations Salsa macha — the chile-nut-oil salsa from Veracruz Salsa: Raw and Cooked Principles Salsa roja — roasted tomato and dried chile Salsa taquera (Mexico City taquería standard salsa) Salsa Technique: Raw, Cooked, and Roasted Salsa Verde Salsa verde — tomatillo preparation Soaking and blending dried chiles — hydration, ratio, technique Sopa azteca / sopa de tortilla (tortilla soup) Sopa de fideo seco con chipotle (smoky dry noodle soup) Sopa de Lima (Yucatecan — Lime-Soured Chicken Soup) Sopa de lima (Yucatecan turkey-lime soup) Sopa de pan (Chiapas bread soup) Sopaipilla Sopaipillas: New Mexican Fried Bread Sopa seca de fideos Sopa seca de fideos (Mexican dry noodle soup) Sopa Tarasca (Michoacán — Pureed Black Bean Soup, Fried Tortilla) Sopa Tarasca (Michoacán — Pureed Black Bean Soup, Fried Tortilla) Sopes, huaraches, tlacoyos — thick masa preparations Stew chicken (Belize recado-seasoned chicken) Suadero (Mexico City slow-cooked brisket taco)

Tacos al Pastor Tacos al Pastor (Gluten-Free — Naturally) Tacos al pastor — the Lebanese-Mexican fusion Tacos de canasta (basket tacos, Mexico City) Tacos de Canasta (Mexico City — Steamed Basket Tacos, Guajillo Grease) Tacos de Canasta (Mexico City — Steamed Basket Tacos, Guajillo Grease) Tacos de Rajas (Vegan — Roasted Pepper Tacos) Tacos dorados (crispy fried tacos) Tamal de chipilín Tamal de elote (Central American sweet corn tamale) Tamales Tamales de rajas con queso Tamales dulces (sweet tamales) Tamales (Full Method — Masa Preparation, Lard Ratio, Banana Leaf vs Corn Husk) Tamales (Full Method — Masa Preparation, Lard Ratio, Banana Leaf vs Corn Husk) Tamales — masa spreading, filling, wrapping, steaming Tamales New Mexican Style Tamales Oaxaqueños: Banana Leaf Tamales Tamales: Steamed Corn Dough Preparation Tamales: The Masa Preparation Tamale Technique Tamalito de chipilín (Guatemalan chipilín tamale) Tamalito de rajas (chile strip tamale) Tasajo (Oaxacan cured sun-dried beef) Tatemada technique (charring tomatoes and chiles) Tepache and Fruit Fermentation: Peel and Sugar Tepache (Fermented Pineapple Drink — Wild Fermentation, 2–3 Days) Tepache (Fermented Pineapple Drink — Wild Fermentation, 2–3 Days) The Hot Dog The Lebanese Emigrant Routes: Tacos al Pastor and West Africa The Mexican Chilli System: A Taxonomy The Mexican Mole: Architecture of the Ancient Sauce Tinga de cerdo (pork tinga, Puebla origin) Tinga de pollo (chipotle shredded chicken) Tlacoyos (oval masa cakes with bean filling) Tlayuda assembly (complete Oaxacan preparation) Tlayuda (Oaxacan large charred tortilla base) Tlayuda (Oaxacan — Large Crisp Tortilla with Tasajo and Quesillo) Toasting dried chiles on a comal — timing, temperature, the point of over-burn Tomatillo: The Mexican Husk Tomato Tortilla — hand press, comal, and the puff Tortilla: Making from Masa Tostadas (base preparation) Tostadas de Tinga (Pueblan Shredded Chicken in Chipotle) Tostadas de Tinga (Pueblan Shredded Chicken in Chipotle) Tostadas (fried or baked crisp tortilla base) Totopo — Oaxacan hard tostada Tres Leches Cake

Uchepos (Michoacán fresh corn tamales)

Zacahuil (giant Huastecan pit tamale)

尤卡坦和安第斯 Beyond Mexico: Central American and Andean Root Traditions