Re: [CH] Mexican Food
The Old Bear (oldbear@arctos.com)
Sun, 17 May 1998 09:50:07 -0400
In Chile-Heads Digest, v.4 #421, wrote:
| Date: Sat, 16 May 1998 12:00:45 -0700
| From: "Doug Goldenberg" <dgoldenberg@sprintmail.com>
| Subject: [CH] Mexican Food
|
| > there are mighty tasty dishes in all these places that reflect
| > the foods of Mexico, with local influences, but that there is
| > no local food that could represent "Mexican" any more than
|
| Maybe so - in the US, "Mexican" food invariably comes with cheddar
| cheese - that's not what you'll find in Mexico!
For fear of bringing up a topic which has probably been beaten to
death in this list, "Mexican" cooking is arguably more diverse than
"American" cooking, especially if you remove from the American menu
those dishes which are unabashed imports as opposed to indigenous
invention.
To assume that Mexican cuisine is limited to the ubiquitous burrito,
nachos, taco and enchilada, is to make a seriously flawed assumption.
Diana Kennedy's books do an excellent job of documenting the range
of culinary styles within Mexico:
The Cuisines of Mexico
by Diana Kennedy
Published by HarperCollins (1989)
ISBN: 0060915617 391 pages
The Art of Mexican Cooking:
Traditional Mexican Cooking for Aficionados
by Diana Kennedy
Published by Bantam Books (1989)
ISBN: 0553057065 526 pages
Recipes from the Regional Cooks of Mexico
by Diana Kennedy
Published by Harper & Row (1978)
ISBN: 0060123486 288 pages
And, on the web, take a look at the Mexican Cuisine pages maintained
by the University of Guadalajara at:
URL: < http://rulfo.dca.udg.mx/cocina/ingles/ >
Cheers,
The Old Bear <-- born on El Cinco de Mayo!