Table of contents for Rick Bayless Mexico one plate at a time / Rick Bayless, with Jeanmarie Brownson and Deann Groen Bayless ; color photographs by Gentl & Hayers ; Mexican location photographs by James Baigrie ; glossary photographs by James Isberner.


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Contents

Introduction

1. Starters, Snacks and Light Meals

Guacamole

Ceviche (Lime-Marinated Seafood)

Queso Fundido

Sopes (Corn Masa Boats)

Gorditas (Corn Masa Pockets)

Quesadillas

Tostadas

Tamales

Taqueri;a Tacos with Grilled and Griddled Fillings (Tacos al Carbón y Tacos a la Plancha)

Home-Style Tacos with Casserole Fillings (Tacos de Cazuela)

Enchiladas

Chilaquiles (Tortilla Casserole)

2. Soups, Stews and Sides

Mexican Chicken Soup

Tortilla Soup

Mexican Seafood Stew

Pozole (Pork and Hominy Stew)

Rice

Beans

3. Entrees

Chiles Rellenos

Turkey with Red Mole

Chicken with Green Pipián (Pumpkin Seed Sauce)

Chicken Adobado (with Red Chile Marinade)

Fish a la Veracruzana (with Tomatoes, Capers, Olives and Herbs)

Fish in Escabeche (Brothy Vinaigrette with Herbs and Vegetables)

Seafood in Mojo de Ajo (Toasty, Slow-Cooked Garlic)

Pork in Salsa Verde (Tomatillo Sauce)

Beef a la Mexicana (with Roasted Tomatoes and Green Chiles)

Carne Asada (Mexican-Style Grilled Steak)

Barbacoa (Slow-Cooked Meats, Pit-Style)

4. Desserts and Drinks

Flan

Rice Pudding

Cajeta (Goat's Milk Caramel Sauce)

Mexican Chocolate

The Quintessentially Tropical Mango

Tequila, Margaritas, Beer and Wine

Mexican Culinary Glossary

An Internet Guide to Mail-Order Sources for Mexican Cooking

Bibliography

Index




Library of Congress subject headings for this publication:
Cookery, Mexican.