Culinary Mexico

Join author and chef Daniel Hoyer through the varied geography, culture, history, and cuisine of Mexico. Mexico's rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques. Includes cuisines from the Northern Frontier, the Pacific Coast, the Isthmus of Tehuantepec, the Central Crossroads, the Colonial Plains and Highlands, and the Yucatán Peninsula.

Tamales de Muerto Querétaro Blue Corn Tamales with Pork.

Introduction -- Techniques and Ingredients -- La Frontera -- Queso Fundido Warm Cheese Dip -- Machaca Norteña Northern-Style Shredded Beef -- Cabrito Asado Nuevo León Nuevo León-Style Roasted Young Goat -- Durango-Style White Beans -- Empanadas de Harina Flour Pastry Turnovers -- Caldo de Tomate con Albóndigas de Pescado Tomato Broth with Fish Meatballs -- Jocoque Mexican-Style Sour Cream -- Tacos de Pescado Baja-Style Fish Tacos -- Caldo de Habas con Nopales Fava Bean Soup with Cactus -- Churros -- Chiles Jalapeños en Escabeche Pickled Jalapeño Chiles.

Caldillo Norteño Durango-Style Beef Stew -- Frijoles Charros Cowboy-Style Beans -- La Costa Oro -- Al Pastor Pork Cooked with Pineapples and Chiles -- Ceviche Citrus-Marinated Fresh Fish -- Sopa del Pan Bread Soup -- Tepache Fermented Pineapple Beverage -- Pollo a las Brasas (Asados) Charcoal-Grilled Chicken on a Stick -- Tamales de Camarón Nayarit Nayarit-Style Shrimp Tamales -- Guacamole -- Vinagre de Piña Pineapple Vinegar -- Sopa de Flor de Calabaza Squash Blossom and Sweet Corn Soup -- Camarones en el Mojo de Ajo Garlic Shrimp with Chiles -- El Istmo -- Bocadillos Potato Fritters.

Robalo Relleno de Camarón y Jaiba Whitefish …