Wow! Just when you thought you knew everything about regional cuisine, here comes a book to let you know the real story. The authors are not amateurs, either as cooks, writers or more importantly, as researchers. This beautiful book, worthy of any kitchen, gives you accurate, easy to understand, information all about chiles, from their development in prehistoric times to their uses in modern menus.
The first part of the book is devoted to the historical use of chiles in the indigenous diet, their inclusion on the tables of the colonists, and continuing on to modern usage. The second part is divided into seven chapters, each of which contains a selection of recipes. This part is the most valuable, made more so by the skill of my daughter, Lara Lehman, who was kind enough to prepare dishes from several of the chapters. These recipes, along with comments and special instructions, will entice any well-developed Southwestern taste.
Chapter 3: The Milpa and the Mostly Meatless origin of Mexican Cuisine, page 63 Garbanzos con Calabacitas y Chiles Serranos Chickpeas and squash with serranos
Milpa agriculture is a method of food production in which several food species (principally, corn, beans and squash) are grown together, contributing to each other’s’ development. In 2010, UNESCO recognized traditional Mexican agricultural as “a comprehensive cultural model comprising farming, ritual practices, age-old skills, culinary techniques, and ancestral community customs and manners.” An example of something once common knowledge and since lost, this basic combination, plus chilis, has become a staple with present-day diners who choose to reduce the animal protein in their diet. However, if meat is available, it can easily be added. Lara added tilapia, poached with butter and cilantro.
Chapter 9: Stone Soup, Mexican Sashami and Other Spicy Seafood, page 192 Ceviche de Palapa Adriana - Estilo Acapulquito (Acapulco-style Ceviche from Palapa Adriana) This easy, interesting dish
This easy, interesting dish can be served as a main dish, side dish or appetizer. Preparation time is two hours marinating, one-half hour total prep. We used the white fish, as recommended in the recipe but tiny cocktail shrimp or sliced bay scallops are also mentioned as alternatives. Lara served cilantro, avocado, and salsa and chips as side dishes.
This cook book is for people who know how to cook. The recipes come from many sources and backgrounds. Often the instructions will assume the reader understands what is necessary for the ingredients or type of dish being prepared. However, the book contains several reference sections that will make things clear, including guidelines for locating the markets that offer the ingredients needed for preparing these dishes.
This book is available through bookstores or directly from the University of New Mexico University Press. To order, call 800-848-6224 or visit www.(umpress.com).