Mexican Chef Serves Up An Authoritative Guide To Her Country's Cuisine - mexican dishes in restaurants

If you want to give your taste buds a taste tour of Mexico, then margar Tower Carrillo is ready to be your guide.
The Mexican chef and food activist spent several years collecting hundreds of recipes from every region of Mexico: recipes, her new hundred-book Understanding of Mexican cuisine.
With more than 700 pages and 600 recipes, this book can be daunting at first glance.
But most recipes are only a long time and less than 20 minutes of preparation and cooking time.
Emphasizing simplicity is a thoughtful choice: Carrillo wrote her book, hoping to encourage American family chefs to explore Mexico's rich and diverse "maze-like" cuisine.
She encouraged readers in her introduction: "cook simpler dishes first and then challenge yourself with more complex dishes.
"Carrillo is not the first cookbook author to try to record the cuisine of the Mexican region in detail.
Maybe the best.
The authority on this topic is British cookbook writer Diana Kennedy, whose work has been recognized by the Mexican government in the order of the Aztec Eagle.
"They did a good job," said Gloria Lopez Morales, dean of the Mexican school of food culture, who was an American and British food writer before coming to Carrillo.
"But I think it's time for Mexicans to make Mexican recipes of this specification.
"This book includes recipes for 40 different salads, 15 egg dishes and many street snacks --food favorites.
Recently, when I visited Carrillo's home on the mountain of Mexico City, we decided to cook a grilled fish dish with a spicy nut marinade.
I asked Carrillo to name the sauce slowly.
A Oaxaca smoked chili sauce made of nuts, dried shrimp, garlic, pumpkin seeds and dried avocado leaves.
She repeated.
"It's a vibrant paste," she said, meaning it's full of protein.
All the ingredients are dry.
Bake in a frying pan or tablet, cast-
Iron Plate called comal.
She threw the seeds into the frying pan.
Oil or water? I ask.
She said, "all you want is a frying pan with nothing.
"One of the misconceptions about Mexican food in Carrillo is that it is greasy and greasy.
In all of Mexico, there are [are]
Traditional cooking techniques
"There are comal, steaming stones and pits," she insisted . ". Oil and deep-
Fried is a modern imported food, she said.
Fried is not ours, she pointed out.
It was brought to us by the Spaniards.
"The real deal is Carrillo.
In the growing field of Mexican chefs, she insisted on keeping it simple.
There is no Asian or Mediterranean fusion in her cooking, no foam or fancy layers.
As editor of New York
Based on the publisher Phaidon wants to find someone to add their own genuine products, nationwide
They went straight to Carrillo.
Lopez Morales says there are plenty of great Mexican chefs to choose from in feton.
Lopez Morales said: "But I believe margar Tower is one of the most qualified people necessary to write a truly authentic Mexican cooking book, its non-governmental agency is responsible for promoting Mexican food to the "intangible cultural heritage" designated by UNESCO ".
Until recently, Carrillo had restaurants in San Jose Los Cabos and Mexico City.
She hosted a popular cooking show on the Latin American food cable channel, and Carrillo was part of the decade --
A long campaign to include Mexican cuisine in the UNESCO cultural heritage list.
Carrillo said she wanted everyone, including Mexicans, to appreciate the food and technology that survived generations and "make traditional Mexican cuisine a valuable representative of a country with a rich cultural identity
"You know, this food, this food, really good after centuries of survival.
Of course it will evolve, but you can eat the tortillas that Morte Zuma had before 500, "she said, as she threw away all the dry tortillas
Put ingredients into a food processor to bake.
She added some apple cider vinegar to make it all go well.
In a clay baking tray, she lined the bottom with olive oil and some sliced onions, then put a fresh piece of local robalo, or snook, a company, White flaky fish
While Mexico has thousands of miles of coastline, most Mexican restaurants supply imported salmon, which annoys her, Carrillo said.
"Why do we import fish?
"It's ridiculous," she said . "
"I think Mexican food is designed for Mexican products.
"Smoked peppers sterilized from pasteurized Mexico: Recipe for margar Tower Carrillo ArronteRegion: oaxacapreation Time: 20 minutes Cooking time: 10 minutes service:grill), then broil (grill)
Pepper that often turns for 5 minutes.
Remove and reserve.
Grilled shrimp (prawns)
2 minutes under low heat-
It's hard to bake for a long time.
Remove and reserve. Dry-
Bake avocado leaves in a large frying pan or frying pan for 2 to 3 minutes with low heat until the leaves are a little shiny.
Place Pepper, shrimp, avocado leaves and garlic in a food processor or blender and process them to a complete mix.
With the operation of the motor, add vinegar and enough oil to make a paste that can be applied.
Season with salt.
Change: you can add dry
Roasted pumpkin seeds, pecans, almonds, guashilo peppers and ripe black beans.