“Scott Linquist offers a pinata full of flavors . . . Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain’t sweet, [and the] chili has meat.” —New York Magazine Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Linquist and cookbook maven Joanna Pruess present more than 125 fresh, inviting, and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse. In addition to a diverse array of recipes and vibrant four-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more. “Old Mexico meets modern cuisine with delectable results . . . The result is approachable, exciting, delicious food that satisfies any appetite. Beautiful four-color photographs, informative head notes, and sidebars throughout Dos Caminos Mod Mex complete the picture.” —Restaurant News Resource

Scott Linquist offers a pinata full of flavors... Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain't sweet [and the] chili has meat. —New York Magazine Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Scott Linquist and cookbook maven Joanna Pruess present more than 125 fresh, inviting and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse. In addition to a diverse array of recipes and vibrant four-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques and more. From the kitchens at Dos Caminos on Park Avenue, SoHo and Midtown, Linquist satisfies more than 1,000 palates each day. Beyond the three Dos Caminos restaurants in New York City, there are plans for future locations in other major cities.

This bibliography is a guide to the literature on Mexican flowering plants, beginning with the days of the discovery and conquest of Mexico by the Spaniards in the early sixteenth century.

Whether you want to experience the lively Zócalo, wander the ruins of Teotihuacán, or visit Frida Kahlo‘s home, the local Fodor‘s travel experts in Mexico City are here to help! Fodor‘s Mexico City guidebook is packed with maps, carefully curated recommendations, and everything else you need to simplify your trip-planning process and make the most of your time. This brand-new title has been designed with an easy-to-read layout, fresh information, and beautiful color photos. Fodor‘s Mexico City travel guide includes: AN ILLUSTRATED ULTIMATE EXPERIENCES GUIDE to the top things to see and do MULTIPLE ITINERARIES to effectively organize your days and maximize your time MORE THAN 15 DETAILED MAPS to help you navigate confidently COLOR PHOTOS throughout to spark your wanderlust! HONEST RECOMMENDATIONS FROM LOCALS on the best sights, restaurants, hotels, nightlife, shopping, performing arts, activities, side-trips, and more PHOTO-FILLED “BEST OF” FEATURES on “What to Eat and Drink in Mexico City”, “What to Buy in Mexico City”, “Best Museums in Mexico City”, and more TRIP-PLANNING TOOLS AND PRACTICAL TIPS including when to go, getting around, beating the crowds, and saving time and money HISTORICAL AND CULTURAL INSIGHTS providing rich context on the local people, politics, art, architecture, cuisine, and more SPECIAL FEATURES on “Mexico City History”, “What to Watch and Read Before You Go”, and more LOCAL WRITERS to help you find the under-the-radar gems SPANISH LANGUAGE PRIMER with useful words and essential phrases UP-TO-DATE COVERAGE ON: the Templo Mayor, the Zócalo, the Museo Nacional de Antropología, Catedral Metropolitana, Palacio de Bellas Artes, Paseo de Reforma, La Zona Rosa, Bosque de Chapultepec, Polanco, Roma, Condesa, the Frida Kahlo Museum, Teotihuacán, Xochimilco, and more. Planning on visiting other destinations in Mexico? Check out Fodor‘s Puetro Vallarta, Fodor‘s Cancun, and Fodor‘s Los Cabos. *Important note for digital editions: The digital edition of this guide does not contain all the images or text included in the physical edition. ABOUT FODOR'S AUTHORS: Each Fodor's Travel Guide is researched and written by local experts. Fodor‘s has been offering expert advice for all tastes and budgets for over 80 years. For more travel inspiration, you can sign up for our travel newsletter at fodors.com/newsletter/signup, or follow us @FodorsTravel on Facebook, Instagram, and Twitter. We invite you to join our friendly community of travel experts at fodors.com/community to ask any other questions and share your experience with us! #BBD0E0 »

After twenty years of traveling throughout Mexico, Chef Ivy Stark became enchanted by the colorful, tasty native foods and was determined to bring them to America. From stylish couples enjoying beef tacos at a café to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves this delicious, accessible cuisine.While the bright, robust flavors of Mexican cooking have tempted taste buds north of the border for decades, only recently has the country’s lesser-known street food made its way onto the American table via California and the Southwest. Versatile and simple, these dishes can be enjoyed as a quick nibble or as part of an elegant meal. Stark introduces both beginners and skilled cooks to such traditional foods as Mexico City corn, smoked fish tostadas, plantain croquettes, and much more. Stark offers time-saving techniques and make-ahead suggestions, as well as tips for working with Mexican seasonings and produce like chilies and plantains.