Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties.

Presents recipes that show how indigenous groups, Europeans, and Africans came together and created Mexican cuisine, presenting main dishes, desserts, salas, soups, and beverages.

Bring the authentic flavors of Mexico into your kitchen with The Mexican Home Kitchen, featuring 85+ recipes for every meal and occasion.

English Spanish mexican recipe book that is affordable

While the 4th of July celebrates the birth of a newly independent nation for the United States, Mexico commemorates its own day of independence. Each year on 16th September Mexico celebrates the declaration of their war of independence with colorful parades, parties, and traditional foods served in restaurants and at home. Mexican cooking is full of flavor, and lots dishes are accompanied by a side of sensational sauce from rich moles and guacamole to caramel dips and fruity Chamoy. Whether you intend to celebrate Mexican Independence Day or are just in the mood to sample a little Mexican cuisine, you too can now create 40 traditional and authentic fiesta festive foods. Dishes including Chiles en Nogada; one of the most iconic festive recipes associated with this important holiday. Its fresh ingredients; poblano peppers, walnut sauce and pomegranates representing the green, white and red of this proud nation's flag. Modern day Mexican recipes aren't all calorific and laden with fat either. Authentic Mexican food is rich in protein, and vitamins. Enjoy creating authentic and traditional recipes using fresh vegetables, fruits, and spices including; * Mexican Quinoa Salad with an orange and lime dressing. * Sopa de Lima, a refreshing Mexican Lime Soup made with skinless chicken, fresh lime juice, and avocado. And for those days when only comfort food will do, discover how to create fantastic desserts including Orange Flan and Classic Churros.

Mexican food, Tex-Mex, Southwestern cuisine—call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains. Deleites de la Cocina Mexicana proves that Mexican cooking can be both delicious and healthy. In this bilingual cookbook, Maria Luisa Urdaneta and Daryl F. Kanter provide over 200 recipes for some of the most popular Mexican dishes-guacamole, frijoles, Spanish rice, chiles rellenos, chile con carne, chalupas, tacos, enchiladas, fajitas, menudo, tamales, and flan-to name only a few. Without sacrificing a bit of flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes-and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc., and American Diabetic Association exchange rates. Because diabetes is a growing problem in the Mexican-American community, Deleites de la Cocina Mexicana is vital for all those who need to manage their diet without giving up the foods they love. Let it be your one-stop guide to cooking and eating guilt-free Mexican food.

NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • JAMES BEARD AWARD WINNER • IACP AWARD WINNER • A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52’s Sweet Heat “This intimate look at a country’s cuisine has as much spice as it does soul.”—Publishers Weekly (starred review) ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context—both personal and cultural—to quilt together a story that is rich and beautiful, touching and insightful.