Culinary Mexico

About this book

Join Chef Daniel Hoyer on a culinary adventure through the vibrant culture, history, and cuisines of Mexico. Mexico's rich history and myriad cultural influences are reflected in its cuisine, and it's high time we abandon old notions of Mexican food as tacos, enchiladas, burritos, and refried beans all smothered in melted cheese. Dismissing these long-standing stereotypes, "Culinary Mexico" presents an extensive collection of surprisingly distinct recipes from the diverse regions of Mexico. The delicious food that has evolved from each region makes a bold statement of what a true Mexican feast can and ought to be. "Culinary Mexico" presents cuisines from six distinct Mexican regions, from the Northern Frontier to the Yucatán Peninsula. The book also includes complete menus for pairing these unique foods, process photos for cooking, a chapter on techniques, and a resource section. Brimming with full-color photography and interesting lore, this suburb cookbook brings you an unexplored world of nuanced flavors, unique ingredients, and all things good of culinary Mexico. -- from inside cover.

Themes & subjects

About the author

Daniel Hoyer

A chef, author, recreational cooking instructor and amateur keyboard player from New Mexico, first learned to cook as a young boy by helping his two grandmothers in the kitchen. By the time we was a teenager, he began working in restaurants, and he supported himself in college-where he studied preveterinary medicine-by cooking. He finally followed his love of cooking to make his career as a chef. During his thirty-year career, Daniel Hoyer has worked as sous chef at Mark Miller's Coyote Cafe, as consultant While he was chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking. Then Chef Daniel has traveled extensively in Mexico, exploring the cooking…