Complete Book of Mexican Cooking: A Cookbook

Elisabeth Ortiz presents a comprehensive guide to Mexican cuisine in this prize-winning volume. The text organizes recipes by ingredient and dish type, beginning with the Corn Kitchen to explain tortillas before moving to tacos, tostadas, and quesadilla fillings. Readers will find instructions for Green Chicken with Almonds and Red Stew with Mountain Chiles alongside classic desserts such as Bunuelos and Flan. A dedicated chapter on Bebidas covers drinks including the Mexican grasshopper, Margarita, and chocolate preparations. The book includes explanations of basic ingredients and cooking methods to help home cooks understand the foundations of the cuisine. Ortiz also provides a list of stores where readers can locate specific ingredients and necessary cooking utensils. This practical approach makes the 340 recipes accessible to those who may be unfamiliar with regional Mexican flavors. The work suits individuals interested in learning traditional techniques and sourcing authentic components. It does not cater to readers seeking modern fusion trends or quick one-pan meals. The focus remains firmly on established methods and ingredients. Ortiz qualifies as an authority through the prize-winning nature of this publication. The mass market paperback format ensures the content is portable for frequent reference in the kitchen. The structure allows users to move from staple grains to complex stews and sweet finishes with ease.