The Poor Gringo Guide to Mexican Cooking

Miles Pickerel presents a humorous take on Mexican cuisine through the eyes of an American expatriate. The author, described as a bamboozler and ne'er-do-well, shares recipes born from his profligate life in Mexico after a divorce. He relies on ingredients he can raise, trap, steal, borrow, pick, or run over, redefining cheap eating for the discerning yet desperate cook. The book covers traditional south-of-the-border dishes with a distinctively irreverent twist. Readers will find instructions for preparing items like Suicide Hen, Stingray Stew, and Aztec Soup. Other entries include Fired Tequila Goat, Cortez-on-Foot Burritos, and Run-over Rooster. The collection also features Shrimp Head Omelet, Unholy Mole, Soused Marlin, Cabbage Cakes, and a Hibiscus Cooler. This volume suits those who enjoy culinary humor and unconventional narratives. It may not appeal to readers seeking strict adherence to traditional Mexican cooking techniques or serious gastronomic history. The text blends travel anecdotes with practical, if bizarre, meal preparation guides. Pickerel’s approach is both a survival guide and a comedy of errors for the expatriate community.