MEXICANA by : Williams-Sonoma 
Recipes and text by Marilyn Tausend. 
General editor: Chuck Williams, photographs by Maren Caruso 

Mexico's rich and diverse culinary traditions include countless complex and vibrant dishes. In these pages, you will find recipes that capture the beat of the cuisine, from mole poblano, a long-simmered blend of chiles, seeds, and spices, to bright-flavored ceviche dressed with fresh citrus juice. A chapter on desserts also tempts, whether you crave chocolate cake with chile-infused whipped cream or coffee and Kahlua flan.

Williams-Sonoma Collection Mexican offers more than 40 recipes, including well-loved classics and many other timeless dishes. For a casual dinner, fill warm corn tortillas with tender morsels of carnitas or chunks of fresh fish lightly fried to a crisp golden brown. Or, plan a summer supper of watercress salad tossed with orange, jicama, and avocado; creamy corn and poblano chile soup; and delicate sea bass topped with salsa verde. Versatile and delicious, Mexican food is always irresistible.

Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that highlights a key ingredient or technique, making Mexican more than just a superb collection of recipes. Including all the basics and an extensive glossary, this essential volume will help you create and enjoy many delicious Mexican meals.
Front cover: Guacamole with Homemade Tortilla Chips, page 10.

MARIl.YN TAUSEND is an expert in Mexican food traditions with over 20 years of experience writing and traveling throughout Mexico. Her book Cocina de la Familia, authored with Miguel Ravago, was awarded the IACP/Julia Child Best American Cookbook. She is also the author of Savoring Mexico in the Williams-Sonoma Savoring series. Tausend leads culinary tours to numerous regions in Mexico with her staff of Culinary Adventures, Inc.

CHUCK WILLIAMS, general editor, has helped to revolutionize cooking in America. He opened his first Williams-Sonoma store in the California wine country town of Sonoma in l956. More than 200 stores are now open in the United States.

CONTENTS
Introduction

THE CLASSICS
Guacamole with Homemade Tortilla Chips
Ceviche
Chicken Enchiladas with Salsa Roja
Chilaquiles with Salsa Verde
Stuffed Poblano Chiles with Walnut Sauce
Pork Tamales with Red Chile Sauce
Veracruz-Style Red Snapper
Mole Poblano


LITTLE BITES AND SNACKS
Fish Tacos
Quesadillas with Poblano Chiles
Shrimp Empanaditas
Flautas with Shredded Chicken
Squid and Shrimp Tostadas


SOUPS AND SALADS
Tortilla Soup
Pozole Verde
Black Bean Soup
Creamy Poblano Chile Soup with Corn and Mushrooms
Watercress Salad with Orange, Jicama, and Avocado
Nopales Salad


SEAFOOD AND POULTRY
Shrimp in Chipotle Sauce
Sea Bass in Parchment with Salsa Verde
Rice with Seafood
Zucchini-Stuffed Chicken Breasts
Pibil-Style Baked Chicken
Tinga Poblana with Chicken
Duck in a Green Pipian


PORK, BEEF, AND LAMB
Carnitas
Pork Chops Marinated in Adobo Sauce
Carne Asada
Salpicón of Beef
Meatballs in Chipotle Sauce
Pork Tatemado
Lamb in a Savory Chile Sauce


DESSERTS
Coffee and Kahlua Flan
Brandy-Infused Bread Pudding
Mango Ice
Mandarin Mousse
Polvorones
Chocolate Cake with Ancho Whipped Cream
Rum-Raisin Cheesecake

MEXICAN BASICS
Glossary
Index

Plz Seed...

ThnXX...

mAnaV...