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Tables of Contents for Rick Bayless Mexico
Chapter/Section Title
Page #
Page Count
Introduction
ix
 
Starters, Snacks and Light Meals
1
138
Guacamole
2
9
Ceviche (Lime-Marinated Seafood)
11
11
Queso Fundido
22
9
Sopes (Corn Masa Boats)
31
9
Gorditas (Corn Masa Pockets)
40
11
Quesadillas
51
11
Tostadas
62
9
Tamales
71
18
Taqueria Tacos with Grilled and griddled Fillings (Tacos al Carbon y Tacos a Plancha)
89
19
Home-Style Tacos with Casserole Fillings (Tacos de Cazuela)
108
10
Enchiladas
118
11
Chilaquiles (Tortilla Casserole)
129
10
Soups, Stews and Sides
139
54
Mexican Chicken soup
140
10
Tortilla Soup
150
7
Mexican Seafood Stew
157
7
Pozole (Pork and Hominy Stew)
164
8
Rice
172
12
Beans
184
9
Entrees
193
112
Chiles Rellenos
194
10
Turkey with red Mole
204
12
Chicken with Green Pipian (Pumpkin Seed Sauce)
216
8
Chicken Adobado (with Red Chile Marinade)
224
11
Fish a la Veracruzana (with Tomatoes, Capers, Olives and Herbs)
235
12
Fish in Escabeche (Brothy Vinaigrette with Herbs and Vegetables)
247
9
Seafood in Mojo de Ajo (Toasty, Slow-Cooked Garlic)
256
10
Pork in Salsa Verde (Tomatillo Sauce)
266
10
Beef a la Mexicana (with Roasted Tomatoes and Green Chiles)
276
7
Carne Asada (Mexican-Style Grilled Steak)
283
10
Barbacoa (Slow-Cooked Meats, Pit-Style)
293
12
Desserts and Drinks
305
59
Flan
306
8
Rice Pudding
314
5
Cajeta (Goat's Milk Caramel Sauce)
319
9
Mexican Chocolate
328
11
The Quintessentially Tropical Mango
339
8
Tequila, Margaritas, Beer and Wine
347
6
Mexican Culinary Glossary
353
9
An Internet Guide to Mail-Order Sources for Mexican Cooking
362
2
Bibliography
364
1
Index
365