Among the world‘s great cuisines the foods of Mexico stand out in their diversity. Rooted in a history of ancient Indian civilizations inspired by the Spanish Conquistadores of the sixteenth century and influenced by European tastes in the later revolutionary years it is a dynamic cuisine adaptable but remarkably complete even in its melding of different cultures.

Explore Mexican cooking in all its delicious variety with this outstanding recipe collection for today‘s home cook. You‘ll find traditional favorites like:


ACAPULCO CHICKEN
FRIJOLES DE OLLA (BEANS COOKED IN A POT)
CARNE ASADO (MEXICAN STYLE BEEF TIPS & GRAVY)
CHALUPA
CHICKEN ALEJANDRO
CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE
CHICKEN OR BEEF FAJITAS
CHICKEN TEQUILA
CHILES RELLENOS (FRIED STUFFED CHILES)
CHILI POBLANO PIE
CHIMICHANGAS SUPREME
EL CHICO SALSA VERDE
ENCHILADAS BANDERAS
GRILLED CHICKEN ADOBO
GRILLED CHICKEN QUESADILLAS
SUPPER NACHOS
RICE CON QUESO

And Over 200 More!!

No cooking collection is complete without a copy of the Recipes From South Of The Border cookbook and it‘s authentic recipes for cooking traditional Mexican food at it‘s best.
Samples

ACAPULCO CHICKEN (EN ESCABECHE)

2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken onion vinegar
garlic oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through about ten minutes. Transfer chicken and onions
to shallow dish. Top with bell peppers and minced chilli. Boil cooking
liquid until reduced to 2/3 c about ten minutes. Pour liquid over
chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled turning chicken occasionally
about 4 hours (can be prepared one day ahead). Slice chicken and
transfer to plates. Top with marinated vegetables and some of the
juices. Pass tortilla chips to use as "pushers." .
Makes 6 servings


Almond Red Sauce

1/2 cup Slivered Almonds -- Toasted
1 cup Onion -- Finely Chopped
1 each Clove Garlic -- Crushed
2 tablespoons Vegetable Oil
8 ounces Tomato Sauce -- 1 cn
2 teaspoons Paprika
1 teaspoon Red Chiles -- Ground
1/4 teaspoon Red Pepper -- Ground
Place almonds in food processor work bowl fitted with steel blade or in
blender container; cover and process until finely ground. Cook onion
and garlic in oil over medium heat stirring frequently until onion is
tender. Stir in remaining ingredients except almonds.
Heat to boiling; reduce heat. Simmer 1 minute stirring constantly;
stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce.


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