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Provenance · Volume V · In progress

The Mexican Canon

Five hundred and eighteen entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
17 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
11 III
The Pantry
The defining ingredients, named to species.
61 IV
The Method
The foundational techniques the cuisine is built on.
57 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
277 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
32 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
28 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
16 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
12 X
The Network
The producers and purveyors who carry the real ingredients.
7
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Mexican · VI The Beverage Tradition

The Beverage Tradition

Ten entries

This chapter holds the cacao preparation methods of the traditional Oaxacan stone-grinding practice.

Cacao preparation — traditional Oaxacan stone grindingChileatole (Mexican corn and chile soup)Central MexicoAgua de Jamaica (Hibiscus Concentrate — Extraction Method)MexicoChampolaChaw Popox (Cacao Atole with Foam)Chileatole Mixteco (Mixtec Chileatole)Duck Magrets in Honey–Anise Liqueur GlazeGuanábana Agua FrescaHot Maize Porridge with Toasted Ground Squash SeedsTepache de Cardón
VI · The Beverage Tradition · 2 of 2Next chapter → The Table & Service
Mexican · VI

The Beverage Tradition

Wines, spirits, ferments, tea and coffee, ceremonial drinks.

‹ Contents

This chapter holds the cacao preparation methods of the traditional Oaxacan stone-grinding practice.

Mexican Beverages
Twenty-two entries
Aguas Frescas · Atole and Champurrado · Balché and Xtabentún
→
The producers, region by region
The wines, spirits and teas of this book's places
→
Also in this chapter
10 entries
Cacao preparation — traditional Oaxacan stone grindingChileatole (Mexican corn and chile soup) RecipeAgua de Jamaica (Hibiscus Concentrate — Extraction Method) RecipeChampola RecipeChaw Popox (Cacao Atole with Foam) RecipeChileatole Mixteco (Mixtec Chileatole) RecipeDuck Magrets in Honey–Anise Liqueur Glaze RecipeGuanábana Agua Fresca RecipeHot Maize Porridge with Toasted Ground Squash Seeds RecipeTepache de Cardón Recipe
← VThe Canonical Dishes

Contents · The Library