Provenance · Volume IX · In progress
The Mexican Canon
Two hundred and twenty-five entries
Contents
I2
IIopening
III18
IV87
V114
VI1
VII3
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume IX · contents
Mexican · V The Canonical Dishes
Jalisco Braises & Slow Cooking
Two entries
Birria is a Jaliscan dish of goat or beef marinated in a complex dried chile adobo and slow-braised in a clay pot until the meat falls from the bone. The complete traditional preparation calls for overnight marination in a blend of guajillo, ancho, and pasilla chiles. From that foundation, the braised meat moves into its most widely served form: the taco dipped in its own consommé.
Birria estilo Jalisco (red adobo goat, overnight clay pot)Birria Tacos (Proper Jalisco Method vs Shortcut)Jalisco, Mexico
V · The Canonical Dishes · 1 of 4Next chapter → National Eggs Breakfast
Masa is the foundation: nixtamalized corn shaped, griddled, fried, and steamed into forms that underlie nearly every preparation that follows. From that base the chapter moves through the great braises and moles, the regional soups, the ceremonial slow-cooks, and the assembled street foods, before arriving at desserts and drinks.
Jalisco Braises & Slow Cooking
Two entries
Birria estilo Jalisco (red adobo goat, overnight clay pot) · Birria Tacos (Proper Jalisco Method vs Shortcut)
National Eggs Breakfast
One entry
Huevos divorciados (divorced eggs — two salsas)
Seasonal Ceremonial Dishes
Three entries
Caldo de Pozole Rojo (Mexican Independence Day) · Caldo de Pollo (Día de los Muertos Celebration Soup) · Faisán en Escabeche (Easter — Yucatecan Celebration)
Also in this chapter
108 entries · page 1 of 2
Sopes, huaraches, tlacoyos — thick masa preparationsRefried BeansSalsas Verdes: Tomatillo-Based PreparationsSalsas Fermentadas: Fermented Hot SauceSalsa taquera (Mexico City taquería standard salsa)Huevos RancherosChilaquilesEloteElote and esquites — corn street food techniqueEsquites and elote — Mexican corn off and on the cobGorditas (Thick Masa Cakes — Stuffed and Griddled vs Fried)Tlacoyos (oval masa cakes with bean filling)Memelas (Oaxacan Oval Masa Cakes with Black Beans)Tlayuda assembly (complete Oaxacan preparation)Tlayuda (Oaxacan — Large Crisp Tortilla with Tasajo and Quesillo)Totopo — Oaxacan hard tostadaPicadas veracruzanas (Veracruz masa rounds with salsa)Chalupas poblanas (small fried masa boats)Tostadas (fried or baked crisp tortilla base)Caldo de frijol negro (Oaxacan black bean soup)Sopa Tarasca (Michoacán — Pureed Black Bean Soup, Fried Tortilla)Caldo de pollo mexicano (Mexican chicken broth)Caldo de res (Mexican beef broth with vegetables)Caldo tlalpeño (chipotle and chickpea broth)Sopa seca de fideos (Mexican dry noodle soup)Sopa de fideo seco con chipotle (smoky dry noodle soup)Sopa azteca / sopa de tortilla (tortilla soup)Sopa de Lima (Yucatecan — Lime-Soured Chicken Soup)Chilpachole de jaiba (Veracruz crab soup)Sopa de pan (Chiapas bread soup)Chileatole (Mexican corn and chile soup)Mole de olla (peasant pot mole stew)Mole Poblano (Pueblan — Chocolate and Dried Chilli — Turkey Method)Mole Negro (Oaxacan — Full 30-Ingredient Method, Charring and Grinding)Mole Coloradito (Oaxacan — Simpler Red Mole with Chocolate)Mole verde and pipián — pepita and herb saucesPollo en mole amarilloAsado de boda (Zacatecas/SLP wedding pork in dried chile sauce)Mole de caderas (Mixtec goat hip stew)Mole de guajolote (turkey mole)Carnitas (Michoacán — Lard-Braised Pork — Copper Pot Method)Pork Carnitas (Naturally Gluten-Free)Birria (Full Jalisco Dum Method — Chilli Consommé, Goat or Beef)Barbacoa (Central — Slow-Cooked Lamb Cheek in Maguey Leaves)Barbacoa de borrego (lamb barbacoa, Hidalgo)Cochinita Pibil (Yucatecan — Achiote Pork, Banana Leaf, Underground Pit Method)Papadzules (Yucatecan — Egg-Filled Tortillas in Pumpkin Seed Sauce)Poc Chuc (Yucatecan — Grilled Orange-Marinated Pork)Chiles en Nogada (Pueblan — Stuffed Poblano, Walnut Cream, Pomegranate — September Dish)Huachinango a la veracruzana (red snapper Veracruz-style)Carne asada (Sonoran direct-flame beef)Cabrito (whole roasted kid goat, Monterrey)Machaca (northern dried-shredded beef with eggs)Caldillo durangense (Durango green chile beef stew)Chile verde (roasted green chile pork stew)Caldillo de camarón secoTinga de cerdo (pork tinga, Puebla origin)Tinga de pollo (chipotle shredded chicken)Tostadas de Tinga (Pueblan Shredded Chicken in Chipotle)Tacos de Canasta (Mexico City — Steamed Basket Tacos, Guajillo Grease)