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.
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Mexican · V The Canonical Dishes
Jalisco Braises & Slow Cooking
Two entries
Nothing filed yet.
V · The Canonical Dishes · 1 of 4Next chapter → National Eggs Breakfast
Also in this chapter
108 entries · page 2 of 2
Suadero (Mexico City slow-cooked brisket taco)Tacos al pastor — the Lebanese-Mexican fusionTacos de Rajas (Vegan — Roasted Pepper Tacos)Tacos dorados (crispy fried tacos)Chicken EnchiladasEnchiladas Verdes (Classic — Tomatillo Sauce, Chicken, Crema)Enfrijoladas (black bean sauce enchiladas)Enmoladas (mole-sauced enchiladas)Chiles RellenosRajas con Crema (Roasted Poblano Strips in Crema — Side Dish)Chicharrón en salsa verde (pork crackling in tomatillo sauce)Queso fundidoChayote and corn salad (Oaxacan raw vegetable salad)Arroz rojo mexicanoTamales (Full Method — Masa Preparation, Lard Ratio, Banana Leaf vs Corn Husk)Corundas (Michoacán triangular tamales)Tamal de chipilínTamales de rajas con quesoTamalito de rajas (chile strip tamale)Tamal de elote (Central American sweet corn tamale)Tamales dulces (sweet tamales)Zacahuil (giant Huastecan pit tamale)Uchepos (Michoacán fresh corn tamales)Cemita Poblana (Pueblan Sandwich — Sesame Roll, Milanesa, Chipotle)Cemitas poblanas (Puebla sesame sandwich)Burritos (Chihuahua flour tortilla wrap)Mission-Style BurritoMenudo (Mexican tripe and hominy soup)Pozole — hominy preparation and the ancient soupPozole blanco (white hominy soup)Pozole Rojo (Jalisco — Red Hominy and Pork Soup)Pozole Verde (Guerrero — Green Tomatillo and Pumpkin Seed Version)CevicheCeviche verde estilo GuerreroCeviche verde mexicano (green ceviche)Aguachile (Sinaloan raw shrimp in chile water)Aguachile negroMarquesitas (Yucatecan rolled crispy crepes)Tepache (Fermented Pineapple Drink — Wild Fermentation, 2–3 Days)Agua de Jamaica (Hibiscus Concentrate — Extraction Method)Atole: Cornmeal DrinkChimayó Cocktail: Signature DrinkChurrosPlátanos maduros fritos (fried ripe plantain)Flan de cajeta (Mexican goat milk caramel custard)Flan napolitanoTres Leches CakeFlour tortillas (Northern Mexico wheat tradition)