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
National Eggs Breakfast
One entry
The egg dishes of the Mexican breakfast table share a common architecture: fried eggs and corn tortillas held together by cooked chile salsas. Chilaquiles extend this logic to tortilla chips softened in red or green salsa. Huevos divorciados and huevos rancheros differ not in technique but in the number and disposition of the salsas applied.
V · The Canonical Dishes · 2 of 4Next chapter → Seasonal Ceremonial Dishes
National Eggs Breakfast
The egg dishes of the Mexican breakfast table share a common architecture: fried eggs and corn tortillas held together by cooked chile salsas. Chilaquiles extend this logic to tortilla chips softened in red or green salsa. Huevos divorciados and huevos rancheros differ not in technique but in the number and disposition of the salsas applied.
1 entry