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Provenance · Volume IX · In progress

The Mexican Canon

Two hundred and twenty-five entries

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

Seasonal Ceremonial Dishes

Three entries

Pozole, the ancient hominy and meat stew, anchors the independence celebrations of September. Mole negro, the most complex of Oaxaca's seven canonical moles, is prepared for funerals and Día de los Muertos alike. Alongside it, caldo de pollo is placed on the ofrenda to nourish the returning dead, while faisán en escabeche — pheasant in a spiced vinegar marinade with charred onion and recado negro — marks the Easter table of the Yucatán.

Caldo de Pozole Rojo (Mexican Independence Day)MexicoCaldo de Pollo (Día de los Muertos Celebration Soup)MexicoFaisán en Escabeche (Easter — Yucatecan Celebration)Yucatán, Mexico
V · The Canonical Dishes · 3 of 4Next chapter → Also in this chapter
Mexican · V The Canonical Dishes

Seasonal Ceremonial Dishes

‹ V The Canonical Dishes

Pozole, the ancient hominy and meat stew, anchors the independence celebrations of September. Mole negro, the most complex of Oaxaca's seven canonical moles, is prepared for funerals and Día de los Muertos alike. Alongside it, caldo de pollo is placed on the ofrenda to nourish the returning dead, while faisán en escabeche — pheasant in a spiced vinegar marinade with charred onion and recado negro — marks the Easter table of the Yucatán.

3 entries
Caldo de Pozole Rojo (Mexican Independence Day)MexicoCaldo de Pollo (Día de los Muertos Celebration Soup)MexicoFaisán en Escabeche (Easter — Yucatecan Celebration)Yucatán, Mexico

‹ The Canonical Dishes · Contents · The Library