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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 · II The Land & Sea

Geography and Landscape

Eleven entries

The AltiplanoThe Arid NorthThe Caribbean CoastThe Chinampas of XochimilcoThe Gulf of CaliforniaThe Gulf of MexicoThe Maguey PlateauThe Pacific CoastThe Protected OriginsThe Two Sierras and the Volcanic BeltThe Yucatán Shelf
II · The Land & Sea · 1 of 1Next chapter → The Pantry
Mexican · II The Land & Sea

Geography and Landscape

‹ II The Land & Sea

11 entries
The AltiplanoThe Arid NorthThe Caribbean CoastThe Chinampas of XochimilcoThe Gulf of CaliforniaThe Gulf of MexicoThe Maguey PlateauThe Pacific CoastThe Protected OriginsThe Two Sierras and the Volcanic BeltThe Yucatán Shelf

‹ The Land & Sea · Contents · The Library