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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 · IV The Method

Chile Technique Salsas

Four entries

Salsa roja defines the broadest category of Mexican table condiment, anchoring the section in the principle of roasted or boiled tomatoes combined with dried or fresh chiles. From that foundation the section moves to salsa verde, built from tomatillos and fresh green chiles, then to the raw, uncooked pico de gallo, and finally to salsa macha — a concentrated, oil-based condiment made by frying dried chiles, garlic, and nuts.

Salsa roja — roasted tomato and dried chileSalsa verde — tomatillo preparationMexicoPico de gallo — raw salsa frescaSalsa macha — the chile-nut-oil salsa from Veracruz
IV · The Method · 1 of 9Next chapter → Oaxaca Moles Complex Sauces
Mexican · IV The Method

Chile Technique Salsas

‹ IV The Method

Salsa roja defines the broadest category of Mexican table condiment, anchoring the section in the principle of roasted or boiled tomatoes combined with dried or fresh chiles. From that foundation the section moves to salsa verde, built from tomatillos and fresh green chiles, then to the raw, uncooked pico de gallo, and finally to salsa macha — a concentrated, oil-based condiment made by frying dried chiles, garlic, and nuts.

4 entries
Salsa roja — roasted tomato and dried chileSalsa verde — tomatillo preparationMexicoPico de gallo — raw salsa frescaSalsa macha — the chile-nut-oil salsa from Veracruz

‹ The Method · Contents · The Library