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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

Pastry Technique

Four entries

Mexican regional sweets draw on pre-Columbian ingredients joined to Spanish confectionery technique. That union produced a lard-based shortbread seasoned with anise and cinnamon, a poured egg custard descended from its Iberian source, and small hand-formed pastries filled with spiced mincemeat. Together these preparations define the pastry method as it settled into its regional form.

Mexican Dessert Architecture: Dulces RegionalesBizcochito: New Mexican Anise CookieNatillas: New Mexican Egg CustardEmpanadas: New Mexican Stuffed Pastry
IV · The Method · 6 of 9Next chapter → Sauce Making
Mexican · IV The Method

Pastry Technique

‹ IV The Method

Mexican regional sweets draw on pre-Columbian ingredients joined to Spanish confectionery technique. That union produced a lard-based shortbread seasoned with anise and cinnamon, a poured egg custard descended from its Iberian source, and small hand-formed pastries filled with spiced mincemeat. Together these preparations define the pastry method as it settled into its regional form.

4 entries
Mexican Dessert Architecture: Dulces RegionalesBizcochito: New Mexican Anise CookieNatillas: New Mexican Egg CustardEmpanadas: New Mexican Stuffed Pastry

‹ The Method · Contents · The Library