The Mexican Canon
Two hundred and twenty-five entries
Wet Heat Methods
Six entries
Wet heat is the organizing principle of Mexico's oldest and most sustaining preparations. The pit, the steamer, and the braise each convert tough cuts and dense starches into tender, deeply flavoured results through time, moisture, and confined heat. Masa, hominy, and slow-cooked meat — braised, wrapped, or buried — form the structural core of this section.
Wet Heat Methods
Wet heat is the organizing principle of Mexico's oldest and most sustaining preparations. The pit, the steamer, and the braise each convert tough cuts and dense starches into tender, deeply flavoured results through time, moisture, and confined heat. Masa, hominy, and slow-cooked meat — braised, wrapped, or buried — form the structural core of this section.