Provenance · Volume IX · In progress
The Mexican Canon
Two hundred and twenty-five entries
Contents
I2
IIopening
III18
IV87
V114
VI1
VII3
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume IX · contents
Mexican · VII The Table & Service
Preparation And Service
Two entries
Mole negro demands a specific plating vessel and a separately poached bird before it reaches the table. The charred onion of Yucatán is prepared on the comal and held in habanero-lime marinade until service. These entries govern what arrives at the table and how it is received.
VII · The Table & Service · 1 of 2Next chapter → Also in this chapter
Mexican · VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
Mole negro demands a specific plating vessel and a separately poached bird before it reaches the table. The charred onion of Yucatán is prepared on the comal and held in habanero-lime marinade until service. These entries govern what arrives at the table and how it is received.