Provenance · Volume V · In progress
The Mexican Canon
Five hundred and eighteen entries
Contents
I17
II11
III61
IV57
V277
VI32
VII28
VIII16
IX12
X7
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.
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Mexican · VII The Table & Service
Customs and Service
Thirteen 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.
Cantina and PulqueríaClay, Stone and GourdComida Corrida and the FondaHanal Pixán and the PibItacateLead GlazePosada, Ponche, PiñataTaquería, Tianguis and MarketThe Eating DayThe Mayordomía FeastThe Oaxacan Wedding FeastThe Ofrenda as a Served TableThe Tortilla at Table
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Mexican · VII The Table & Service