Mexican Cooking For Dummies

Title
 Contents
 Introduction
 How to Use This Book
 How This Book Is Organized
 Conventions Used in This Book
 Icons Used in This Book
 Part I : Getting the Juices Flowing
 Chapter 1: Understanding Mexican Cooking
 Dispelling Mexican Cooking Myths
 Getting Started with Mexican Cooking
 Chapter 2: Ingredients for Mexican Cooking
 Fruits and Vegetables
 Chiles 101
 Herbs
 The Spice Shelf
 Nuts, Seeds, and Seasoning Pastes
 Beans and Starches
 The Mexican Dairy
 Chapter 3: Mastering a Few Simple Tools and Techniques
 Equipping Your Kitchen
 Tackling a Few Techniques. Part II : Taking a Quick TripChapter 4: Bright Lights, Big Beverages
 Eye-Openers
 Mexican Spiced Coffee
 Mexican Hot Chocolate
 Afternoon Refreshers
 Strawberry Banana Liquados
 Horchata
 Watermelon Juice
 Jamaica
 Party Boosters
 Sparkling Fruit Punch
 Sangria
 Primo Margaritas
 Tequili
 Sangrita
 Rompope
 Chapter 5: Hot Salsas, Cool Dips, and Refreshing Ceviches
 Scintillating Salsas
 Green Tomatillo Salsa
 Red Roasted Tomato Salsa
 Fresh Salsa
 Smoked Chile Salsa
 Roasted Ancho Salsa
 Roasted Green Chile Salsa
 Maximum Dips
 Guacamole
 Pinto Bean Dip
 Queso Fundido. Down 'n' Dirty Bean NachosSilky Crab and Cheese Nachos
 Snappy Ceviches
 Basic Red Snapper Ceviche
 Ceviche de Veracruz
 Smoked Mussel Ceviche Tostadas
 Oysters with Chipotle Vinaigrette
 Mexican Shrimp Cocktail
 Spicy Cocktail Sauce
 Chapter 6: Foods from the Mexican Marketplace
 Getting Stuffed on Quesadillas
 Flour Tortillas
 Poblano Quesadillas
 Grilled Vegetable Quesadillas
 Smoky Chicken Quesadillas
 Transforming Tortillas into Tacos
 Grilled Steak Tacos
 Cactus Tacos
 Fish Tacos
 Cucumber Salsa
 Rajas and Egg Tacos
 Entertaining with Enchiladas
 Green Enchiladas with Pork. Chicken Poblano EnchiladasEnmoladas
 Snacking on Tortas
 Bolillos
 Barbecued Pork Torta
 Chicken Black Bean Torta
 Vegetarian Torta
 Part III : Enjoying an Extended Tour
 Chapter 7: Stuffed Treats
 Empanadas: Little Pies Full of Flavor
 Empanadas de Picadillo
 Empanada Dough
 Mushroom Empanadas
 Tamales: Feast-Day Treats
 Green Corn Tamales
 Basic Masa Tamales with Fillings
 Green Chile Cheese Filling
 Roasted Tomato Chicken Filling
 Pork and Green Chile Adobo Filling
 Chicken Mole Filling
 Chiles Rellenos
 Classic Chiles Rellenos
 Corn-and-Cheese-Stuffed Chiles in Red Rice. Chapter 8: Soulful SoupsSetting Your Sights on Mexican Soups
 So Many Sopas, So Little Time
 Tangy Cold Avocado Soup
 Tomatillo and Chicken Chilaquiles
 Gazpacho
 Corn and Chile Chowder
 Tortilla Soup
 Toasted Angel Hair Soup
 Creamed Summer Squash Soup
 Pinto Bean Soup with Fresh Salsa
 The Caldo Connection
 Lime Soup
 Possibly the Best Posole
 Chicken Posole
 Chapter 9: Border Salads
 Preparing the Greens
 Dressing the Greens
 The Tostada: A Salad in Disguise
 Chicken Tostada Salad
 All-Star Side Salads
 Mexican Chopped Salad
 Cactus Paddle Salad
 Watercress and Radish Salad
 Caesar Salad.