WINNER of the 2020 US Gourmand Award for Food Heritage A Deep Dive Into the Complex and Vibrant Native Culture that is the Bedrock of Mexican Cuisine, with Over One Hundred Recipes, Including Moles, Pozoles, Chiles en Nogada, and More Mexican Cuisine is ubiquitous in the American dining scene, yet it remains far removed from its roots.
With pages bursting with color, culture, and wisdom, you\'ll discover a Mexico you never knew existed..
Personal stories of mezcaleros, traditional cooks, and Native healers are accentuated by 130 stunning photographs and are woven through with mouth-watering recipes.
Unwrap the philosophies and customs of Mexico\'s Native communities and discover the depth of this magical country and how you can welcome it Into your own kitchen.
Author Rachel Glueck provides rare access and insight Into a Mexico that few foreigners or nationals see today, leading you through indigenous festivals with masked dancers, bountiful market places, and sacred pilgrimage sites.
Signature Mezcal cocktails and decadent desserts adorn these pages, while the Medicinales section includes teas, tinctures, and baths of traditionally used herbs for a variety of ailments, such as colds, muscle tension, and infertility.
Morales shares well-known plates such as birria and barbacoa, and beloved market foods like tlayudas and tacos al pastor, as well as a few of his own vegetarian and seafood creations.
With recipes by Mexican chef Noel Morales--born of Aztec and Omec blood, grandson to a mezcalero, and raised by Native dancers-- The Native Mexican Kitchen offers its readers the ability to recreate the flavors of centuries-old dishes in a modern kitchen.
The Native Mexican Kitchen is an homage to the indigenous peoples and their culinary and cultural traditions that create Mexican cuisine, elevating it beyond Americanized tacos and tequila.
WINNER of the 2020 US Gourmand Award for Food Heritage A Deep Dive Into the Complex and Vibrant Native Culture that is the Bedrock of Mexican Cuisine, with Over One Hundred Recipes, Including Moles, Pozoles, Chiles en Nogada, and More Mexican Cuisine is ubiquitous in the American dining scene, yet it remains far removed from its roots
