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Culinary Tour of Mexico

During the 2011-2012 and 2012-2013 Academic Years, UTSA Libraries, the UTSA Rec Center Demo Kitchen, and student organizations La Despedida and the Hispanic Student Association (HSA) partnered to host hands-on cooking demonstrations featuring recipes from the Mexican Cookbook Collection. Recipe PDFs from the series are linked below. 



Culinary Tour of Mexico, 2012-2013

Mexico-statesRecipes were drawn from almost 100 years of Mexican cookbooks, beginning in 1918  and endingwith Mexico’s Bicentennial in 2010. Dishes were featured from states across Mexico, including Puebla, Jalisco, Veracruz, Colima, Guanajuato, and Oaxaca.  

Los 30 Menus Del MesJalisco
1918 Enchiladas al estilo de Guadalajara from  Los 30 Menus Del Mes by Alejandro Pardo

Enchiladas filled with shredded pork and topped with creamy tomatillo salsa.


Cocina Mexicana de AbolengoVeracruz

1952 Pescado a la Veracruzana from Cocina Mexicana de Abolengo by Josefina Velázquez de León

White fish fillets simmered in spicy red tomato sauce made with ancho chiles, olives, and capers.


Las Senadoras Suelen Guisar.Colima

1964 Sopa de Pan from Las Senadoras Suelen Guisar

Somewhere between a soup and a casserole, this hearty dish combines chicken, chorizo, and vegetables, with layers of bread crumbs and chicken broth.


Los Mejores Antojitos MexicanosGuanajuato

1979 Enchiladas San Miguel from Los Mejores Antojitos Mexicanos by Bertha Zelayarán Ramírez and Laura Samano Tajonar (Guanajuato)

Enchiladas filled with a picadillo of pork, carrots, potatoes, tomatoes, and raisins, with a spicy ancho chile salsa.


Oaxaca

1981 Mole Amarillo from Lo Mejor de la Cocina Oaxaqueña by Elena Tajonar Campo (Oaxaca)

Beef and vegetables in a yellow mole prepared with guajillo chiles, tomatoes, onion, and spices, and topped off with corn masa dumplings.


Verde, Blanco, Rojo en la Cocina MexicanaPuebla

2010 Entomatado from Verde, Blanco, Rojo en la Cocina Mexicana byRicardo Muñoz  Zurita

Cubed pork and potatoes in a green sauce of tomatillos, chipotle chiles, and spices.

 


 

 Culinary Tour of Mexico, 2011-2012

map-of-mexico-all-states

Recipes were drawn from  from the La Cocina Familiar en el Estado de… series published by CONACULTA and Océano in 2000/2001. PDF handouts of recipes from the Culinary Tour are linked below. For some recipes, you may also wish to consult these these technique recipes.  To learn more about the Cocina Familiar series, read this post by guest blogger Dan Fromm.

 Consejo Nacional para la Cultura y las Artes (Mexico). La Cocina familiar en el estado de Nuevo León. México : CONACULTA : Océano, 2001 [TX716 .M4 N84 2001]. Nuevo Leon

Flautas de Pollo

Salsa Verde

Consejo Nacional para la Cultura y las Artes (Mexico). La Cocina familiar en el estado de Sonora. México : CONACULTA : Océano, 2001 [TX716 .M4 S66 2001].Sonora

Caldo de Ejotes con Calabacitas

Tostadas Sorenses

Consejo Nacional para la Cultura y las Artes (Mexico). La Cocina familiar en el estado de Colima. México : CONACULTA : Océano, 2001 [TX716 .M4 C65 2001].

Colima

Camarones a la Diabla

Guacamole

Consejo Nacional para la Cultura y las Artes (Mexico). La Cocina familiar en el estado de Quintana Roo. México : CONACULTA : Océano, 2001 [TX716 .M4 Q56 2001].Quintana Roo

Enfrijoladas de Crema

Salsa de Jitomate con Chile Chipotle

Consejo Nacional para la Cultura y las Artes (Mexico). La Cocina familiar en el estado de Oaxaca. México : CONACULTA : Océano, 2000 [TX716 .M4 O289 2000].Oaxaca

Estofado de Miltomate

Pastel de Sola de Vega

Consejo Nacional para la Cultura y las Artes (Mexico). La Cocina familiar en el estado de Nuevo León. México : CONACULTA : Océano, 2001 [TX716 .M4 N84 2001].

Puebla

Chalupitas Poblanas

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