Chefs that enjoy cooking with a variety of herbs and spices will enjoy Daniel Hoyer's book Culinary Mexico; Authentic Recipes and Traditions (Gibbs Smith, 2005). Spices such as cumin, cinnamon, allspice, peppercorns, cloves and aniseed are used in many of the recipes. Herbs, such as cilantro, epazote, thyme, marjoram, parsley, bay leaves and Mexican oregano, are generously used throughout the recipes found in the book.
Sample Recipe From Culinary Mexico
Hoyer adds a one to two paragraph history of many of the recipes included in Culinary Mexico. While introducing the Salsa Fresco recipe, he mentions that: "The ubiquitous salsa is often called Salsa Mexicana both because it is a typical salsa throughout the country and because it has the red, green, and white colors of the Mexican flag. In the Yucatan and Quintana Roo, when it is made with habanero instead of jalapeno chiles, it is called xni-pec (shnee-peck), which is the Mayan word for a dog's wet nose; a runny nose is one of the side effects you may experience with that fiery version of this salsa."
This recipe makes approximately 3 cups of salsa. The salsa's ideal serving temperature is 55 to 60 degrees F, so don't serve it directly from the refrigerator.
Salsa Fresca Ingredients
- 4 to 5 ripe plum tomatoes - diced into 1/4 inch cubes
- 1/4 teaspoon finely minced garlic - optional
- 1/2 cup finely chopped red or white onion
- 1/8 cup fresh lime juice
- 2 tablespoons mild vinegar - apple cider or rice
- 2 or 3 fresh jalapeno or serrano chiles - seeded and finely chopped
- Salt to taste
- 1/4 cup coarsely chopped cilantro
- 1 tablespoon olive oil - optional
Salsa Fresca Directions
- Put the tomatoes, garlic, onion, lime juice, vinegar, chiles, and salt to taste in a bowl and mix well.
- The mixture may be coarsely pureed in a food processor, or leave the ingredients intact for more texture.
- Let the mixture sit for 10 minutes, then taste the salsa and adjust the chiles and lime juice as necessary.
- Stir in the cilantro.
- Add the olive oil, if desired. The olive oil will make the salsa shiny, add a bit of flavor, and help to preserve it.
- Let the salsa sit for 30 minutes to allow the flavors to develop.
About the Author
Chef, author and teacher Daniel Hoyer currently resides in Santa Fe, New Mexico. In addition to being a food writer, Hoyer is also available for restaurant consulting, private cooking classes and culinary tours. Hoyer has written other culinary books including Fiesta on the Grill and Mayan Cuisine. Visit Hoyer's website, The Well Eaten Path, for additional information.
About the Book
- Author: Daniel Hoyer
- Title: Culinary Mexico; Authentic Recipes and Traditions
- Publisher: Gibbs Smith
- Date: 2005
- ISBN: 978-1-58685-375-4
Additional Herb & Spice Cookbook Reviews
- Modern Spice; Inspired Indian Flavors for the Contemporary Kitchen.
- Flavor Bible; Comprehensive Resource Guide of Compatible Taste Ingredients.
- 101 Recipes From the Herb Lady; Compilation of Recipes and Tips for the Novice to the Experienced Cook.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
