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the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

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Mexico

Quick Achiote Recado

6 tablespoons achiote paste
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice

Makes about 1-1/4 cups.

Put all the ingredients in a food processor and process until mixture is free of lumps. Keeps, tightly covered, up to 5 days in the refrigerator.

From
La Parilla: The Mexican Grill
By Reed Hearon
Photographs by Laurie Smith
Chronicle Books, 1996
Price: $19.95, paper
ISBN: 0-8118-1034-8
Reprinted by permission


Mexico

Mexican Recipes

from La Parilla

from Kate's Global Kitchen

Mexican Cookbooks with Recipes

More Mexican Recipes

 

Back to the main Mexico page

Mexico on Wikipedia

More country Destinations

 

This page modified January 2007


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