The Vegetarian Table: Mexico

by Victoria Wise

Book Overview

Inspired by the increasing popularity of vegetarian fare and the vibrant taste sensations of Mexican cuisine, this second volume in The Vegetarian Table series offers a full range of tempting vegetarian appetizers, entrees, and desserts with a piquant flair. A delectable mosaic of culinary traditions joining the Old World and the Americas, the book's 80 recipes-from a spicy Jicama and Watermelon Salsa to classic Chile con Queso, savoury Red Enchiladas,...

• Format: Hardcover
• Language: English
• ISBN: 0811804755
• ISBN13: 9780811804752
• Release Date: January 1995
• Publisher: Chronicle Books (CA)
• Length: 156 Pages
• Weight: 1.80 lbs.
• Dimensions: 0.7" x 8.6" x 9.3"

Customer Reviews

Yummy! Looks quite authentic and rich. But where's the chili? ;o]

I would have thought that various recipes for chili or spicy bean dishes would have made their way into this book, but perhaps the American "chili" as in "chili cookoff" is more of an adaptation of Mexican styles to American cooking and ingredients than an actual verbatim import? That aside, this appears to get to the heart of the Mexican tradition in fine style and good taste (literally). Be forewarned though, vegetarian doesn't necessarily mean low-fat. If I recall correctly, dairy and cream are used pretty heavily in some dishes for authentic flavor, so it may not be vegan or strictly "vegetarian." One wonders whether coconut cream or other vegetarian cream substitutes might work as well in the recipes, for those wishing to adapt to their own flavor of "vegetarian"... But, as they say, to each their own. This should give a pretty authentic Mexican flavor and cooking style, and sits easily alongside the other entries in the Vegetarian Table series, whicih is quickly growing to become one of my favorites, due to its apparent emphasis on explaining cultural context and tradition as well as giving excellent recipes of varying complexity / difficulty. I also really do like the layout of the book. It's attractive, inside and out (so long as the dust jacket remains on it; the binding is pretty plain). It includes color pages and some full-page semi-gloss prints of the foods you might be preparing. Though, like other entries in the VT series, it generally fails to LABEL the prints as to which dish is being represented. A minor quibble, as one can usually find the recipe on the adjacent page(s). They really are just eye candy, in the long run (which I enjoyed looking at). I'd certainly recommend this book to anyone wanting that authentic flavor / cooking style. Check out the others in the series too... Thailand, Japan, Italy, America, etc.

A colorful array of 90 traditional and innovative dishes

Chapters include salsa and condiments (piquant sauce, smoky tomato ketchup, papaya and peanut salsa); tortilla cuisine (chiles con queso, chick pea and walnut empanadas); soups (melon and potato, avocado vichyssoise); pasta, rice and beans (vermicelli with tomatoes and chipotle chiles, Mexican pilaf, bean cakes); salads and vegetables (fava bean stew, cactus paddle salad); sweets (flan, rice pudding).Gorgeous color photos are large close-ups of beatifully presented dishes and, while this is no low-fat cookbook, Wise uses no lard and has reduced fat in many recipes. She includes a glossary with preparation tips.

creative mexican recipes

You might want to start with "vermicelli with tomatoes and chipotle chilies". It is a definite crowd pleaser and a very different way to prepare pasta from the traditional italian. With this recipe and several others, Victoria Wise has put together a very successful mix of flavorful and relatively easy dishes. She also provides a sufficient glossary of terms and a short history of Mexican cuisine--important for a beginner.