Rustic Mexican: Authentic Flavors for Everyday Cooking

by Deborah Schneider

Filled with both traditional favorites as well as contemporary fare, authentic Mexican dishes are now accessible to home cooks everywhere.

With 100+ delicious, easy-to-follow recipes, a pantry primer and more, Rustic Mexican is the perfect roadmap to help you discover the diverse cuisine of Mexico . Full-color photography, illustrations, and ingredient guides accompany recipes throughout, making Rustic Mexican a comprehensive roadmap to discovering all the great flavors that Mexico has to offer.

Recipes
Spicy Nuts & Seeds with Michelada Cocktail
Halibut Ceviche with Avocado
Blackened Salmon Tacos
Creamy Poblano Chile Soup with Corn & Mushrooms
Saffron Rice with Clams
Chilaquiles with Poached Eggs
Savory Layered Tortilla Cake
Red Chile Enchiladas
Grilled Tomatoes with Mexican Chimichurri Sauce
Jicama, Grapefruit & Avocado Salad
Blistered Serrano Chiles with Caramelized Onions
Roasted Habanero & Tomato Salsa
Mango-Chile Ice Pops
Sopaipillas

Genres: Cookbooks, Cooking, Food

192 pages, Hardcover

Published October 10, 2017

Reviews

[Angie · Rating 3 out of 5]

Definitely authentic flavors yet not necessary traditional Mexican food. Chef Schneider has crafted her own distinctive style to those authentic Mexican dish, which is a delicious change. Favorite is the creamy poblano chile soup with corn and mushrooms.

Great photo pairing.

[Honest Mabel · Rating 3 out of 5]

so it’s good

It’s NOT set up for the kindle at all in anyway. So it’s crap to try to reference quickly on the kindle. The recipes are decent. But 1 star for kindle and 1 star because the recipes are ok.

[Sarah Lee · Rating 5 out of 5]

Great book, some recipes seem authentic and some have more of an American twist on them. Color pictures throughout the book. There are lots of recipes I want to try in here. All made from scratch which is really important for me as a cook and for my health.

[Liquidlasagna · Rating 3 out of 5]

I like the Mushroom Quesadilla idea

Schnieder suggests

12 oz of fresh
portabellos or porchini, coarsely chopped

and
1 1/2 cups of shredded
quesillo de Oaxaca, Muenster, or Mozzarella cheese

---

mushrooms - butter - white onion
serrano chili - garlic - fresh epazota leaves (optional)
sea salt - black pepper

with salsa verde (recipe included) - cheese (optional)

and then the tortilla (tortilla masa or masa harina)

---

or you could have corn on the cob
three ways

chili powder - cumin - fine sea salt - cayenne
or
finely grated Parmesan - lime zest - fine sea salt
or
finely crumbled cotija cheese or feta cheese - finely chopped cilantro - fine sea salt

and
4 ears of corn
4 tablespoons of softened unsalted butter
8 tablespoons of mayonnaise (yes! that's what keeps the toppings on)

[Frankie Macaulay · Rating 2 out of 5]

beautifully designed recipe book; nice photography of well plated meals; few context sentences for each recipe; “pantry” is a two-page text-only glossary of popular ingredients; not sufficient as an educational tool; recipes don’t include any step/process photos, prep/cook times or nutritional info; majority of dishes are somehow flared and modernized, a ‘version/update’ of an original; title is misleading.

[Elizabeth · Rating 2 out of 5]

Meh.