Mexican Flavors
Posted
Wed, 04/09/03
A special collector's edition of Bon Appétit Magazine arrived Monday, and it's full of the flavors of Mexico. I wish I'd had the information at my fingertips when I wrote Mexican Cantina in July 2000. I was just starting the Culinary Collection around then, so every time I look at the older books I see room for improvement.
At any rate, there is a "Guide to Ingredients" in the first pages of the new Bon Appétit. I've listed a few of them below:
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Arbol Chile: Thin, red dried chile that is very hot.
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Cajeta: Thick caramel sauce made from caramelized sugar and cow or goat milk. My husband has often raved about this specific caramel, saying there is no other like it in the world.
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Canela: Mexican cinnamon sticks.
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Chayote: Light green, pear-shaped fruit similar in flavor to a cucumber (prepared like squash).
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Epazote: Herb leaves (slightly larger than cilantro) with a bitter flavor.
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Pepitas: Roasted pumpkin seeds. I love these!
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Piloncillo: Mexican raw sugar shaped into hard cones.
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Queso Anejo: Aged, dry white cheese for grating or crumbling. Ricotta can be substituted.
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Queso Asadero: Melting cheese sold in balls, braids or rounds (can substitute with mozzarella or Monterey Jack).
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Rompope: Creamy eggnog liqueur.
My husband is of Mexican descent. He was floored by the special edition of Bon Appétit. It's chock full of stuff, including Mexico (Dish by Dish), lots of recipes, and a Mexican product section (pottery, glassware, silverware, linens and more).
Tags: Culinary Collection;
Food Magazines;
Mexico
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