A Gringo Guide to a Mexican Kitchen

5 Apr
Download Your copy on Amazon.com; Kobo.com; and soon on Google Play. Search William J. Conaway.

Download Your copy on Amazon.com; Kobo.com; and soon on Google Play. Search William J. Conaway.


Excerpts from my, “Gringo Guide to a Mexican kitchen:
Copyright William J. conaway, 2006

Finding Your Way Around a Mexican Kitchen
There’s a lot of difference between a Mexican kitchen and your own. There’s no dish washer, no garbage disposal, no trash compacter, no microwave oven, no food processor, no bread maker, the stove’s gas, and everything in it has a different name.
In the back of this book you will find glossaries of foods, spices, cooking utensils, cooking terms, and the rest of the book contains some great Mexican recipes. Remember you’re in a far off land, full of mysteries. We can help you solve some of those secrets, and make life a little more interesting.

One vegetable/seasoning mentioned in many of the recipes on the following pages is epazote, wormseed or Mexican tea. It is a weed that grows even in the southern United States. Get some, plant it, it will regenerate itself.

We don’t suggest you eat like a Mexican at first. Stick to simple food until your stomach becomes accustomed to the altitude, climate, and the totally different atmosphere you find yourself in.

You may have been led to believe that you don’t like hot. spicy food, but the fact is that only a very few really delicious dishes are known outside of the country, and almost no Mexican food contains the burning hot peppers you see described in cartoons in the States.
These recipes would take the place of the more Mexican Almuerzo or brunch. We list only the lighter meals that Americans would prefer.

To start the day put on a fresh pot of beans (presoaked in water overnight) to cook in a clay olla.

Put tomatoes or tomatillos on to parboil (depending on the sauces needed for the day).

Prepare the necessary chilies, garlic, and onions to add to the sauces. And use the beans left over from the day before to make Frijoles Refritos.


Frijoles Refritos
(Refried Beans)

2 cups precooked beans, any kind
2 tbsp. lard or oil
1 small onion, chopped

Heat oil or lard in a heavy skillet. Add onion and fry until tender. Stir in beans and mash, adding broth as needed. Fry until beans reach desired consistency. Serve sprinkled with grated cheese.

This would also be the time to make the day’s supply of tortillas and salsas:
Salsa de California

4 chilaca chilies (AKA California)
1 lge. tomato, peeled and seeded
6 sprigs of parsley, chopped
1 sm. onion, chopped
1 clove garlic, crushed
1-2 serrano chilies, chopped
1 pinch sugar
salt to taste

Simmer the chilies in boiling water for five minutes. Drain and remove stems and seeds. In a blender combine the chilies with all the other ingredients and puree.

Add the mixture to a fry pan with 2 tblspn. of oil and simmer for a few minutes. Makes about 1½ cups.

All of my books are available in the San Miguel de Allende Library Gift Shop, the Casa de Papel Card Shop, Garrison & Garrison bookstore, La Deriva bookstore, and for downloads Amazon.com and Barnes and Noble.com. Follow the author on Twitter @williamjconaway, and Facebook/williamjconaway. Join and comment with him online at: http://www.williamjconaway.com

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