Tag Archives: desserts

A Gringo Guide to a Mexican Kitchen

9 Oct
"A Gringo Guide to a Mexican Kitchen" Download Your copy on Amazon.com; Kobo.com; and on Google Play. Search William J. Conaway.

“A Gringo Guide to a Mexican Kitchen” Download Your copy on Amazon.com; Kobo.com; and on Google Play. Search William J. Conaway.

A Gringo Guide to a Mexican Kitchen – A full 200 pages of time honored, traditional Mexican Recipes, with food and food preparation glossaries. Hundreds of Full-Color pictures, and it’s spiral bound for the cook’s convenience. The book Includes Party Snacks, Gala Banquets, and Mexican Adult Beverages too. GG-102 – $24.95 plus $18.95 International S&H. Order by email: wjconaway@yahoo.com, or download from Amazon.com; Kobo.com; or Google Play for a considerable discount.

A Gringo Guide to a Mexican Kitchen

7 Oct
"A Gringo Guide to a Mexican Kitchen" Download Your copy on Amazon.com;  Kobo.com; and on Google Play. Search William J. Conaway.

“A Gringo Guide to a Mexican Kitchen” Download Your copy on Amazon.com; Kobo.com; and on Google Play. Search William J. Conaway.

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

Comida – Lunch

The comida is the main meal of the day for the Mexican people. Its importance can be proved by the fact that everywhere in the country, with the exception of the capital, all business ceases at 2:00 PM and resumes after comida at 4:00 PM!

Mexicans generally eat three meals a day. Breakfast varies between the social classes. Some call it desayuno and some almuerzo. But they all eat comida!

Depending also on the social, economic class of people the comida can consist of an optional appetizer, and as many as seven courses.

1. Sopa Aguada (soup)
2. Sopa Seca (dry soup)
3. Ensalada (salad)
4. Pescado (fish)
5. Entree (Fowl or meat)
6. Frijoles (beans)
7. Postre (dessert)

Caldo Tlalpeño

Ingredients:
1 chicken quartered
4 carrots, peeled and cut into strips
4 zucchini, cut into strips
½ onion sliced
½ kilo green beans, cleaned and chopped
3 dried chiptole chilies
1 sprig cilantro
1 large avocado
2 cloves garlic

Preparation:
Boil the chicken parts in 2 quarts water. Open the chipotle chilies, remove the seed and fry lightly in oil. When chicken is half cooked (20 minutes) add the vegetables and salt to taste. In about 10 minutes add the chipotle chilies and cook until chicken and vegetables are tender. Garnish each serving with avocado slices. Serve with piping hot bolillos.

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

A Gringo Guide to a Mexican Kitchen

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

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

Excerpts from my, “Gringo Guide to a Mexican kitchen:
Copyright William J. conaway, 2006
Huevos Norteños
(Northern Eggs)

Ingredients:
4 eggs, beaten
4 tortillas
10 tomatillos
1 clove garlic
1 thick slice onion
1 sprig coriander
2 serrano chilies, chopped
salt to taste

Preparation:
Blend tomatillos, garlic, and coriander. Fry in sufficient oil adding the onion and chopped serrano chilies.

Cut the tortillas with scissors into small squares and fry in another frying pan. Drain off excess oil and add the beaten eggs.

Once the tortillas and eggs have set, add the sauce, cover and simmer over low heat for a few minutes.

Serve with hot tortillas or bolillos and refried beans garnished with a sprinkling of white cheese.
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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