The taste of Mexico
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About This Book
**The Taste of Mexico**
Patricia Quintana
Stewart, Tabori & Chang, 1986
For a straightforward guide to the fundamentals of regional Mexican cooking, we turn to Mexico City chef Patricia Quintana's well-curated overview of her country's cuisines. Its recipes for classic dishes—from the Yucatán's papadzules (tortillas in a toasted pumpkin-seed sauce) to stuffed shrimp from the Pacific coast of the northwest state of Sinaloa—are lucid and inviting.
Patricia Quintana
Stewart, Tabori & Chang, 1986
For a straightforward guide to the fundamentals of regional Mexican cooking, we turn to Mexico City chef Patricia Quintana's well-curated overview of her country's cuisines. Its recipes for classic dishes—from the Yucatán's papadzules (tortillas in a toasted pumpkin-seed sauce) to stuffed shrimp from the Pacific coast of the northwest state of Sinaloa—are lucid and inviting.
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