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Featured Cookbook
Book Description Every country should have a Diana Kennedy, someone steeped in its culture and cooking who cruises around recording all the local recipes and sharing them with the world. My Mexico is Kennedy's rambling record of forays in pursuit of dishes that might be of interest. Based on the recipes she found, such as Posole de Camarone, a brothy shrimp and dried-corn stew, sweet Green Mango Roll, and tiny new potatoes cooked Shepherd style, Kennedy's travels have been quite fruitful. My Mexico: A Culinary Odyssey with More Than 300 Recipes Authors: Diana Kennedy Date: October 1998 ISBN: 0609602470 Publisher: Clarkson Potter Hardcover |
Chilatas (Mexican Seasoning)
Recipe from: My Mexico by Diana Kennedy Cookbook Heaven at Recipelink.com Chilatas is a textured powder of toasted and ground seeds seasoned with chile and salt. It is sprinkled over a freshly made corn tortilla or a dish of beans. I even use it on salads. It is delicious, healthy, crunchy and addictive. Makes 1 1/2 cups (375 ml) loosely packed
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