Читать книгу Edible Mexican Garden - Rosalind Creasy - Страница 5

contents

Edible Mexican Gardens

How to Grow a Mexican Garden

Creasy Mexican Gardens

Mini Mexican Herb Gardens

Interview: The Anderson Garden

Encyclopedia of Mexican Vegetables

From Amaranth to Wild Greens

Cooking from the Mexican Garden

Ingredients

Cooking Techniques

Basic Cooked Mexican Tomato Sauce

Mole Verde (Green Mole with Vegetables and Seeds)

Guacamole

Salsa Fresca (Fresh Salsa)

Salsa Verde (Tomatillo Salsa)

Salsa Cruda

Greens, Mexican Style

Fruit Salad with Jicama (Ensalada de Fruita)

Cactus Paddle Salad (Ensalada de Nopalitos)

Cool White Salad

Tortilla Soup (Sopa Azteca)

Malva and Zucchini Soup (Sopa de Alache y Calabacitas)

Winter Squash Soup (Sopa de Calabaza)

Red Pozole (Pozole Rojo)

Chayote Sauté with Chilis

Fava Beans with Tomatoes (Habas y Jitomates)

Esquites

Huevos Rancheros

Quesadillas

Bean Burritos

Tortilla Casserole

Pork Shoulder Sandwiches with Tomatillos (Tortas de Piernas)

Pork Stew with Purslane

Melon Cooler (Agua de Sandia)

Jamaica Tea (Agua Jamaica)

Iceberg Cooler

Appendices

Appendix A: Planting and Maintenance

Appendix B: Pest and Disease Control

Resources

Acknowledgments

Peppers of all types are native to Mexico and parts of South America and play a critical role in these regional cuisines. In Mexico, peppers are valued not only for their spiciness, but also for their incredible range of flavor and versatility.