Mexican Cookery

by Barbara Joan Hansen

Mexican Cookery

Genres: Cookbooks, Cooking

192 pages, Paperback

First published January 1, 1980

Reviews

[Savannah · Rating 5 out of 5]

This cookbook has some really delicious recipes in it that I am excited to try. I like that there are tons of pictures to go along with the recipes and they have basics as well as adding to it. It will start off with essentials like how to make tortillas or bread and then buidling on fillings and flavors for a full fledged meal.

[Rik Roy · Rating 5 out of 5]

Simply stated, it is one of my go-to-books, and has been for over 20 years.

[Linda · Rating 5 out of 5]

A well worn beloved cookbook in my collection.

[Amanda Parrell · Rating 4 out of 5]

My mom used this book religiously while I was growing up and made almost every meal. My mom just gave me the book and I've quite a few recipes and I have to say the meals are great and some are a bit time consuming but worth it. I gave it a 4 because she does make some of the meals more Americanized but trying to add the authentic Mexican taste. If you cook a lot of Mexican food like I do, you know what other herbs or spices to add for more flavor. One of the main side dishes I make on regular rotation is "Arroz con chorizo". Instructions are very detailed for you to not make a mistake. One of the best Mexican cook books out there. You can alter certain ingredients for more healthy base diet cut out the vegetable oil/lard and use olive oil.

[Amy · Rating 5 out of 5]

This is actually my favorite Mexican cookbook. It is straightforward, and has a lot of basic recipes that I love. I was born and raised in San Antonio, Texas, and this cookbook’s recipes taste the way I expected them to. All good, no disappointments yet. If you can get your hands on a copy of this book (it is out of print now), I’d recommend it for Mexican cooks who need a fairly simple reference for some good basic recipes, including enchiladas, several rice recipes, tortillas, and tamales.

[David Acevedo · Rating 5 out of 5]

I have this book in my kitchen, and I always read it when I want to cook something. As someone of Mexican heritage, I consider the book pretty good and I learned of things that not even I knew about. Some things I knew, such as how to remove the skin off chile peppers by roasting them, but I didn't know about stuff such as how strawberry licuado can also be made into atole after preparation.

[Justin · Rating 4 out of 5]

Not as explicitly regional or authoritative as more recent books on Mexican cuisine by Rick Bayless, but mostly authentic and on point in its flavor profiles. The recipes are not as lucidly organized on the page as one might hope, but all in all a useful reference.