Overview

The variety of fish that form a part of Mexican cuisine is enormous --dogfish, red snapper, tuna, rubia, grouper, jack fish, robalo, pompano, sole, snappera-- and the diversity of the exquisite dishes that can be prepared with them is just as immense. The number of edible species that can be found in the waters of Mexico is surprising, as are the possibilities that they offer. In this book, Chef Patricia Quintana shows us recipes that we can prepare, among them many delicacies like tuna ceviche in coconut milk, fish tacos a la pibil, Veracruz style fish, and red snapper tamales. Cazon, huachinango, atun, rubia, mero, esmedregal, robalo, pampano, lenguado, pargo... La variedad de pescados que forman parte de la gastronomia mexicana es enorme. Tambien lo es la diversidad de exquisitos platillos que se pueden preparar con ellos, tal como se demuestra en estas paginas. Los mares de Mexico -asi como sus rios y lagos- se caracterizan por su prodigalidad. Sorprende en efecto la gran cantidad de especies comestibles que se pueden extraer de sus aguas, asi como las posibilidades que cada una ofrece. En la presente obra la chef Patricia Quintana trae hasta nosotros recetas para preparar, entre otras muchas delicias, el cebiche de atun con leche de coco, los tacos de pescado a la pibil, las conchitas de pescado estilo Veracruz y los tamalitos de huachinango.

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9786074003826

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Patricia Quintana is a renowned international chef and an expert in Mexican gastronomy. She has studied cooking in Canada, Switzerland, and France. For more than twenty years she has been dedicated to rescuing the culinary heritage of the country and her research has enabled her to travel throughout the different regions of Mexico. With her sensibility and experience, she has created numerous avant-garde dishes, without losing the essence of Mexican traditions. Her culinary art has been featured and published in more than fifteen books, among them The Taste of Mexico, Feast of Life, Puebla, Kitchen of the Angels, A Journey through the Kitchens of Mexico, and Jade Powder. She has collaborated on numerous television programs and has written many articles on cooking for newspapers and national and international magazines. She is considered a promoter of Mexican traditions.

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