Download Authentic Recipes from Santa Fe by Dave Dewitt, Nancy Gerlach, Eduardo Fuss PDF

By Dave Dewitt, Nancy Gerlach, Eduardo Fuss

Nestled on the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the local American, Spanish, Mexican and Anglo-American settlers who equipped it-and a thrilling food to check. a few of modern-day preferred Santa Fe cooks are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new dishes. Authentic Recipes from Santa Fe deals the easiest of recent Mexico's conventional dishes and a sampling of modern cooking ideas. Introductory essays give you the old and geographical context of the delicacies, and glossaries of bizarre components, in addition to illustrated how-to sections, are included.

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Extra resources for Authentic Recipes from Santa Fe

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Tortillas can only be made from masa; cornmeal will not work. If you cannot purchase ready-to-use masa, masa harina, which is dehydrated nixtamal, is available in many grocery stores alongside the flour or from a number of mail-order sources. There are a variety of ways to form corn tortillas. The most difficult method is by hand. A flattened ball of masa about 1 in (21/2 cm) in diameter is worked between the hands in a rapid, smooth motion. Mastering this art is not as easy as it looks and takes a lot of practice!

The fresh green pods range in length from 3 to 6 in (8 to 15 cm) and in width from 3 to 4 in (8 to 10 cm). The fresh pods are roasted and peeled; then they are stuffed with meat, vegetables or cheese to make chiles rellenos, cut into strips, chopped, or sometimes ground into a powder. The reddish-brown anchos are usually toasted on a griddle and rehydrated before they are used. The anchos have a flavor that is often described as tasting like raisins. This variety is rather mild. Pasilla chiles may be substituted for anchos.

Limit your questions—asking too many will be viewed as inconsiderate. And don’t walk across the plaza or dance area, look into kivas or talk to dancers during the ceremonies; remember that these are religious shrines and activities. Farolitos light the Christ child’s way through Santa Fe at Christmastime. These lanterns are called luminarias in Albuquerque, but don’t try calling them that in Santa Fe. It is always best to check with the tribal or tourist office before wandering into a pueblo. They can steer you to craftspeople and places of interest and inform you of the particular rules governing that pueblo.

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