By Dave Dewitt, Nancy Gerlach, Eduardo Fuss
Read Online or Download Authentic Recipes from Santa Fe PDF
Similar regional & international books
Less than the Tuscan solar meets the wide-open sea . . . a humiliation of Mangoes is a scrumptious chronicle of leaving the type-A way of life in the back of -- and learning the seductive secrets and techniques of existence within the Caribbean. Who hasn’t fantasized approximately chucking the activity, asserting see you later to the rat race, and escaping to a couple unique vacation spot looking for solar, sand, and a distinct lifestyle?
This is often the publication to take the flavor buds touring. Arepas from Venezuela, tom yam soup from Thailand, scrumptious mezze from the center East—The international of highway nutrients bargains the easiest in quickly nutrition from Africa, Latin the USA, the center East, and Asia. Over 100 recipes were selected for his or her recognition at highway stalls and markets around the globe.
- Authentic Mexican
- Central American English
- Real Thai: The Best of Thailand's Regional Cooking
- Recipes and Tips for Healthy, Thrifty Meals
Extra resources for Authentic Recipes from Santa Fe
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.