Guide to Foods of México: Discover the Delights of Mexican Food

This book is designed for Foodies, Tourists, Foreign Residents, and anyone who wants to learn more about ancient and modern México, its cuisine, culture, and history.

With it, you will:
Possess a comprehensive Mexican Dictionary of Food Terms with English explanations and word etymology, from Aguacate (Avocado) to Zanahoria (Carrot).

Find over 3,300 food, street vendor, market, and restaurant entries in Mexican Spanish with detailed English descriptions. No need for any Spanish Fluency!

Understand the impact of the "Columbian Exchange" of foods, technology, and culture between the Old and New World.

Learn about México’s many exotic foods,
o Dishes made according to 500-year-old recipes,
o Fruits (78), vegetables (65), and spices (97), many of which are native and some of which are found nowhere else in the world,
o 100 Pan Dulces ("sweet breads”),
o Food idioms, such as "¡Chao pescao, bacalao!" The Mexican equivalent of "See ya later, alligator!"
o History of common food names like Nachos,
o How to make Caldo de Piedra, Oaxacan "stone soup," o Over two dozen native alcoholic beverages,
o Xnipec, "dog’s snout" salsa,
o Chogosta, a white "dirt" dessert from Veracruz, and o 27 edible insects, including those that are eaten alive.

Devour descriptions of México’s eight gastronomic Regions and 32 Federal States with details of local specialties. Wherever you are in México, we’ve got you covered.