Nov 30, 1919, 12:00 AM
Post #3 of 9
The “cookbook culture” just isn’t as developed in Mexico as it is up North. And for the same reason that there’s no Williams Sonoma or Sur Le Table. Or even Borders and Barnes & Noble. Recreational cooking just isn’t as big a deal upon those who’re apt to buy Cuisinarts and cookbooks.
Writing in “My Mexico,” Diana Kennedy references a number of antique Mexican cookbooks. There are cookbooks currently being written by Mexican authors, but there just isn’t the fan club here in Mexico. And several cooking magazines, too. But most seem to concentrate upon the basics instead of aiming for the Gourmet or Bon Appetit market. In fact, there’s even a series featuring a single ingredient, such as nopal. (BTW, it’s great in meatloaf.)
The next time you’re in Mexico, take a look at the book areas of Costco, Sanborn’s, or even a large supermarket. You may be surprised.
It’s one thing to replicate Mexican food when you live outside of Mexico, and it’s another when you live here. Most Mexicans wouldn’t dream of cooking up a pot of pozole in their own kitchens; they buy it. Even among the poorer classes, tamales are only made for special occasions. And not all Mexicans are even good cooks! My maid laughed when I read her a reference someone (who ought to really know better) that “all Mexicans make their own tortillas!” Even she buys them. And she’ll be the first to tell you she’s a lousy cook.