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Gayla

Nov 3, 2006, 11:15 AM

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Mexico One Plate at a Time

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This may or may not be of interest to those of you who read this forum.

Over at Chowhound - http://www.chowhound.com - on the Home Cooking board each month is devoted to cooking from one specific cookbook. The theory is that many of us either have so many cookbooks we can't possibly cook our way through them, or that we may have "heard" something about a particular cookbook and might want to know more about it before puchasing. I think the overall idea is that with many people all cooking from one cookbook for a month that many of the recipes can be produced and the results - good, bad or indifferent - discussed.

So, based on the title of this thread, you've guessed it, the November cookbook is Mexico, One Plate at a Time by Rick Bayless. I've owned this cookbook since it came out in 2000 and have cooked from it with pretty good luck. The book as been broken down into sections for the purpose of reporting results, or discussing things about the recipes. Here's a link to the general instructions and links for the specific topic sections (such as Drinks & Desserts, Entress, Sopas, etc) http://www.chowhound.com/topics/show/339027

There is currently a rather lengthy discussion going on about masa on this thread http://www.chowhound.com/topics/show/339023

Chowhound is a free site, but they will make you register if you want to join the discussion and post. I post as DiningDiva. As I said above, I've already cooked from this particular cookbook and will be doing so again this weekend when I make the Mexican Chocolate Streusel Cake and the Pescado Veracruzana. If you own this book, or if you're NOB and can check it out of the library, and want to partipate in a month of Mexican cooking, here's your chance.

I think that what you'll find even just reading through the threads and posts is a general eagerness and interest in learning about Mexican food, but a real lack in depth of understanding.

TigerTonio

Nov 3, 2006, 4:34 PM

Post #2 of 16 (2350 views)

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Re: [Gayla] Mexico One Plate at a Time

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Gayla, thanks so much for the info on the chowhound link.

I cooked two of the taco casserole filling dishes from that book (Mexico, One Plate at a Time) for a group of friends in 2001 when I was living in San Francisco -- the guajillo-spiked pork and the zucchini-poblano filling. Well, I didn't know at the time that two of the guests didn't eat pork but they became pork eaters after that evening.

Both of the dishes were a huge hit that evening.

Anonimo

Nov 4, 2006, 7:48 AM

Post #3 of 16 (2321 views)

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Re: [Gayla] Mexico One Plate at a Time

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I joined Chowhound last week after long-time lurking, and I'm having a good time, reading and posting. I also participate on two other foodie forums, one of which, at least, tends to take itself VERY seriously. But, there is a lot of good, detailed stuff on Mexican cooking and restaurants.

I've become tired of lonelyplanet.com Thorntree Get Stuffed Branch.

(And I'm not interested in forums that are basically Cut and Paste recipe exchanges.)

Saludos,
Anonimo

Gayla

Nov 6, 2006, 3:18 PM

Post #4 of 16 (2277 views)

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Re: [Tio Toño] Mexico One Plate at a Time

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I've been eyeing those 2 particular recipes, so glad to know they turned out well.

I was busy this weekend, though, with a couple of different recipes. I made the Pescado Veracruzana which turned out really well, I was happy with the results. Photo pictorial here - http://thediningdiva.typepad.com/

I also made the Mexican Chocolate Streusel Cake. I'd made this before, but I have to say it turned out so much better this time. It was very moist and surprisingly rich. I've got photos of this one too but haven't had time to post them anywhere yet. I used a combination of chocolates that I've picked up in Mexico over the last 18 months. Not exactly Abuelita or Ibarra ;-)

jennifer rose

Nov 6, 2006, 3:25 PM

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The Dining Diva

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http://thediningdiva.typepad.com/ -- Gayla's blog -- is among the best around for Mexican food commentary.

Gayla

Nov 7, 2006, 8:43 AM

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Re: [jennifer rose] The Dining Diva

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Wow, thanks Jennifer.

MazDee

Nov 7, 2006, 5:51 PM

Post #7 of 16 (2218 views)

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Re: [Gayla] The Dining Diva

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Gayla, just checked your blog and it is great! I have bookmarked it and look forward to more. Thanks, Dee

drfugawe

Dec 10, 2006, 6:44 AM

Post #8 of 16 (2149 views)

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Re: [Gayla] Mexico One Plate at a Time

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Gayla wrote, "... the November cookbook is Mexico, One Plate at a Time by Rick Bayless. I've owned this cookbook since it came out in 2000 and have cooked from it with pretty good luck."
-----------------------------------
Bayless is a very interesting guy! I find his TV stuff to be almost hypnotic - he's almost the "Mr. Rogers" of Foodie TV, and I say that kindly. I'll bet he appeals to the harried and stressed among us, and his cookbooks are wildly popular.

After watching his calm and easy approach to Mex cooking, I'm left with the feeling that 2 hours spent cooking with Rick would tire one less than 1/2 hour spent in Rachel Ray's frenetic kitchen.
jm
_________________________

"Self-respect: the secure feeling
that no one, as yet, is suspicious."
H.L. Mencken
____________###

Gayla

Dec 10, 2006, 9:59 AM

Post #9 of 16 (2136 views)

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Re: [drfugawe] Mexico One Plate at a Time

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I spent a week in Oaxaca in 2003 cooking with Rick Bayless. He's got several things going for him, not the least of which is that he is immensely likeable. I liked the first year of his PBS series and that is closer to his real personna than the subsequent years. It's like some media geek got hold of him and told him to "amp it up" because he gets considerably more animated as the seasons have progressed. Anyway, he genuinely loves Mexico and it's food. And he is a phenomenal instructor. He usually did a 2-3 hour class every morning (and sometimes in the evening as well) and once he got rolling he ceased to be the "famous star chef" and became more the teacher. There were voice and body language changes and you could see that he was teaching from the heart and not the head.

In July 2007 I'll be doing a week of classes in Zitacuaro with Diana Kennedy. The difference will be interesting I'm sure.

thriftqueen

Dec 10, 2006, 2:51 PM

Post #10 of 16 (2122 views)

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Re: [drfugawe] Mexico One Plate at a Time

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I subscribe to Saveur magazine - the July/August 1999 ran a Rick Bayless feature called
Chi - Mex. It covers the Chicago's Maxwell Street Market with all the wonderful transplanted foods of Mexico, such as Guerrero. If that didn't make readers a Bayless fan/Mexican foodie nothing would. Love that Rick! The same magazine for June/July 2004 featured an article called Meat and Beer, the subject being Monterrey, MX and all the wonderful meats they produce and serve there. Back orders of these magazines can be ordered if one so desires.

Anonimo

Dec 10, 2006, 5:26 PM

Post #11 of 16 (2108 views)

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Re: [Gayla] Mexico One Plate at a Time

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I really loved Rick Bayless' first two books, but the one based on his tv series was really disapponting. I thought it was shallow and facile, dumbed down for a different readership.
It's good to read that despite the media hoopla, he has retained his dedication and sincerity.

Saludos,
Anonimo

Gayla

Dec 10, 2006, 10:08 PM

Post #12 of 16 (2094 views)

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Re: [thriftqueen] Mexico One Plate at a Time

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I believe the piece on Monterrey was written by Robb Walsh, one of my all time favorite food writers, right up there with Jonathan Gold. Zarela Martinez did a piece for Sauver on Veracruz that used to be available on their web site, don't know if it is anymore. Incidentally, the cover of Sauver's very first issue was the Mole Negro of Abigail Mendoza in Teotitlan del Valle, Oaxaca. The mag does a very good job with Mexican.

Gayla

Dec 10, 2006, 10:18 PM

Post #13 of 16 (2093 views)

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Re: [Anonimo] Mexico One Plate at a Time

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Yeah, Mexico, One Plate at a Time is my least favorite of his cookbooks. It was designed to support a PBS cooking show, not break new ground. I actually like his book Salsas That Cook best of all. In the front of it he gives the recipes for 8 all purpose salsas, along with quantities to make different size yields and chile substitutions or variations. The remainder of the book is 50 recipes all designed to use one of the 8 essential salsas.

His new book Everyday Mexican is pretty good too. It's not supposed to be "authentic" (whatever the heck that really means), but to encourage people to cook Mexican on a more regular basis by giving them shortcuts or easier methods to use. The first chapter is on salads and salad dressings and these are clearly more American in orientation than Mexican since salad as we know it NOB isn't that common on the Mexican table. The dressings are interesting as are the salad combinations. He's got a bunch of crock pot recipes that aren't half bad. I've tried a number of them and the modifications that I'm making on them is to eliminate most, if not all, the extra liquid and to shorten the cooking times. But other than that, I've generally been pleased with the results.

I did a Master Class with Rick in Dallas in 2005 which was mostly about doing wine pairings with Mexican food. Really cool class. The bulk of the dishes he made and served would most likely fall into the contemporary category more than traditional. Were they every good. And the wines that were selected complemented each one so well. Kind of showed that the terms "fine dining" and "Mexican food" are not an oxymoron.

drfugawe

Dec 11, 2006, 6:35 AM

Post #14 of 16 (2079 views)

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Re: [Gayla] Mexico One Plate at a Time

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Gayla wrote: "In July 2007 I'll be doing a week of classes in Zitacuaro with Diana Kennedy. The difference will be interesting I'm sure."
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Wow - you lead a charmed life - I'm impressed and envious. I think if I were offered presence with Diana Kennedy, I think I would sit quietly in a corner and smile a lot. I love the lady!

As I sit here thinking about what it is that I love the most, I'm remembering her ability as a writer to share with the reader those nuances - and sometimes radical differences - of the culture she had so successfully immersed herself into. Her bakery apprenticeship and the recounting of the weekend barbeque in Oaxaca (from her "Regional Cooks of Mexico") come to mind as wonderful examples. With both respect and great admiration for all things Mexican, she serves well as an ambassador to her expat audience.

And Gayla, when you are so fortunate to join with these celeb cooks, what role do you play? I'm sure it's not sitting in a corner with a smile on your face.
jm
_________________________

"Self-respect: the secure feeling
that no one, as yet, is suspicious."
H.L. Mencken
____________###

drfugawe

Dec 11, 2006, 6:55 AM

Post #15 of 16 (2074 views)

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Re: [thriftqueen] Mexico One Plate at a Time

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Thriftqueen,
Boy, ... "99 - you do love that mag, don't you! Me too.

I occassionally go to Ebay and run a search for someone who has saved a big batch of old copies - Saveur is one of those mags that hold their value quite well as old, dog eared copies - I usually come away a beaten man, having not found the prize. But, I'll keep on trying.

Ya wanna sell me your old ones?
Fat chance, I bet!
jm
_________________________

"Self-respect: the secure feeling
that no one, as yet, is suspicious."
H.L. Mencken
____________###

thriftqueen

Dec 11, 2006, 9:53 AM

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Re: [drfugawe] Mexico One Plate at a Time

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I love Saveur and as a matter of fact I had to dig through my stack to find the ones I mentioned on the forum. As for parting with 'em, no way. My hubby and I sat down last evening and re-read the ones I mentioned. Just makes one want get up and cook a huarache con salsa de chile de arbol. Those two issues would be worth paying the back order price from Saveur. So many good recipes! It's chilly here in Alamos today and I'm making Tortilla soup, yum, yum.