Word: relleno
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Dates: during 1970-1979
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...theory, it is not a great leap from the North American chili-tortilla parlor to the true provincial cuisine of Mexico. In fact, it would take years for the most diligent gringo to understand or annotate this peasant-rooted cuisine of peppers and cornmeal, arroz, barbacoa and relleno. Diana Kennedy, English by birth and Mexicana by persuasion, invested a large part of her life tasting and testing south of the border to produce The Cuisines of Mexico in 1972. She spent five more years researching the 1978 followup, Recipes from the Regional Cooks of Mexico (Harper & Row; 288 pages...
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