Fans of the Sunset Mexican book, have you seen the Mexican mag BH&G put out?

T

traca

Well-known member
Better Homes & Gardens did a special interest magazine edition on Mexican. It sells for $9.99 and I've been POURING over this thing! I've been on a Mexican riff lately and I definitely got my money's worth here. I've bought several copies as gifts and an extra one as a back up for myself. Highly recommend.

It's on display/available until July 9th.

 
I have an old BH&G Mexican Cookbook that I've used for years. Some good recipes...

...but the Sunset cookbook is still my "go to", along with Rick Bayless' "Mexico: One Plate At A Time".

I'll look for it and see what they've come up with in the last 25 years.

Michael

 
In turn, I'll take a look at the Rick Bayless One Plate at at Time book. I have a couple

of his books and have never been moved to make much out of them. Which is odd because his roasted tomato salsa is one of my favorite things. There's something about the format of his books...I loose interest quickly. Which is also why Roberto Santibanez's Truly Mexican was a revelation to me. I finally found the Mexican cookbook I've been looking for.

This BH&G special feature issue has had a similar effect.

 
I also have the Sunset Mexican cookbook and really like it. Love the

Egg-Masa Tortillas. Almost better than the corn tortillas for enchiladas. I'm looking for the BH&G Mexican mag. Thanks.

 
I just bought myself and my stepdaughter copies of the "Homesick Texan" cookbook.

I love her blog and thought I would support her effort by buying her cookbook. I haven't had time to even look at it, but this next week is a relatively quiet one, so I will get to make some recipes out of it. I will let you know how they turn out. I think I paid about $9 for it with free shipping and no sales tax.

 
I learned how to render lard from her site. Will be curious to hear how you like her book.

 
I am reading through this book like a novel. I love it!

I want to make so many of her recipes. I would recommend it to all. Here are a list of her chapters: Pickles and Preserves, Salsas, Sauces and Gravies, Morning Food, Appetizers, Chilis, Soups, and Stews, Tex-Mex Classics, Beef, Pork and Fowl, Seafood, Sides, Hot and Cold, Breads, and Sweets.
Her blog was/is always the first one I want to read. Some of these recipes are probably available on her blog, but I know that I will use this book again and again.

 
I am making her carnitas recipe right now. I am making these for the kids for tomorrow's

lunch. Her technique is different than most. You simmer the pork cubes in orange juice, lime juice, garlic, cumin and salt. You simmer it slowly for two hours, then turn up the heat until all the liquid evaporates and the meat browns in the remaining fat left in the pot. It smells really good.

http://homesicktexan.blogspot.com/

 
It turned out good, but I messed up by cutting the pork into smaller pieces.

I had a bone-in roast which made it difficult to cut into 2" cubes. I like the flavor a lot, but I had to finish it under the broiler because the meat was too tender to fry in it's own fat. I am going to try this one again, using the cut of meat she suggests. I do like the fact that there are little chunks of meat, not all shredded. I still give this a thumbs up.

 
Did you see the pastor recipe in Cooks Illustrated this month? They have you

cut pork shoulder into "steaks", then braise just short of being done. Take them out of the braising liquid and grill to get a nice char on them. Rest, then cut. Worked like a charm! Nice tender bites of pork with a good char.

 
I never thought of doing that with braised meat. I bet that made great tacos.

I made the Carne Guisada from her cookbook and it was very good. I have been looking for the BHG Mexican publication and haven't seen it. I will check out the bookstore and see if they have it. I sure miss Borders.

 
Yes, the meat was amazing. They had you stop the braise early so the meat still held together --

about 1 1/2 hour vs. 2 hour braise. Then you throw it on the grill to get a nice char.

I made my braise on day one, then chilled it. The next day, I skimmed off the fat and grilled the meat. I'm thinking this is a terrific method for having guests over. Day of the party, all I've got to do is grill the meat. :)Perfect.

I'm having a taco party this weekend and took another look at the BH&G mag. I think it's worth owning, but not essential. Over the past 6 months, I've really got into Mexican. My bible is "Truly Mexican" backed up by a new book I just got by John T. Edge on food trucks. There's a terrific taco section that includes several sauce recipes I find useful...and hadn't seen before. On Amazon, that book is under $12.

http://www.amazon.com/The-Truck-Food-Cookbook-Restaurants/dp/076115616X/ref=sr_1_3?s=books&ie=UTF8&qid=1337864244&sr=1-3

 
Thanks, Traca, I just ordered it. I am trying to get rid of my cookbooks

not acquire more smileys/smile.gif

 
My T&T favorite is Adventures is Mexican Cooking by Ortho...

It's been out of print for years, but it's got everything. I'll look for this one too...can't have too many variations!!

 
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