The art of Mexican cooking: traditional Mexican cooking for aficionados

Corn (Maiz)

Soups and broths (Sopas y caldos)

Pasta and rice dishes (Sopas secas)

Vegetables, salads, and beans (Legumbres, ensaladas, y frijoles)

Seafood (Pescados y mariscos)

Poultry (Aves)

The pig (El cerdo)

Beef (Res)

Egg and cheese dishes (Platillos de huevo y queso)

Sauces, relishes, and pickled vegetables (Salsas, chiles, y legumbres en escabeche)

Bread, sweet yeast rolls, and wheat flour tortillas (Pan, pan dulce, y tortillas de harina)

Desserts, ices, and sweetmeats (Postres, helados, y dulces)

Seasonings and other commonly used ingredients

Chiles and how to prepare them

Cooking equipment

Sources for Mexican ingredients

Metric conversion chart

Bibliography.