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sea and desert THE GEOGRAPHY OF THIS REGION SPANS IMMENSE PLAINS, CRAGGY SIERRAS, UNINHABITABLE DESERTS, AND COASTS WITH A SCATTERING OF TOWNS AND VILLAGES. IT HAS A WEALTH OF CULTURAL EXPRESSIONS AND ENORMOUS BIODIVERSITY. The Sonora beaches have tranquil waters and many days of sunshine. from THE SEA Along the coastline of this region —some 5,455 kilometers— aquaculture produces crustaceans, mollusks, and tuna fish. Fertile valleys in Baja California produce Mexico’s best wines. Its waters cradle the baby whales born there. Cave paintings and Jesuit missions built three hundred years ago attract visitors from all corners of the world. The most important Mexican producers of apples, nuts, and jalapeño peppers are in Chihuahua. This state is proud of the archaeological ruins of Paquimé and the Copper Canyon region. Sonora has a thriving industrial city, Hermosillo, considered one of the five best Mexican cities to live in; two Magical Towns, Álamos and Magdalena de Kino; and the Altar Desert, a unesco biosphere reserve. Sinaloa’s coastline is bathed by the Pacific; it has broad valleys and is one of the country’s foremost agricultural producers. Mazatlán and Topolobampo have the second largest fishing fleet in Mexico. Birthplace of Pancho Villa and Silvestre Revueltas, Durango is a colonial gem. It is Mexico’s second gold and silver producer. Its ideal landscapes have been natural sets for several movies on the American Wild West. ▲ There is a choice of marinas in this region for those sailing the Pacific by yacht. Paquimé is one of the foremost archaeological zones in northern Mexico. The Altar Desert has extreme temperatures and fascinating scenery. Gray whales in Baja California Sur. The Cathedral of Durango, a monumental legacy of New Spain. The arch of Cabo San Lucas, headland of Baja California peninsula. 40 — Ven a Comer sea and deserT — 41
sea and desert FISH OF THE DAY serves 4 | 30 minutes | easy BAJA STYLE TACO Known as a Fish Taco, this is one of the classic preparations of the region. It is a flour tortilla topped with batter-fried fish, cabbage, and mayonnaise, usually served with an array of bottled salsas. n INGREDIENTS Ground dried chiles: 2 guajillo chiles 2 chiles de árbol 2 ancho chiles 2 cascabel chiles 2 morita chiles 2 chipotle chiles, dried Dried garlic Natural salt from San Felipe, Baja California Fish: 12 tomatillos (green tomatoes), cubed 4 tablespoons onion, chopped 2 tablespoons green chile, chopped Fresh coriander leaves Olive oil Sherry vinegar Ground black pepper 4 fresh loin-cut rockot, with skin (200 grams each) Ground fine herbs 2 tortillas, toasted and crushed 4 tablespoons dry cheese 2 cups beans, mashed and refried in lard PREPARATION Ground dried chiles: Discard the veins from the chiles. Grind them to a powder, add garlic and salt; set aside. Fish: Mix the green tomatoes, onion, green chile and coriander in a bowl with a dribble of olive oil and vinegar, salt and pepper. Set aside. Season the rockot fish with salt, ground dried chiles, and fine herbs. Fry the fish in olive oil starting with skin side down Add the tortilla and cheese to the green tomato salad. Mix well. Serve the fish with the hot refried beans and green tomato salad. BENITO MOLINA AND SOLANGE MURIS 42 — Ven a Comer sea and deserT — 43
Page 3 and 4: general COORDINATION: María Luisa
Page 5 and 6: MEXICO IS ONE OF a HANDFUL OF MEGAD
Page 7 and 8: come to eat Mexico n Gloria López
Page 9 and 10: Conquered by Mexico! n joan roca My
Page 11 and 12: Mexican Cuisine, a Millenary Histor
Page 13 and 14: In the same period, Totonac culture
Page 15 and 16: Traditional Mexican Cuisine n marco
Page 17 and 18: Mexican gastronomy today offers wid
Page 19 and 20: CORN Maize is the core of the Mexic
Page 21: sea and desert sea and desert baja
Page 25 and 26: sea and desert AGUACHILE The sea’
Page 27 and 28: sea and desert COLD AND WARM SHELLF
Page 29 and 30: sea and desert the tomato, Mexican
Page 31 and 32: sea and desert Tomato and serrano c
Page 33 and 34: sea and desert Mexican Wine n Hugo
Page 35 and 36: sea and desert 90% of Mexican wines
Page 37 and 38: The Central Pacific Coast THE CENTR
Page 39 and 40: The Central Pacific Coast JICAMA AN
Page 41 and 42: The Central Pacific Coast tortas ah
Page 43 and 44: GREEN CEVICHE The Central Pacific C
Page 45 and 46: The Central Pacific Coast THE AVOCA
Page 47 and 48: The Central Pacific Coast Torta de
Page 49 and 50: The Central Pacific Coast May I Off
Page 51 and 52: The Central Pacific Coast coctel ma
Page 53 and 54: etween two oceans between two ocean
Page 55 and 56: etween two oceans FILLED OCOSINGO C
Page 57 and 58: etween two oceans CLAY COOKING POTS
Page 59 and 60: etween two oceans BEAN ROLL serves
Page 61 and 62: etween two oceans Mexico and Its Ch
Page 63 and 64: etween two oceans Cheese soup at Qu
Page 65 and 66: etween two oceans The Many Faces of
Page 67 and 68: etween two oceans containing the wa
Page 69 and 70: t h e NORtheast the northeast Coahu
Page 71 and 72: t h e NORtheast CHILES STUFFED WITH
Page 73 and 74:
t h e NORtheast Gulf of Mexico; to
Page 75 and 76:
t h e NORtheast PORK BELLY TACOS se
Page 77 and 78:
t h e NORtheast Cabrito, Flavor of
Page 79 and 80:
t h e NORtheast A plate of cabrito
Page 81 and 82:
t h e NORtheast The Navigable River
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t h e NORtheast 6 TH place worldwid
Page 85 and 86:
COUNTRY AND CITY country and city a
Page 87 and 88:
COUNTRY AND CITY FLOATING PRICKLY P
Page 89 and 90:
COUNTRY AND CITY taco placero= Tort
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COUNTRY AND CITY LAMB MIXIOTES WITH
Page 93 and 94:
COUNTRY AND CITY maIze GODDESS ILAM
Page 95 and 96:
COUNTRY AND CITY Preparing corundas
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COUNTRY AND CITY pulque n josé N.
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COUNTRY AND CITY with a white (unfl
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T H E Southeast the Southeast campe
Page 103 and 104:
T H E Southeast ONIONS WITH RECADO
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T H E Southeast tiny oblong chile p
Page 107 and 108:
T H E Southeast fish in season, GRE
Page 109 and 110:
T H E Southeast Spiciness for the W
Page 111 and 112:
T H E Southeast The egg that wants
Page 113 and 114:
T H E Southeast Libations of Fire a
Page 115 and 116:
T H E Southeast 27,619 tons of caca
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GLOSSARY 230 — Ven a Comer GLOSSA
Page 119 and 120:
cream, cheese, some sort of shredde
Page 121 and 122:
are two basic kinds: the one that g
Page 123 and 124:
Arisbeth Araujo FOOD WRITER Héctor
Page 125:
acknowledgments For their recipes:
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