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Mexican and Southwestern Recipes

Mexican food is good, wonderful food. Many of the recipes here have been in my family for generations - mainly handed down to my mother from my grandmother who learned many of her recipes growing up in New Mexico; and most of these recipes were handed down from her mother - my great-grandmother, Isabel Duran Martinez.

A lot of these recipes are not authentic cuisine from Mexico - but rather a mixture of Mexican, Southwestern and Native Indian dishes. Here you have a blend of Southwestern style cooking from California, Arizona, New Mexico, Tex-Mex and a splash of influence from other states in the western U.S.

Corn, of course, is the staple of Mexican cooking and is thought to have been cultivated in the Valley of Mexico dating as far back as 5000 B.C. Mole Poblano is a Mexican-Indian dish that dates back to the 16th Century, but probably most likely has changed a bit over the years.



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Mexican Recipes4Living - See Hundreds of Mexican Recipes - both traditional and non-traditional



NOTES:

A molcajete is a 3-legged mortar made of volcanic stone (dating back to Aztec times). It is used with a pestle for grinding and mashing foods and herbs and spices. A metate is a stone handmill for grinding corn kernals into corn meal. The molcajete can be bought in Mexican specialty stores and delicatessens here in the U.S., and besides being a handy kitchen utensil, it makes a nice decorative addition to your kitchen!


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