Sublime

Peter Farb and George Armelagos in Consuming Passions

Salsa Picante de Chile de Árbol

The second technique that gives Mexican distinction to many cooked dishes is the initial searing of the pureed sauce ingredients, the “frying of the sauce”

The last of the techniques that set Mexican cooking apart is the grinding.

rajas (grilled peppers and cream) Rajas—strips of grilled peppers with their thin, papery peel removed—can be eaten either as a taco filling or as a vegetable side dish with a fairly bland main course. I like them with sausages. Queso ranchero is a tangy Mexican cheese that is mildly salty and melts easily. Like many other Mexican dairy products, i

Each element—the staples, the flavorings, the garnishes and the cooking techniques—makes it Mexican food; how, when and where it’s eaten make it Mexican life.

STRIPED BASS À LA FIORENTINA Sauté fish fillets in butter and oil until golden. Set aside. In a saucepan, sauté whole peeled tomatoes, anchovies, chopped garlic, chopped cilantro, capers, a splash of balsamic vinegar, and thinly sliced potatoes until potatoes are soft and sauce is thickened. Serve fish on a bed of sauce.