Cookbook Recommendation: Salsa and Moles
The flavors, spices, lush tortillas and cheeses of Mexican cuisine are never quite complete without their toppings. Deborah Schneider delivers these Mexican food essentials in her new cookbook, Salsas and Moles. The James Beard Award-nominated author arms home chefs with recipes to craft America’s favorite condiment. Here’s a shocker. Yes! It’s no longer ketchup! To turn up the heat, whip up a chipotle chili and garlic salsa. The spicy slaw makes a delicious garnish for fish tacos. The basic guacamole is near perfect with onion, tomato, Serrano chili, lime juice and salt. And the moles are good too, and there are options that don’t require a whole day in the kitchen, such as the quick mole.
At $17, Salsas and Moles, is a brief but complete guide to Mexican food’s requisites.