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Background Information

Mexican Cuisine

Featured Books


Food Culture in Mexico
by Long, Janet; Vargas, Luis Alberto

9780313324314Luis Alberto Vargas; Janet Long-SolisFood Culture in MexicoSince ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century--when the Spaniards introduced new foodstuffs, adding variety to the diet--and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact.Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity. - Description from Syndetics
Glendale CC Library - GENERAL - GT2853.M6 L66 2005
Food Culture in Mexico Book Cover

Sabores Yucatecos: A Culinary Tour of the Yucatan
by Cetina, Gilberto; Diaz, Katharine A; Cetina, Gilberto, Jr

9781889379418Katharine A. Diaz (Photographer); Chef Gilberto Cetina; Gilberto Cetina (Contribution by); Matthew Fried (Photographer)Sabores Yucatecos: A Culinary Tour of the YucatánThe foods of Mexico's Yucatán Peninsula are the focus of the cookbook titled Sabores Yucatecos: A Culinary Tour of the Yucatán. This region of Mexico offers foods with an allure that matches the mystique of the ancient Maya. The foods are rich in history and tradition. The book's guide is Chef Gilberto Cetina, who learned the culinary secrets of his mother as a young boy and brought them to his restaurant in Los Angeles, Chichén Itzá Restaurant, that specializes in Yucatecan cuisine.Food writer Katharine A. Díaz assisted Chef Cetina. She has written about Latino cuisine for many national publications as well as for the Encyclopedia Latina (Scholastic Library Publishing). As an amateur chef, she interprets Cetina's delicacies step-by-step for the home cook.Novice or experienced cooks will be fascinated by what they discover about the Yucatán region, its culture and the stories behind its cuisine. They will read how the foods of Spain, the Middle East and the Netherlands influenced the cooking of the region.They will learn about such classic ingredients as lima agria, achiote, recados and chile habanero that give the food its uniqueness. They will learn about a traditional cooking technique called pibil. They will learn to make everything from such delectable appetizers as panuchos and kibis to such main dishes as the region's famous cochinita pibil, puchero de tres carnes and banana-wrapped tamales. And then there are the desserts . . . This is the book that delivers the tastes of the Yucatán. - Description from Syndetics
Glendale CC Library - GENERAL - TX716 .M4 C48 2011
Sabores Yucatecos: A Culinary Tour of the Yucatan Book Cover

Mexican Light
by Rudolph, Kris

9781574412185Kris RudolphMexican Light (Cocina Mexicana Ligera): Healthy Cuisine for Today's Cook (Para el Cocinero Actual)Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today's kitchen, thanks to Kris Rudolph's thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages. The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness. - Description from Syndetics
Mexican Light Book Cover

Liquid Mexico: Festive Spirits, Tequila Culture, and the Infamous Worm
by Youman, Becky; Estep, Bryan

9781931010269Becky Youman; Bryan EstepLiquid Mexico: Festive Spirits, Tequila Culture, and the Infamous WormThis entertaining travelogue delves into the locales, festivities, and history related to Mexico's most famous libations. Each of the chapters focuses on a specific beverage as well as the region of the country most closely associated with that particular drink as seen through the eyes of a U.S. couple. The authors describe a wealth of interesting characters as they travel the country to unearth the traditions and unique culture associated with each drink and its corresponding location. "A well-written, captivating journey that guides the reader into the heart and soul of Mexico. Along the way we learn about the birth of mariachi music, Taxco's silversmith tradition, the impact of tourism in the Yucatan, the evolution of Oaxacan ceramics, and the Cuban cultural influence in Veracruz." -- Jonathan Stein, Publisher Open Road Travel Guides - Description from Syndetics
Glendale CC Library - GENERAL - TP607.T46 Y68 2005
Liquid Mexico: Festive Spirits, Tequila Culture, and the Infamous Worm Book Cover

Taco USA: how Mexican food conquered America
by Arellano, Gustavo

9781439148624Gustavo ArellanoTaco USA: How Mexican Food Conquered AmericaThe nationally syndicated columnist and bestselling author of ¡Ask a Mexican! presents a fascinating and tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity in el Norte. Nationally syndicated columnist and bestselling author of ¡Ask a Mexican! Gustavo Arellano presents a tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity north of the border. Arellano's fascinating narrative combines history, cultural criticism, food writing, personal anecdotes, and Jesus on a tortilla. In seemingly every decade for over a century, America has tried new culinary trends from south of the border, loved them, and demanded the next big thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to tortilla wraps and ballpark nachos. It's a little-known history, one that's crept up on this country and left us better for it. - Description from Syndetics
Glendale CC Library - GENERAL - TX716 .M4 A74 2013
Taco USA: how Mexican food conquered America Book Cover

Chocolate: Pathway to the Gods
by Dreiss, Meredith L; Greenhill, Sharon

9780816524648Meredith L. Dreiss; Sharon Edgar GreenhillChocolate: Pathway to the GodsChocolate: Pathway to the Gods takes readers on a journey through 3,000 years of the history of chocolate. It is a trip filled with surprises. And it is a beautifully illustrated tour, featuring 132 vibrant color photographs and a captivating sixty-minute DVD documentary. Along the way, readers learn about the mystical allure of chocolate for the peoples of Mesoamerica, who were the first to make it and who still incorporate it into their lives and ceremonies today. Although it didn't receive its Western scientific name, Theobroma cacao--"food of the gods"--until the eighteenth century, the cacao tree has been at the center of Mesoamerican mythology for thousands of years. Not only did this "chocolate tree" produce the actual seeds from which chocolate was extracted but it was also symbolically endowed with cosmic powers that enabled a dialogue between humans and their gods. From the pre-Columbian images included in this sumptuous book, we are able to see for ourselves the importance of chocolate to the Maya, Aztecs, Olmecs, Mixtecs, and Zapotecs who grew, produced, traded, and fought over the prized substance. Through archaeological and other ethnohistoric research, the authors of this fascinating book document the significance of chocolate--to gods, kings, and everyday people--over several millennia. The illustrations allow us to envision the many ancient uses of this magical elixir: in divination ceremonies, in human sacrifices, and even in ball games. And as mythological connections between cacao trees, primordial rainforests, and biodiversity are unveiled, our own quest for ecological balance is reignited. In demonstrating the extraordinary value of chocolate in Mesoamerica, the authors provide new reasons--if any are needed--to celebrate this wondrous concoction. - Description from Syndetics
Glendale CC Library - GENERAL - TX817.C4 D74 2008
Chocolate: Pathway to the Gods Book Cover

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