Our new book: Guide to Foods of Mexico

We did it!  After 10 months of research, my husband, Erich Almasy, and I published our new book called Guide to Foods of México.  It is a glossary listing over 3,300 Mexican-Spanish food and beverage terms with English translations.  For many of the items, we provide some history about the food and how it is used.  The book is designed for English-speaking foodies, tourists and foreigners living in México.  It is a glossary and reference book, not a cookbook, so that you can look up unfamiliar food terms. You can flip through a sample of the book on our website: https://guidetofoodsofmexico.com/.

We wrote the book because we think that to truly understand and appreciate a country, you must learn about it's foods, cooking methods and culinary history. We love living in Mexico and have enjoyed eating in wonderful restaurants, taking cooking classes in person and online (over 140!!), and discovering the delights of Mexican cuisine from pre-hispanic days to the present.

The book is available as an instantly downloadable ebook or as a print-on-demand paperback (printed in the U.S. and shipped to you). Our website has links to different book sellers including Lulu (a large independent online bookstore), Amazon, and Kobo.  Others will be added soon.  https://guidetofoodsofmexico.com/

Here are some samples of alphabetical listings:

Chicharo – The Mexican word for "pea," referring to both green peas and chickpeas, although the former is usually Guisantes and the latter are traditionally Garbanzos. In Spanish, the verb "chichar" means to have sexual intercourse, and in México, it can mean to get drunk.

Guajillo Chile – When fresh, this Chile is called Mirasol ("sunflower or looking at the sun"). When dried, the name changes to Guajillo; in this form, it becomes the second-most used chili in Mexican cooking. It is red-brown in color and about three to four inches (8-10 cm) long. It has a sweet, spicy flavor and moderate heat of 2,500-5,000 SHUs.

Xoconostles – "Prickly pear" fruits from the Nopal cactus. Generally green inside and out, they have a subtly sweet red seed center used to color and flavor drinks and desserts. The flesh is very sour with the consistency and flavor of pear, and the fruit is very high in Vitamin C.

Here is a sample of a geographic listing:

Chihuahua – The largest Mexican state, "El Estado Grande," Chihuahua is larger than the United Kingdom. Derived from a Nahuatl word meaning "where the waters of the rivers meet." Chihuahua has extensive forests, prairies, rivers, México’s largest desert, and the Copper Canyon, which is larger and deeper than the Grand Canyon of the United States. Chihuahua borders Texas and New Mexico and benefits significantly from NAFTA factory investment. Agriculture is less critical but still the largest producer of oats, cotton, apples, pecans, and quince in México.

• Among famous local dishes is Sopa de Oso ("bear soup") containing red chiles and fish (but no bear meat), so-called because after eating it, you will sleep like a hibernating bear.
• Enchiladas Coloniales consist of a fried corn tortilla topped with shredded chicken covered in chili peppers, garlic, onions, and tomato sauce. The tortillas are folded, topped with Crema ("acidulated cream") and grated cheese, and baked until the sides are bubbling.
• Chile Pasilla con Queso is a traditional recipe made by rehydrating dry Pasilla peppers and then roasting them with onions, tomatoes, and olive oil. Once cooked, Oaxaca or mozzarella cheese is added on top and melted into the rest of the dish.
• Carne Asada makes use of the state’s bountiful beef herds. The meat is marinated in Tequila, then grilled and served with onions, Chorizo, potatoes, and chili pepper sauce.

Authors Bio

Erich Almasy and Cynthia J. Blanton met and became a couple at Harvard University over 50 years ago. After completing their undergraduate degrees, they attended Harvard Business School, where they received their M.B.A.s. For many years they worked as management consultants for large and small firms, including their own company. In addition, they worked in banking, investment banking, and executive education. They lived and worked all over the United States and spent twenty years in Canada. They are now retired and live in San Miguel de Allende, Guanajuato, México. 

They have visited over 65 countries worldwide, and to pass the time during COVID, they took over 140 online cooking classes. They love to cook and explore new cuisines. It would be fair to say that they "eat to live but, as importantly, live to eat."

They have three miniature schnauzers. They are citizens of the United States and Canada, and Erich is also a citizen of Austria.