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Mexico

Day of the Dead

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By Carrie Gleason

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Day of the Dead -- Smiling skeletons -- Aztec Mexico -- Honoring the dead -- Getting ready -- Altars and offerings -- Food for the feast -- Little angels -- Dia de los Muertos -- Let's dance -- Americans celebrate.
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El Día de los Muertos = The Day of the Dead

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By Mary Dodson Wade

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Explains how Mexican families celebrate the lives of their deceased loved ones, including sharing pictures and stories, preparing feasts, and lighting candles in the graveyard on November 1, The Day of the Dead.
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The Festival of Bones = El Festival de las Calaveras: The Little-Bitty Book for the Day of the Dead

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By Luis San Vicente; translation by John William Byrd & Bobby Byrd

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"San Vicente lets children join the celebration as they watch the skeletons rock, rattle, and roll those long old bones as they get ready for the biggest event of their social calendar. A short and fun essay, directed toward young readers, will explain this important Mexican holiday. The works of Mexico City artist Luis San Vicente have been exhibited in Mexico, Venezuela, Europe, and the United States. He has won UNESCO's prestigious NOMA Encouragement Concours Prize for Illustration, and UNESCO honored his work (1997, 1998, and 1999) in their prestigious Youth and Children's Catalog of Illustrations."

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Like Water for Chocolate: A Novel in Monthly Installments, With Recipes, Romances, and Home Remedies

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By Laura Esquivel

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Despite the fact that she has fallen in love with a young man, Tita, the youngest of three daughters born to a tyrannical rancher, must obey tradition and remain single and at home to care for her mother. (Catalog summary)
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The Story of Cinco de Mayo

Mon, 05/02/2011 - 14:54 | Virginia Johnson
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Cinco de Mayo is NOT Mexican Independence Day-- that's September 16. Cinco de Mayo, the 5th of May, celebrates an incredible victory by native Mexican soldiers over the imperialist French who tried to rule them way back in 1862.
The French wanted to collect their debts from Mexico and, rather than making a deal with Mexican government, decided to put into power a new French emperor, Maximilian. Most native Mexicans were furious.

The Mexican leader, General Zaragosa, ordered Colonel Diaz to attack the flanks of the French army with his excellent cavalry. The French chased them, and were defeated. Those French forces that remained were ordered to attack. They charged through mud, a thunderstorm, and a stampede of cattle stirred up by Native Americans armed only with machetes. They, too, were defeated.

Frida

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By Jonah Winter

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The life story of revered Mexican artist Frida Kahlo is presented in this age-appropriate biography. Suggested for ages 4-8.
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The Essential Cuisines of Mexico

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By Diana Kennedy

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More than 300 authentic recipes are grouped by food category (tamales, salads, seafood, sweet yeast breads, etc.). Chapter introductions share the author's travel stories. Uses exotic ingredients such as pigs' feet, nopoles (cactus paddles) and cuiclacoche (corn fungus), to create the real deal of Mexican cooking. Some recipes will be challenging, and
others, such as Chiles Con Queso (chiles with cheese) and angel hair pasta with tomato broth, will be easy, comforting, and tasty.

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Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico

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By Susana Trilling

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Bounded by mountains and the Pacific Ocean lies the state of Oaxaca. Susan Trilling, a New York restaurant owner and caterer, delves into the cuisine of the region that became her adopted home. The culinary traditions do share some Spanish roots with other Latin cuisine, but much of its savor comes from the age-old traditions of the native people. The book's chapters are arranged by region and offer delights such as Chiled Chicken Wrapped in Herbs and Banana Leaves and Layered Mango Pudding. Many vegetarian and seafood recipes are included.
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Real Mexican Food for People with Diabetes

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By Doris Cross

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More than 150 recipes geared to a diabetic's needs that still maintain a lot of authentic taste. Enjoy Fiesta Tortilla Corn Chowder, Blackened Chicken Enchiladas, and Southwest Corn Fritters.
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From My Mexican Kitchen: Techniques and Ingredients

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By Diana Kennedy

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Diana Kennedy is considered by many to be the Julia Child of Mexican cuisine. In this fully illustrated guide, the world-renowned authority on Mexican cuisines returns with an encyclopedic exploration of the foods and cooking traditions she introduced in The Essential Cuisines of Mexico. An entire chapter is devoted to the different kinds of chiles and another on the different types of beans. The first half of the book concerns ingredients while the second half is devoted to technique. Includes step-by-step photographs.

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