It's the last day before Christmas. Is all your shopping done? Do you need to get anything at the last minute but just can't fit extra shopping into your schedule today? Here's a few things you can order online today for anyone on your list who is awesome enough to be a Mexican food lover. Just click on any image to be taken to its online order form:
Description: This magazine marries authentic Mexican cuisine with the
practicality of weeknight necessity. The recipes are easy, quick,
convenient, and make-ahead. For Mexican food-lovers, this magazine is
filled with familiar tastes and unexpected delights.
I actually have this issue and will probably order the one above soon. It's a good beginning primer on Mexican cooking and food knowledge.
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Save Up To An Extra 50% On Digital Magazines:
http://www.zinio-deals.com/december12/?WT.mc_id=ACQ_AFF_BUY_USA_122012_MyZinioHoilidayAH
Even Better Deal (But Act Fast)
For a limited time Zinio is allowing me to give away 10 free digital magazine subscriptions. To enter
click here to choose a title you would like. Then e-mail
reviews@ocmexfood.com with the following information:
- First name
- Last name
- Email Address
- Title of choice
If you are one of the 10 winners you will receive an email directly from Zinio informing you how to claim your gift. Once we get ten submissions we will post here that the contest is over. So if you don't see a note that the contest is over then you're safe to submit!
Yep, this is Gustavo Arellano's book. From Amazon's description: "When salsa overtook ketchup as this country's favorite condiment in the 1990s, America's century-long love affair with Mexican food reached yet another milestone. In seemingly every decade since the 1880s, America has tried new food trends from south of the border—chili, tamales, tacos, enchiladas, tequila, bacon-wrapped hot dogs, and so many more—loved them, and demanded the next great 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 frozen margaritas and ballpark nachos. It's a little-known history, one that's crept up on this country like your Mexican neighbors—and left us better for it."
I can also vouch for this cookbook. You might think that coming from Williams-Sonoma that it'd be too hoity-toity, but it's not. It does a great job of covering many authentic, regional specialties from all around Mexico and explaining the differences between the regions. And, hey, it just looks great.
