Coco: the official cookbook

Introduction

Ingredients guide

Menus

Ensaladas y Antojitos/Salads and appetizers : Xec (Yucatecan jicama and citrus salad) ; Garden salad with creamy pepita dressing ; Shredded carrot and beet salad ; Ensalada de Nopal (grilled cactus salad) ; Papaya with coconut and chile ; Elote callejero (Mexican street corn) ; Vuelve a la vida (spicy seafood cocktail)

Masa/Fresh and dried corn dough : Tortillas de m̕az (corn tortillas) ; Roasted squash flautas with red chile crema and salsa verde ; Grilled fish tacos with cilantro-lime crema and cabbage salad ; Grilled steak tacos with chorizo pinto beans ; Quesadillas con hongos (quesadillas with sauťed mushrooms) ; Enchiladas mineras (miner's enchiladas) ; Enchiladas suizas (baked Swiss enchiladas) ; Chilaquiles ; Huaraches (black bean-filled masa cakes) ; Tamales salados (savory tamales) ; Rajas con queso (roasted poblano strips and cheese) ; Frijoles con queso (beans and cheese) ; Pollo en mole rojo (chicken in red mole) ; Picadillo (spiced ground beef) ; Pollo en salsa verde (chicken in green salsa) ; Tamal de chocolate (chocolate tamal) ; Tamal de fresa (strawberry tamal)

Platos fuertes/Main dishes : Acelgas con garbanzo (stewed Swiss chard with chickpeas) ; Tortitas de papa (potato fritters in tomato sauce) ; Rajas con crema (roasted poblano strips in cream sauce) ; Chiles rellenos (stuffed chiles in tomato sauce) ; Camarones a la diabla (deviled shrimp) ; Barbacoa de pollo (chicken barbacoa) ; Tinga de pollo y chorizo (chicken and chorizo tinga) ; Picadillo (spiced beef hash) ; Pollo adobado (adobo roasted chicken) ; Polle en mole rojo (chicken en red mole) ; Al̤bndigas al chipotle (meatballs in tomato-chipotle sauce) ; Pozole rojo (red pozole) ; Cerdo en mole verde (pork in green mole) ; Chicharrones en salsa verde (pork rinds in green salsa) ; Sopa de milpa (cornfield soup) ; Birria de res (spiced beef stew) ; Sopa de tortilla (tortilla soup)

Guarniciones/Accompaniments : Frijoles de la olla (simple pot beans) ; Arroz blanco (Mexican white rice) ; Arroz rojo (Mexican red rice) ; Pasta de frijo (avocado leaf-infused bean paste) ; Chiles en escabeche (pickled chiles) ; Cebollas encurtidas (pickled onions)

Dulces y postres/Sweets and pastries : Calabaza en tacha (candied winter squash) ; Churros ; Cicuatole (Oaxacan corn flan with berry sauce) ; Aleg̕ra (popped amaranth candy) ; Mango sorbet with chamoy ; Mexican chocolate popcorn

Pan dulce/Sweet breads : Concha ; Cortadillo ; Mantecada ; Polvorones ; Pan de muerto ; Besos

Bebidas/Beverages : Agua de Jamaica (hibiscus flower water) ; Agua de li̤mn con c̕ha (lime water with chia seeds) ; Horchata (rice and almond milk with cinnamon) ; Champurrado (corn-thickened Mexican hot chocolate) ; Ponche (warm spiced fruit punch)

Dietary considerations.