Nuevo Cocinero Mexicano en Forma de Diccionario
- Year
- 1858
- Era
- 19th century
- Origin
- Mexico · Americas
- Language
- Spanish
- Category
- Latin America
Nuevo Cocinero Mexicano en Forma de Diccionario is an extensive alphabetical compendium of culinary knowledge published in Mexico in the mid-nineteenth century, organizing recipes, ingredients, and techniques in dictionary form. Among the earliest substantial cookery works printed in independent Mexico, it documents the fusion of indigenous, Spanish colonial, and French influences shaping the national table, and remains a foundational reference for the study of Mexican gastronomy.
Cooking from this book
Mole Poblano
Signature dishFew dishes capture the spirit of this encyclopedic Mexican kitchen dictionary as vividly as mole poblano, the dense, dark sauce of toasted chiles, spices, seeds, and a whisper of chocolate, traditionally served over turkey. As one of the foundational printed references of nineteenth century Mexican cookery, the volume documents mole alongside countless regional preparations, helping to anchor it in the national culinary imagination as an emblem of festive tables and creole identity.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
