Mexican Cuisine Quotes

“María was out of the blocks the moment she heard the doorbell jangle. She came rushing from the kitchen to greet her childhood friend with cilantro hugs and chipotle kisses.”
― Kevin Ansbro, In the Shadow of Time

“It was a mission of celebration: never had two Mexican-Americans flown up in space on the same mission, and never did burritos shine so brightly.”
― Gustavo Arellano, Taco USA: How Mexican Food Conquered America

“A dynamo in the kitchen, she was elevating Mexican cuisine to new gastronomic levels. She had opened her restaurant, El Colibrí, two short years ago. At first people thought she was nuts- then they tasted her dishes. Billing her cuisine as "not your mother's tacos," she'd introduced gourmet Mexican food to Los Angeles, and you didn't eat her creations- like the lobster tail served with the pomegranate mango salsa, served on a blue corn tortillas- with your hands, especially with her secret version of a chimichurri sauce. A hint: truffle oil along with olive oil. The girl genius was an alchemist in the kitchen, creating elixirs and blending ingredients like a mad culinary scientist.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“She told Catty about Serena's late-night visit while they made breakfast burritos with red and green chili peppers, eggs, and cheese, and drank champurrados, a frothy mixture of water, cornmeal, chocolate, and cinnamon.”
― Lynne Ewing, Goddess of the Night

“She had renovated the sea-to-table taqueria as carefully as she kneaded her handmade tortillas. She'd selected every item inside the restaurant, from the custom-painted murals on the walls to the Talavera tiles underneath her worn clogs. Every Saturday morning, she went to the open-air fish market near Seaport Village to pick the freshest, most sustainable seafood available. From sea urchins to rock crab, Julieta never shied away from varieties that weren't typically served in Mexican cuisine. And she wasn't afraid to experiment in the kitchen.”
― Alana Quintana Albertson, Ramón and Julieta

“And Mexican regional specialties had originated in other cultures anyway---pan dulces were influenced by the French, and al pastor was based on lamb shawarma from the Lebanese. Cooking was about experimentation and innovation.”
― Alana Quintana Albertson, Ramón and Julieta

“At least each course was better than the last. The ingredients were fresh, everything was made from scratch, and she had also planned the perfect wine pairing. He had never had mole with fish, as it was usually served with chicken. And for the first time in his life, he actually enjoyed eating cactus, a feat that even some of the best chefs in the world who had cooked for him hadn't managed to accomplish.”
― Alana Quintana Albertson, Ramón and Julieta