The Ethnomusicologists' Cookbook
SHOPPING LIST FOR MEXICO RECIPES
Meat:
4-6 turkey (or 8-12 chicken) parts (enough for 6 people)
Dairy:
2 c. milk
1/2 c. sour cream
1 c. Oaxaca or Chihuahua cheese (mozzarella can be substituted), grated
Produce:
4 large onions
2 heads of garlic
6-8 sprigs cilantro
3 guajillo chiles
3 chilhuacle negro chiles
3 mulatto chiles
3 pasilla chiles
3 ancho chiles
2-4 avocado leaves (bay leaves can be substituted)
1 bunch of cilantro
2-4 sprigs mint
1 c. fresh pineapple chunks
l ripe plantain (banana can be substituted), peeled and sliced
2 tomatoes, peeled, seeded and chopped
4–6 tomatillos (green tomatoes), chopped
Grains/Breads:
36 corn tortillas
Miscellaneous:
2 c. frozen corn kernels
2 c. rice, rinsed and drained
1/2 c. almonds
1/2 c. peanuts
1/2 c. walnuts
1 c. raisins
1/2 c. sesame seeds
1/2 t. anise seed
1/2 t. coriander
1/2 t. cumin seed
1/2 t. thyme
1 t. allspice
10-15 peppercorns
1-inch stick of cinnamon
2 T dry oregano
3-6 cloves
2 c. sherry or brandy
1 t. sugar
6 c. chicken broth
2 T manteca pig lard (or vegetable oil)
5 T vegetable oil
4 oz. Mexican chocolate (Ibarra or Abuelita)
salt
Beverages:
sweet cold tropical fruit drinks (aguas frescas)
dark beer
