SC - Aztec cooking

[maddie teller-kook]

Greetings..

OK....I have a book called:  Pre-Hispanic Cooking by Ana M. de Benitez. 
It describes pulque as the fermented juice of the maguay heart.  It does
not give the process used to make it though.

meadhbh


ND Wederstrandt wrote:
> 
> I understand since I have trouble in English and Spanish.  *sigh*
> 
> I have a friend that has a book on Aztec/Mexican cooking and will see if
> she will look through the book and see what they say.  She's on the cook's
> list but has a really unusual work schedule, so I will nudge her. (I forgot
> this part on the last message)
> 
> Clare