2 best coaster coffee tables

Product description

Full of structure and elegance, this chrome coffee table is stunning and sleek. The reflective finish highlights the interestingly angled legs that showcase an hourglass-inspired silhouette. French-like glamour is radiated through the mirrored storage shelf. Beautiful when paired with a luxe throw and elegant decor elements, this piece has a sophisticated personality. Open up a chic space with the rectangular glass top.

• Set includes: One coffee table
• Materials: Glass, metal and mirror
• Finish Color: Chrome, clear and mirror
• Weight limit: Top - 121 lbs/shelf - 22 lbs
• Assembly Required: Yes

User questions & answers

Question:	What is the width of this table
Answer:	According to the measurements that would be a size small. I measure the same. I would order a medium to be on the safe side.
Question:	How to clean the glass
Answer:	Yes that is a resting splint it will help u a lot use it every night . I am a physical therapist and I ordered it for my patients.
Question:	What assembly is required? Is the frame 1 piece
Answer:	No for carpal tunnel use one like glove and it has support on wrist. This is for preventing any deformity.
Question:	Is this just the whole table or is it all three
Answer:	When you order just mention right or left side

Product features

INTRODUCTION

In The Mexican Home Kitchen, you will find homestyle meals that are cooked in everyday life in Mexico, dishes that people are making today in their kitchens for their families. These range from comforting foods like caldo de pollo and carne con papas, celebratory recipes like mole poblano and pastel de cumpleaños, and classics like tamales and pozole, as well as aguas frescas prepared with in-season fruits. These are all meals that bring back memories for many Mexicans, who, like me, miss our culture. When we cook them, it’s almost as if we take a little trip back home and sit down with our grandma or mom to enjoy a meal that they prepared with lots of love. You will also find recipes for making basics, like corn and flour tortillas, salsas, rice, and beans.

Happy cooking!

Mely Martínez

CALDO DE RES (Beef and Vegetable Soup)

This beef and vegetable soup is known in Mexico by many names, including caldo, cocido, and puchero. It is one of the many dishes Mexicans inherited from Spain and adapted to use with their local ingredients. The good thing about this soup is that many variations are possible, from simple to sophisticated. You can make this soup using your favorite selection of herbs, vegetables, and cuts of meat.

POZOLE VERDE DE POLLO (Green Pozole with Chicken)

While the most popular pozole in Mexico is Pozole Rojo (page 38), there are also green and white pozoles. All pozoles are usually made with pork, but green pozole can also be made with chicken, like in this recipe. This recipe is similar in style to the one found in the state of Guerrero and was given to me some years ago by my dear friend Nora. Long before I started blogging, we used to email each other to talk and exchange recipes and photos of our cooking. I’ve made a few changes to the recipe, but I know she would be glad that I included it in this book.

POLLO ENTOMATADO (Chicken in Tomato Sauce)

Pollo entomatado is a simple but flavorful dish. It doesn’t need much in the way of spices or herbs to make it one of the most memorable stews you will ever taste. It is a homey dish, and I love to eat it with bread to soak up all those delicious tomato juices. For this dish, I try to buy the juiciest tomatoes in the market. I like to take advantage of summer tomatoes because they always produce a rich sauce.

TAMALES DE POLLO EN SALSA VERDE (Chicken in Green Salsa Tamales)

These tamales are among the most popular tamales in Mexico, particularly in the center of the country. They are also one of the most commonly known tamales in the United States, along with Tamales de Puerco (page 113). The word tamal comes from the Nahuatl word tamalli, meaning “wrapped.” Tamales are steamed in a leaf wrapper, usually a corn husk or a banana leaf, but other wrappers include avocado leaves, hoja santa, and other nontoxic leaves found in Mexico.

BUDÍN DE PAN (Bread Pudding)

Budín de pan can be found in almost every bakery in Mexico. Bakers make this using bread that went unsold the day before. Some bakers add extra ingredients to enhance the pudding, like shredded coconut, candied figs, and chopped pecans, in addition to the popular use of raisins. This pudding can be made with leftover toast, a sweet roll that has become stale, a piece of French bread, and so on (see Notas). I like to collect all the bits and pieces of leftover bread and store them in the freezer in a gallon-size (3.8 L) freezer bag. When it’s full, it means it’s time to make this dish. Enjoy this bread pudding with a cup of coffee.

GELATINA DE MOSAICO (Mosaic Gelatin)

Mexicans love gelatins of all shapes and sizes. You can find colorful gelatins sold at markets, state fairs, central plazas, and food carts. They can be prepared using a water or milk base, and can have a single flavor or multiple ones. Some people make them with intricate designs, ranging from flowers and hearts to butterflies. This is a colorful gelatin that is perfectly at home at a child’s birthday party, and is loved by kids and adults alike.

AGUA DE HORCHATA (Horchata)

A sweet and refreshing drink, horchata is often served during lunch or dinner, or enjoyed by itself throughout the day, especially during the hot summer season. Its fresh, creamy flavor makes it an excellent beverage to have on hand when you find yourself eating a dish that is spicy. Horchata is the most prevalent of the aguas frescas in Mexico. It is usually made with rice, cinnamon, and vanilla extract, but in the south of the country, you can also find it made with almond or coconut. Some people like to add milk in the preparation of this drink, like me, while others prefer it without.

PONCHE NAVIDEÑO (Mexican Christmas Punch)

Ponche Navideño is a traditional hot drink made in Mexico during the holidays. It is prepared with water and a variety of fresh and dried fruits. Other ingredients include sugar cane sticks, cinnamon, piloncillo, and sometimes hibiscus. While a few people might add aromatics, like anise seeds and chamomile flowers, many adults prefer to add a splash of spirits, such as rum, brandy, or aguardiente. I love the aroma of the simmering fruits and spices coming out of the kitchen when I make this drink. Delicious and warming, this fruit punch is the perfect way to bring the flavors of Christmas into your home.

Tostadas De Tinga Poblana

Tinga is a comforting chipotle-and-tomato-stewed chicken recipe from Puebla that usually has a tangy, lightly smoky flavor. Because of the saturated smokiness, sweetness, and kick of spice from the chipotle peppers, and the toastiness of the corn tostada, you get a lot of flavor in this dish from very few ingredients.

If you like dark chicken meat, feel free to substitute a couple of thighs for one or both of the breasts.

In a small pot, cover the chile with enough water just to cover; bring to a boil, then turn off the heat and let sit until the chile is softened, about 20 minutes.

Meanwhile, put the chicken breasts in a medium pot and add enough water just to cover; season generously with salt and add the whole 1⁄2 of the onion, the whole garlic cloves, and the bay leaf. Bring the water to a boil, then reduce to a steady simmer and cook until the meat is just cooked through, about 30 minutes. Remove the chicken, reserving the liquid for another use if desired, and let cool slightly, then shred the meat from the bones (discard the skin). (You should have about 3 cups.)

Remove the chile from its soaking water and finely chop. In a small pot, heat the oil over medium heat. Add the sliced onion, season with salt, and cook, stirring occasionally, until well softened, about 10 minutes. Stir in the chopped garlic and cook for 1 minute more. Add 1⁄2 of the chopped chile to the pot with the onion and garlic (you can add more later to taste). Add the tomatoes and increase the heat to bring the tomatoes to a boil. Lower to a simmer and let cook until the liquid has reduced slightly, about 20 minutes. Stir in the epazote and the shredded chicken, and heat until the chicken is warmed through. Taste and adjust the salt or the amount of chile. (This mixture can be stored up to overnight, then reheated in a pot just before proceeding.)

When ready to serve the tostadas, quickly warm up the refried beans in a small pot, thinning them as needed with water to achieve a spreadable consistency. Carefully spread some of the beans onto each warm tostata shell. Top with some of the chicken mixture. Garnish with crema and queso fresco and serve immediately.

How to Make Your Own Tostada Shells

You can make tostadas—the crispy tortilla base for this dish—one of two ways: by baking day-old, homemade corn tortillas (or store-bought tortillas right from the package) at low heat in the oven to dry them out, or frying them in oil at high heat. Alternatively, you can buy tostadas in stores and reheat according to the package directions.

To Bake: Preheat the oven to 300°F. Place the tortillas in a single layer on a rimmed baking sheet. Bake until crispy, 20 to 30 minutes.

To Fry: To a medium frying pan, add enough rice bran oil or canola oil to reach 1⁄2 inch up the sides of the pan. Set a paper towel–lined plate next to the stove. Heat the oil to high heat (but not to the point where it’s smoking) and add the tortillas 2 or 3 at a time as space allows. Fry, flipping occasionally, until golden and crisp on both sides. Transfer to the prepared plate to drain.