Mexico: The Cookbook

Product Information

Who Is It For: Beginner and experienced home cooks who want to experience modern and contemporary Mexican flavors. Margarita Carrillo is a well-known Mexican chef and restaurateur from a family with deep cultural and culinary roots. Over her 40-year career, popularizing Mexican cuisine throughout the world, Margarita has lectured at institutions and represented Mexico at the COP 16 and the G-20 summit. In addition to her appearances on Mexican television on the popular El Gourmet channel in Mexico, Margarita has authored books on Mexican food, including Phaidon's bestselling Mexico: The Cookbook . Mexican cookbooks featuring traditional and modern recipe interpretations can help you easily bring the fiery flavors to your dinner table. This 2017 title features 115 easy, fast, and authentic Mexican dishes for home cooks, many of them taking 30 minutes or less to prepare. Mexican Slow Cooker by Marye Audet

Spices that are used often in Mexican recipes include cumin, coriander, clove, thyme, oregano, cinnamon, allspice, paprika, achiote, garlic and onion powders, vanilla, and cacao—yes, chocolate!

Her show has helped many discover the joys of cooking Mexican, regional styles and the traditions involved. Mole comes from the Nahuatl word “molli,” which means “sauce.” Nahua molli was usually made with some variety of chiles, but today, there are so many different varieties of mole that the choices can be dizzying. Modern mole is said to have originated from Puebla or Oaxaca and sometimes combines dozens of ingredients. Each region and family usually makes several different types of moles. Each one has its own specific ingredients, although there are several common ingredients, like chiles, onions, garlic, and some kind of nut and/or seed. Common spices found in moles include cumin, cinnamon, cloves and allspice. Some include herbs, such as oregano or hoja santa, while others may be sweetened with fruits, like raisins. Who Is It For: For those interested in building their Mexican pantry and creating vibrant meals from across Mexico, at home. The recipes are approachable, and the author provides detailed instructions that are easy to follow. Marcela Valladolid showcases one hundred delicious Mexican American recipes that are family friendly and importantly, kid-friendly too.

The book's gorgeous cactus die-cut cover design draws from traditional Mexican papel picado or "perforated paper," a decorative craft made by cutting elaborate designs into sheets of tissue paper, reflecting the color and vivaciousness of Mexican vegetarian cuisine. Peek into Marcela Valladolid’s San Diego upbringing with this2019 book of delicious authentic and hybrid Mexican American dishes. Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen by Eddie Hernandez The book’s strong point is its beautiful food photography, especially images that capture step-step instructions for making moles, salsa, masa, tamale and tortilla wraps. If you’re looking to explore the world of Mexican cooking, we’ve curated a wide range of cookbooks that offer detailed recipes, techniques, and insights into the traditional dishes and ingredients of this beloved cuisine.Lesley Téllez is a freelance journalist and recipe developer. Her own bestselling cookbook, " Eat Mexico: Recipes from Mexico City’s Streets, Markets and Fondas," is currently in its third printing. The food tour company she founded, also called Eat Mexico, offers a curated look at Mexico City’s street food and market scene. This 2019 book is full of recipes and beautiful images straight out of author Cámara’s Mexico City and San Francisco restaurants, catering to home cooks who love delicious, authentic food full of vegetables, legumes, and seafood. Fiestas: Tidbits, Margaritas & More by Marcela Valladolid While not strictly Mexican, this 2018 cookbook introduces Latin American cooking and fuses it with Asian cuisine, resulting in dishes I am dying to put in my mouth, such asCrispy Tofu with Cilantro Lime Sauce and Mango Salsa. What carries each of the recipes is an emphasis on freshness (Valladolid’s expansive garden is featured heavily in the book) and a desire to be playful and brainstorm in the kitchen. You’ll find recipes for classic dishes, such as green pozole, traditional salsas, and fish tacos, plus more imaginative dishes, such as a huitla waffle ( a huitlacoche-infused waffle benedict), salmon with tangy roasted tomatillos, and candied popcorn slathered a chipotle-honey-butter syrup.

With American food, there’s usually a meat plus two sides; in Mexican food, the ingredients tend to be mixed together—which, unfortunately, can make it easy to dismiss Mexican food as low in vegetables since you don’t see a neat pile of broccoli on the side (instead, it’s usually present in the form of salsas, onion, or pico de gallo, for example). There are fascinating stories in Seasons of my Heart about Oaxaca’s culture, its contemporary foods, and the people who create these delicious meals. Authored by renowned chefs, food journalists, and culinary experts who have spent years researching and exploring the country’s food, these cookbooks provide an in-depth look at Mexico’s traditional cooking methods, ingredients, and recipes, and are considered classic and authoritative works on the subject. Diana Kennedy, an award-winning author and MBE recipient, has written eight Mexican cookbooks. She became a popular face of Mexican culture and cooking ever since her first cookbook was published in 1989. Who Is It For: A detailed and well-documented cookbook for experienced home cooks familiar with Mexican foods and who want to dive deeper into the recipes .The collection of food recipes bring contemporary Oaxacan cooking to life. Together with the vivid imagery and notes, you will be transported to the indigeneous and modern communities within the state. A marvelous tool I constantly use to research traditional recipes I might not have prepared before, but whose flavor is deep in my memories. For this book, author Fany Gerson scoured Mexico’s bakeries, candy shops, and ice cream parlors for the most traditional and unique sweets. The result—which was nominated for a James Beard Award—is a detailed look, perhaps the only one in English, at the diverse types of treats available in Mexico. Part scholarly research, part travel guide, the recipes are 100 percent delicious.

Like in all Phaidon's previous books devoted to a specific culinary region of the world, each recipe indicates its regional origin, from general territories like Northern Mexico to Central Mexico to more specific states like Veracruz and Oaxaca in the South. There are also several recipes enjoyed throughout all of Mexico, including Melted Cheese and Poblano Chile Tacos, Margarita Salad, Mexican Corn Soup, and more. Detailed instructions are well laid out to help you recreate these delicacies in your own home kitchen. The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.

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