Mexico: The Cookbook

Product Information

Cookbook author and chef Susana Trilling, is considered a leading expert on regional Mexican Oaxaca cuisine. 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).

I am interested in the Mexican Everyday cookbook. We love to dine at Mexican restaurants but it would be nice if I could make those dishes myself at home. I hope this cookbook will help me get started the right way with Mexican cooking. Reply Her show has helped many discover the joys of cooking Mexican, regional styles and the traditions involved. In this book, Diana has carefully recorded food recipes from her visits to villages throughout the state. The reality is that Mexican cuisine is based on healthy crops that are native to Mexico such as corn, beans, squash, chile, and tomato. A really good Mexican dish will have a balance of earthy, umami flavors (from corn, beans, or meat) and refreshing, acidic flavors (from fresh salsa, lime juice, or chile).We love tacos and margaritas as much as the next person, but the cuisine and culture of Mexico is rich—full of so many other dishes and traditions than just what's gone mainstream in the United States. The best people to teach you about it? The authors of these best-selling cookbooks on Mexican cuisine. This list touches on some of our favorites—and if we missed yours, let us know! Let these books inspire you to learn about new foods, teach you about little-known regional styles of cooking, and help you move beyond those bean-and-cheese burritos. 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!

Mexico has different food cultures that vary from state to state. “The flavors, ingredients and cuisine vary based on how the weather is in each area. For example states that are closer to the sea, usually have a wider variety of fruits and fish available,” say Amador and Mora. “Whereas in central Mexico, street food and enchiladas are more popular. And in the North, people eat more dry meats and chorizos.” The 100 recipes are a combination of basic Mexican everyday dishes to contemporary twists on traditional Mexican food. What fascinated us the most was hearing local Oaxaca chefs refer to this cookbook as their personal reference for Oaxaca food.Who Is It For: If you are relatively new to Mexican cooking, this book helps you master the basics and get a taste of the cuisine. The sidenotes provide additional contextual information told in an approachable and conversational style. Who Is It For: For cooks experienced with Mexican cuisine looking to replicate the unique flavors of Oaxaca in their kitchen. A heavy dose of patience is a huge plus.

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. This well-designed cookbook with gorgeous food images contains one hundred and fifty tasty suggestions. 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.

For the Hemisphere Hopper

Mole Verde: a green Oaxacan mole that contains fresh herbs and greens, tomatillos, and pumpkin seeds—probably the easiest mole to make. The stunning photography will transport you to Oaxaca with the clearly illustrated step by step recipes.

Whether you’re a seasoned cook or just starting to explore the world of Mexican cuisine, these cookbooks are a must-have for any food lover. Art of Mexican Cooking, her first cookbook is considered one of the most comprehensive works on authentic Mexican cooking. From the frontispiece to the food and photography, Arronte conjures the everyday Mexican table in all its warmth and splendour. 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. 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.

For the Diehard Dessert Person

If there’s one thing we love as much as our Instant Pot, we can’t think of it now, and that’s all you need to create amazing Mexican food with Vianny Rodriguez’s help. Al pastor” means “shepherd-style” in Spanish—think of it like “from the pasture.” It’s usually pork cooked on a rotating spit. Mexicans got that form of cooking from shawarma brought to Mexico by Lebanese immigrants. Instead of lamb, Mexicans use pork, and the seasoning is adobado (adobe seasoning), which combines cumin, chile powders, oregano, achiote, onion, and some sweetness, usually from pineapple. The recipes in the book require little in terms of time and commitment, and can be easily recreated in your home kitchen. Fany Gerson’s cookbook is a celebration of everything sweet in Mexico. My Sweet Mexico is devoted to different Mexican treats including bread, pastries, candies, beverages, frozen treats, and modern desserts.