Mexico: The Cookbook

Product Information

Other common plants include avocados, tomatoes (and their cousins, tomatillos), cilantro, oregano, onions, garlic, corn, and squashes of many kinds. Less common ones include hoja santa, avocado leaves, and epazote (which is added to frijoles, another Mexican staple).

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

For the Cook Who Loves a Good Story

Traveling slow since 2015 with her partner, Claire, she has explored the cuisine in 45 countries and more than 240+ culinary cities. The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico

For a cuisine marked by regional variations, simple and complex cooking techniques, the voices of Mexican cookbook authors are especially resourceful. Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More [A Cookbook] Diana Kennedy is one of the English-language authorities on traditional Mexican cooking, having lived in Mexico and studied Mexican cooking for the better part of 50 years. This book combines three of her most popular books—“The Cuisines of Mexico,” “Mexican Regional Cooking,” and “The Tortilla Book”—plus 30 additional recipes in one volume. 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.Enrique Olvera is another successful restauranter with a passion for Mexican food. This is one of the most beautifully photographed cookbooks we’ve ever seen. Her writing about local food specialties has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post.