Mexico: The Cookbook

Product Information

Added in 2010 to UNESCO's list of Intangible Cultural Heritage of Humanity — the first, and one of only seven cuisines to receive the distinction — Mexican gastronomy is defined by a sense of community, a rich diversity of native ingredients and age-old practices of planting and harvesting. Her cookbook weaves together the rich history and food tradition of Mexico with its signature desserts. A successful author, she brings the best of her Mexican American heritage to her books filled with easy Mexican cooking and inspiring stories.

The recipes are broken down into 11 logical sections, from soups to desserts. Some of them feature particularly beautiful photos, too. The book is available in both print and e-book pretty much anywhere books are sold.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. Not only is she deeply versed in the cuisines of Mexico, she is a fun and entertaining speaker bringing her experience into her books.

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. The book also designates which dishes are gluten-free, dairy-free, vegan, can be made in one pot, use five or fewer ingredients, or can be prepared in 30 minutes. Who Is It For: For those interested in building their Mexican pantry and creating vibrant meals from across Mexico, at home.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 Mole Negro: the Oaxacan version of mole poblano, but darker (hence the name), with more chocolate and contains hoja santa, a local medicinal herb.

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). 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.Yes! It’s that Danny Trejo, the famous bad guy in movies and TV shows across the spectrum of Hollywood’s offerings and this is his cookbook.

Who Is It For: If you are new to Mexican cooking, this provides straightforward recipes to get you started.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 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. Who Is It For: Beginner and experienced home cooks who want to experience modern and contemporary Mexican flavors. 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. From the frontispiece to the food and photography, Arronte conjures the everyday Mexican table in all its warmth and splendour.