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The first thing that hits you when you open this spectacularly beautiful cookbook is COLOR!
Bursting with vibrancy, personality, style, Mexican scenery, and oh yes, gorgeous food, the illustrations in this book are a smorgasbord of delight – as are the recipes that follow.
This cookbook, the author’s self-proclaimed “love letter” to the “fatty and spicy and sweet” recipes popular with locals across each of Mexico’s main areas, showcases one hundred and four dishes inspired by his travels across the country , – each recipe bringing happiness to this eclectically charming Mexican-American cook/author/video-host, and shared in this deeply personal and wholly authentic context.
Before delving into the recipes themselves, the author provides a fabulous introduction to pantry basics – covering the chilies, spices, herbs, nuts and seeds, oils, dairy, dried fruit, and vinegars which are foundational to any well-stocked Mexican kitchen.
Also presented, interestingly, is the author’s view of the essential four ingredients to have on hand for any recipe – Tomatillos, tomatoes, white onion, garlic, poblanos – as well as an informative and simplified breakdown of dried and fresh chili peppers (a topic which can seem confusing to the un-initiated).
The recipes themselves are organized into two parts.
- The first section, providing all the staples needed to augment any main course, features Corn & Wheat (eg tortillas and tostadas), Rice & Beans ( eg refried beans) , and an incredible assortment of Chilies & Salsas.
- The second section follows on with ten drool-worthy recipes stemming from each of Mexico’s main regional areas.
With every page calling out to me (visually and culinarily) it was an Impossible feat for this reader to choose my favorites.
Here are just a few of the recipes I can’t wait to try.
- Mango, pineapple and Jicama salad with orange-lime dressing (Gazpacho Moreliango)
- Large toasted corn tortilla topped with refried beans and grilled marinated flank steak (Tlayuda con Tasajo)
- Herb and cheese meatballs with smokey tomato-chipotle sauce (Albondigas en chipotle)
- Roasted pumpkin seed and habanero spread with orange and lime juice (Ha’sikil p’ak)
- Red snapper filets in a tomato-bell pepper sauce with capers and olives (Pescado a la Veracruzana)
If you have any interest at all in Mexican food and its preparation, run, don’t walk, to your nearest bookstore (virtual or otherwise) to add this marvelous cookbook to your collection. It would also make a fantastic gift for any foodie on your lucky list.
A great big thank you to NetGalley for an ARC of this book. All thoughts presented are my own.
***. This book will be published May 3, 2022 by Clarkson Potter/Ten Speed Press
