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|Nopalito: A Mexican Kitchen
Lowest new price: $17.39
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List price: $30.00
Author: Gonzalo Guzmán
Brand: TEN SPEED
Winner of the 2018 James Beard Foundation Cookbook Award in "International" category
Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards
A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant.
The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.
The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.
|Tacos: Recipes and Provocations
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Author: Alex Stupak
Brand: Clarkson Potter
Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever.
Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds.
But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.
- Victoria 8" Cast Iron Tortilla Press & Pataconera, The Original MADE in Colombia, Seasoned
- Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More
- Nopalito: A Mexican Kitchen
- Guerrilla Tacos: Recipes from the Streets of L.A.
- Mexico from the Inside Out
- Taqueria Tacos: A Taco Cookbook to Bring the Flavors of Mexico Home
- Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
- Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
- Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor
|Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen
Lowest new price: $16.43
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Author: Eddie Hernandez
Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétit called a “Top American Restaurant”
USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special.
|Pati's Mexican Table: The Secrets of Real Mexican Home Cooking
Lowest new price: $18.04
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Author: Pati Jinich
Brand: Rux Martin Houghton Mifflin Harcourt
The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.
Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.
Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.
Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.
- Rux Martin Houghton Mifflin Harcourt
|The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach
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Brand: America s Test Kitchen
Kitchen-tested recipes that bring the real flavors of Mexico home.
Let America’s Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you’ll cook with confidence.
Recipes include: Familiar favorites: Beef Enchiladas, Tamales, Grilled Fish Tacos, Classic Mexican Rice, Chicken Tortilla Soup, Stuffed Jalapenos, Chunky Guacamole, Fresh Margaritas, and more
Authentic regional dishes: Queso Fundido, Chicken Mole Poblano, Ancho-Orange Pork Burritos, Yucatan-Style Barbecue Pork, Fish Veracruz, Oaxacan-Style Beef Brisket, and more.
Popular street foods: Sopes, Gorditas, Panuchos, Mexican Street Corn, Molletes, Huaraches with Poblanos, Red Peppers, and Queso Fresco, and more
- Just Add Sauce: A Revolutionary Guide to Boosting the Flavor of Everything You Cook
- Dinner Illustrated: 175 Meals Ready in 1 Hour or Less
- The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day
- Easy Mexican Food Favorites: A Mexican Cookbook for Taqueria-Style Home Cooking
- How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More
- One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker
- The Complete Make-Ahead Cookbook: From Appetizers to Desserts 500 Recipes You Can Make in Advance
- The Complete Slow Cooker: From Appetizers to Desserts - 400 Must-Have Recipes That Cook While You Play (or Work)
- The Perfect Cake: Your Ultimate Guide to Classic, Modern, and Whimsical Cakes
- The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars
|¡Salud! Vegan Mexican Cookbook: 150 Mouthwatering Recipes from Tamales to Churros
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Author: Eddie Garza
Brand: Garza Eddie
Mexican food has always been my go-to comfort food. And with ¡Salud! Vegan Mexican Cookbook, Eddie shows us that we can enjoy the rich flavors of Mexico in a healthful way that not only nourishes the soul, but our entire body.
—María Celeste Arrarás, Puerto Rican broadcast journalist, winner of the 2001 PETA Humanitarian Award
Tamales. Enchiladas. Churros. There are so many delicious reasons to love Mexican food. ¡Salud! Vegan Mexican Cookbook takes a twist that’s both mouthwatering and healthy on these classic dishes. Renowned chef Eddie Garza combines his innovative cooking techniques with traditional Mexican staples. As a leading voice on Latino health and nutrition, Garza is committed to finding healthier ways to enjoy delicious Mexican fare without animal ingredients―and with ¡Salud! Vegan Mexican Cookbook he does exactly that.
Enjoy such tantalizing dishes as:
- Spicy Eggplant Barbacoa Tacos
- Jackfruit Guisado Tortas
- Oaxacan Style Mushroom Tamales
- Classic Chile Relleno
- Black Bean and Guacamole Sopes
- Chicken-Style Enchiladas with Green Mole Sauce
- Rajas con Crema
- Horchata Mexicana
- Salud Vegan Mexican Cookbook 150 Mouthwatering Recipes from Tamales to Churros
|Mexico: The Cookbook
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Author: Margarita Carrillo Arronte
A New York Times Best Seller
A Publishers Weekly Top Ten Cookbook (Fall 2014)
"All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria
The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts.
Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.
|Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
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Author: Fany Gerson
Brand: Ten Speed Press
From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico’s traditional—and some not-so-traditional—frozen treats.
Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas—the delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers.
Whether you’re drawn to a simple burst of fresh fruit—as in the Coconut, Watermelon, or Cantaloupe pops—or prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed to help you beat the heat.
Sample Recipe from Paletas: Paletas de Yogurt con Moras
(Yogurt Ice Pops with Berries)
MAKES 8 TO 10
1/2 cup water
1/2 cup sugar
1-1/2 cups plain unsweetened Greek-style yogurt
2 tablespoons honey
2 cups fresh blackberries, or the berry of your choice
Rinse the lemon, then peel it. (This recipe uses only the peel, so save the lemon for a different use.) Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
Put the yogurt and honey in a blender, add the chilled syrup, and blend to combine. Pour a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes. If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer’s instructions.
|Guerrilla Tacos: Recipes from the Streets of L.A.
Lowest new price: $15.95
Lowest used price: $19.86
List price: $30.00
Author: Wesley Avila
Brand: TEN SPEED
The definitive word on tacos from native Angeleno Wes Avila of Guerrilla Tacos, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection.
In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by living legend Jonathan Gold. Avila's approach stands out in a crowded field because it's unique; the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.
|Mexico from the Inside Out
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Author: Enrique Olvera
Brand: PHAIDON PRESS
The debut book from Mexico's best chef, Enrique Olvera of Pujol, pioneer of contemporary, authentic Mexican food and global gourmet influencer.
As featured on Good Morning America.
Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.
Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.
–Over 65 recipes, each with an elegant photograph, from the sophisticated dishes served at Pujol to more accessible casual dishes that he enjoys with his family at home.
–More than 100 atmospheric photographs capture the vivid mosaic of the Mexican landscape while tip-in pages bring the reader up close to Enrique's vision and philosophy about food.
Mexico from the Inside Out is the latest addition to Phaidon's bestselling and influential collection of cookbooks by the world's most exciting chefs.
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