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The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital by chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state - "the culinary capital of Mexico" - with fifty recipes both ancestral and original.
The passion and love for this cuisine shines through in a book that is divided into thee parts covering the traditional dishes of the region, the cuisine of the Oaxaca coast, and the food that Ruiz serves today at his acclaimed restaurant, Casa Oaxaca.
Photo by Nuria Lagarde, courtesy Penguin Random House
This book will provide anyone interested in Mexican cuisine with a strong grounding in the basics, such as tortillas, memelas, tamales, and moles, as well as exploring more modern deviations such as Ruiz's own duck tacos with coloradito; jicama tacos; shrimp, nopal, fava bean, and pea soup; and Oaxacan chocolate mousse.
Photo by Nuria Lagarde, courtesy Penguin Random House
With a foreword by Mexican food god Enrique Olvera, this book is packed full of recipes, tips, pantry-stocking advice and info on kitchen tools. The Food of Oaxaca is a well-presented reference book that will be turned to again and again.
