A groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca, from one of Mexico's most revered chefs. With a foreword by Enrique Olvera.
In The Food of Oaxaca, acclaimed chef Alejandro Ruiz shares the cuisine of Mexico’s culinary capital through fifty recipes both traditional and original. Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at his beloved restaurant, Casa Oaxaca. Here are recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz’s own creations, such as Duck Tacos with Coloradito; Shrimp, Nopal, Fava Bean, and Pea Soup; and Oaxacan Chocolate Mousse. Also included are thoughtful essays on dishes, ingredients, kitchen tools, and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca, making this an indispensable volume for home cooks and travelers alike.
In this celebratory cookbook, chef Ruiz showcases more than 50 recipes that display the "enormous gastronomic wealth" Oaxaca has to offer. He divides his recipes into three sections: the first part focuses on the food Ruiz's family made during his childhood, such as corn tortillas and bean tamales; the second features seafood recipes inspired by the Oaxacan coast, like margarita scallop cocktails and pescadillas (fried tortillas stuffed with tuna); and the last consists of dishes from his restaurants, among them ceviche-stuffed chile in passion fruit salsa, and Oaxacan chocolate mousse. Some dishes require ingredients that may prove hard to find, such as the herb chepil, or offputting, as with chapulines (grasshoppers) for grilled steaks with chapulin salsa. Along with the recipes are essays that add vibrant cultural context (on cacao: it was once used as currency in Oaxaca, and today hot chocolate is the traditional drink first served to guests at a wedding), and a list of recommended restaurants. This is perfect for experienced home cooks looking to try their hand at Oaxacan fare.