{"title":"Mexican","description":null,"products":[{"product_id":"like-water-of-chocolate-classic-mexican-desserts-you-will-love-mexican-desserts-you-cant-say-no","title":"Like Water of Chocolate","description":"\u003cp\u003eWe all love our desserts. Either as the last part of our meal, as a light breakfast or snack, desserts are food\/drink items that we can't do without even if we wanted to.\u003c\/p\u003e\u003cp\u003eYou can never do wrong with any country's desserts, but Mexican desserts are one of the best ones that you can ever taste.\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":48018987286686,"sku":null,"price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781393229230.jpg?v=1784780640"},{"product_id":"mi-cocina-recipes-and-rapture-from-my-kitchen-in-mexico","title":"Mi Cocina","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e AND \u003ci\u003eLOS ANGELES TIMES\u003c\/i\u003e BESTSELLER • \u003cb\u003eJAMES BEARD AWARD WINNER • IACP AWARD WINNER • \u003c\/b\u003eA highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show \u003ci\u003ePruébalo\u003c\/i\u003e on YouTube and Food52’s \u003ci\u003eSweet Heat\u003c\/i\u003e \u003cbr\u003e\u003cbr\u003e“This intimate look at a country’s cuisine has as much spice as it does soul.”—\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003cbr\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBon Appétit\u003c\/i\u003e, NPR, \u003ci\u003eThe Boston Globe, Food \u0026amp; Wine, Vice, Delish, Epicurious, Library Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eJoin Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In \u003ci\u003eMi Cocina,\u003c\/i\u003e Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.\u003cbr\u003e\u003cbr\u003eHighlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context—both personal and cultural—to quilt together a story that is rich and beautiful, touching and insightful.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48091592786078,"sku":"9780593138700","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593138700.jpg?v=1786028864"},{"product_id":"nopalito-a-mexican-kitchen","title":"Nopalito","description":"\u003cp\u003e\u003cb\u003eWinner of the  2018 James Beard Foundation Cookbook Award in \"International\" category\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003eFinalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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—\u003ci\u003eNopalito\u003c\/i\u003e is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.\u003c\/p\u003e","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48091602452638,"sku":"9780399578281","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780399578281.jpg?v=1786029774"},{"product_id":"the-mexican-keto-cookbook","title":"The Mexican Keto Cookbook","description":"\u003cb\u003eContaining more than 100 low-carb, high-fat, anti-inflammatory recipes, \u003ci\u003eThe Mexican Keto Cookbook \u003c\/i\u003eprovides insight into the history of Mexican cuisine while also adding a flavorful, international flair to the popular keto diet.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn contrast to the typical Mexican American diet--the result of busy schedules, tight budgets, and high-sugar, white flour foods of convenience--\u003ci\u003eThe Mexican Keto Cookbook\u003c\/i\u003e is packed with authentic, full-flavored, health-conscious recipes designed to burn body fat. It includes the science behind keto, guides you on how to execute the diet effectively, and provides more than 100 amazing recipes. Integrative holistic nutritionist Torie Borrelli tapped into her Mexican heritage to create keto-friendly staples of Mexican cuisine such as Salsa Bandera, Nopales Salad, and Sopa de Albondigas; quick and easy weeknight dinners such as Chicken Tortilla Soup, Goat Cheese Enchiladas, and Spicy Cilantro Chicken Wings; and hearty crowd-pleasers such as Fish Tacos and Turmeric Caper Cauliflower. \u003cbr\u003e\u003cbr\u003eWith this very first low-carb, anti-inflammatory, high-fat Mexican ketogenic cookbook on hand, you can enjoy all the fun and flavor of your favorite Mexican foods while reaping the many health, weight loss, and other benefits keto has to offer.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48116238909598,"sku":"9781984857088","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781984857088-cover-7ef90c402d8a6e7005f4.jpg?v=1786135999"},{"product_id":"tu-casa-mi-casa","title":"Tu Casa Mi Casa","description":"\u003cp\u003e\u003cstrong\u003eLearn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEnrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim – yet his true passion is Mexican home cooking. 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It was as much a part of her Mexicanness as her Oaxaca style of dress. But she became a good cook because of her love for Diego.\u003c\/p\u003e\n\u003cp\u003e\"From her wedding day on, Frida realized that good cooking would be an important part of her life,\" Rivera writes. \"Master Rivera's bad moods vanished before the delicious dishes that are normally served in a Mexican home, like white or saffron rice ... stuffed chilies in broth, and Oaxaca mole.\"\u003c\/p\u003e\n\u003cp\u003eFrida's Fiestas is a cookbook organized by month, beginning with August, the month of Frida's and Diego's wedding. A menu evocative of familial and cultural celebrations of Frida's Mexico marks each month. For Frida, every occasion was a cause for rejoicing. She met each holiday, birthday or religious observance with enthusiasm. 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Like sourdough before it, craft masa is on the brink of a global culinary movement. Jorge Gaviria's company, Masienda, has become a proxy message board at the center of the swelling masa conversation and with this cookbook he completes the story of how to create this special building block from scratch.\u003cbr\u003e\u003cbr\u003eBrimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, \u003ci\u003eMASA\u003c\/i\u003e reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use.\u003cbr\u003e\u003cbr\u003eIn addition, ten well-known chefs offer inventive recipes-such as tamal gnocchi, masa waffles, and shrimp and masa grits-to inspire new ways of relating to this timeless, dynamic food.\u003cbr\u003e\u003cbr\u003eTORTILLAS ARE EVERYWHERE: For years now, tortillas, the most common masa application, have outpaced the consumption of hamburger buns in the United States, and their companion condiment, salsa, has outsold ketchup as the nation's leading condiment.\u003cbr\u003e\u003cbr\u003eENDLESS DINNER INSPIRATION: This book features a wide range of recipes from the traditional basics--Tortillas, Pupusas, and Arepas--to the inventive, like Blue Masa Sourdough Bread, Tamal Gnocchi, and Shrimp and Masa Grits.\u003cbr\u003e\u003cbr\u003eTHE MASTER ON MASA: Jorge Gaviria is the founder of Masienda, a resource and supplier of high-quality masa and masa products. 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Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs \"these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited.\" Oaxaca al Gusto is the fruit of these labors—and the culmination of Diana Kennedy's life's work.\u003c\/p\u003e\n\u003cp\u003eOrganized by regions, Oaxaca al Gusto presents some three hundred recipes—most from home cooks—for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines—chocolate, corn, and chiles. 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They are local heroes with a national story, beloved for their unparalleled food, of course, but also for their generosity, grit, and openness about their immigrant story.\u003cbr\u003e \u003cbr\u003e Beautifully photographed in Austin, the recipes include:\u003cbr\u003e \u003cbr\u003e - El Breakfast Taco\u003cbr\u003e - Chicken and Vegetable Stew (Puchero de Pollo y Verduras)\u003cbr\u003e - Shrimp and Scallop Aguachile (Aguachile de Camarón y Callo)\u003cbr\u003e - Veracruz-Style Snapper (Huachinango a la Veracruzana)\u003cbr\u003e - Achiote and Citrus-Braised Pork (Cochinita Pibil)\u003cbr\u003e - Whole-Wheat Conchas (Conchas Integrales)\u003cbr\u003e - Cantaloupe-Seed Horchata (Horchata de Semilla de Melón)\u003cbr\u003e \u003cbr\u003e \u003ci\u003eVeracruz All Natural \u003c\/i\u003eis a love letter to the authors’ Mexican roots and their American home. 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From Lopez's secret \"michelada marinade\" to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eIncludes Color Photographs\u003c\/b\u003e\u003c\/p\u003e","brand":"Abrams, Incorporated","offers":[{"title":"Default Title","offer_id":48271434711198,"sku":"9781419762888","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781419762888.jpg?v=1789425236"},{"product_id":"cdmx","title":"CDMX","description":"\u003cb\u003eMexican recipes from one of the world’s most vibrant cities\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCDMX\u003c\/i\u003e is the follow-up cookbook to \u003ci\u003eComida Mexicana \u003c\/i\u003eby Rosa Cienfuegos. It is a celebration of the food of Mexico City and the dishes that Rosa grew up eating and now recreates in her two Sydney restaurants: Tamaleria and Icatate. It is the food that \u003ci\u003echilangos\u003c\/i\u003e (residents of Mexico City) enjoy at home, on the streets, in markets, and in cafes and bars. Authentic and often unique to \u003ci\u003eCiudad de México\u003c\/i\u003e, as the locals call it,\u003ci\u003e \u003c\/i\u003eCDMX’s colorful recipes reflect the vibrancy, history, and modern urban life of Mexico’s liveliest city.\u003cbr\u003e\u003cbr\u003eFilled with stunning food photography and on-the-scene shots of Mexico City, this is more than a cookbook. In addition to the unique dishes found only in the capital, CDMX is also where the country’s regional cuisines come together, giving you the opportunity to eat your way through Mexico without ever having to leave the city. \u003ci\u003eCDMX\u003c\/i\u003e is the Mexico City guide for those who crave authenticity and who strive to accurately recreate their favorite food memories or head straight to the source, visiting Rosa’s recommended bars, restaurants, street eats, and markets.","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":48278340862110,"sku":"9781922754585","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781922754585-cover-92346cb4ae4c5ad82ca1.jpg?v=1789500111"}],"url":"https:\/\/tavolabooks.com\/collections\/mexican.oembed","provider":"Tavola Books","version":"1.0","type":"link"}