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Santibañez, a Le Cordon Bleu–trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn′t set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country′s food, but instead focuses solely on sauces––from salsas to adobos to moles––emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple–tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo–braised lamb or a grilled skirt steak marinated in adobo. While one won′t find desserts or suggested menus, the author′s expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) (Publishers Weekly, March 2011)
‘…shows the true beauty of real Mexican food.’ (CulinariaLibris.com, August 2011).
Product Description
Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it′s the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.
An introduction to Mexican cooking covers the main ingredients as well as how they′re best prepared—from toasting tortillas to roasting tomatoes—and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more.
- Features 128 recipes for authentic Mexican favorites—from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole
- Includes a useful Sources section to help readers track down authentic Mexican ingredients
- Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas
Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.
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Customer Reviews
My first time out, i did exactly what you are NOT supposed to do and tackled the most complicated recipe in the book, the black mole from Oaxaca. He suggests you start simpler and work up to that, but I was hungry and ambitious. I invited a friend over and we made an evening of it, taking turns with the roasting, seeding, and frying, and then we waited, while it burbled gently on the stove, and read People en Espanol. We poached chicken breasts and also made the fresh tomatillo salsa, and then we sat down to eat with our friends. You have never heard such amazement-- from us and from them. We made this?! We made this! We can;t believe we made this! It was worth every minute, and that is a recipe i would not have wanted to attempt in less capable hands.
Since then, I've made the Pistachio pipian, carnitas, a bunch of the salsas (try the cucumber!) and three adobos. And I am a Mexican cooking goddess, right here in the snowy midwest.
But there is so much more here...how to make homemade tamales and tortillas for one...recipes ranging from the simple to the sublime. Even easy side dishes are here. Lots of pics, book makes a great gift, which is exactly my plan--will gift this book to my son and his wife along with a starter supply of dried chilies!
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