In Tu Casa Mi Casa, Enrique Olvera shares 100 quintessential Mexican recipes—an edited collection of some of the chef's favorite dishes, including traditional tamales and classic chilaquiles.

Great recipes, detailed instructions on complicated and beautiful meals. I returned the book for a refund after a quick review. There are also ones for snacks and desserts if that’s what you’re looking for. This is certainly a major benefit if you have a busy schedule and don’t have lots of time for food preparation. © Crown Publishing Group, Division of Random House Inc.

It includes 200 color photographs so you can see what the dishes should look like after preparing them.

Recent publications like the ultra-hip, 2017 Fiesta: Vegan Mexican Cookbook, which promises “over 75 authentic vegan-Mexican food recipes included,” strain the word “authentic” to its breaking point.

Authentic Mexican food is more than tacos and salsa. There’s also some helpful information about Mexican food like tacos, quesadillas, enchiladas.

It includes notes, a glossary, techniques (with pictures) and variations of the traditional recipes, I found the recipe of red pozole and green enchiladas my favorite dishes. Have a list of recipes that open up under each chapter heading, with hotlinks to take you directly to the recipe. Tender and juicy cuts of meat from the slow cooker are exactly what you need for classic Tex-Mex meals. I was looking for simple, straightforward resource for authentic Mexican recipes and this fits the bill, sort of.

What we liked about it – This cookbook includes basic recipes for Mexican food. If so then you might want to prepare your own Mexican dishes from your kitchen instead of relying on restaurant chefs or frozen food companies.

The cookbook also includes a blend of classics and less traditional meals.

Best for Beginners: "The Art of Mexican Cooking" at Amazon, "Features more than 200 classic recipes sourced from traditional Mexican cooks, plus in-depth descriptions on cornerstone techniques.

Let these books inspire you to learn about new foods, teach you about little-known regional styles of cooking, and help you move beyond those bean-and-cheese burritos.

His Frontera and Topolo food products can be purchased coast to coast. What we liked about it – There are recipes in this cookbook for all meals including breakfast, lunch, and dinner. Top subscription boxes – right to your door, © 1996-2020, Amazon.com, Inc. or its affiliates. Latest. In a patient tone, he walks readers through foundational Texas-Mexican dishes such as carne guisada (beef stewed with a serrano chile-cumin-peppercorn spiced gravy), flour and corn tortillas, homemade chorizo and eggs, potatoes with roasted poblano strips, and even a simple plate of roasted chiles smeared with cheese, stuffed into a tortilla. Sold by The BAP Goods and ships from Amazon Fulfillment.

Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico I have owned this cookbook for about 20 years and it has always been a favorite.

Grab a copy and get cooking her dried shrimp fritters, chalupas, pumpkin seed dip and chili seasoned pork. If you want to make real mexican food at home buy this book. Her cooking style isn’t traditionally Mexican—Valladolid grew up in Tijuana and San Diego and spent a stint in France. It also doesn’t matter if you’re a new or experienced preparer of Mexican dishes.

An added bonus is López’s own stories about growing up in an immigrant, restaurant-owning family and how she straddles both sides of the border. (The hardcover has split in two and many pages are stained with mole and other Mexican sauces; I recently purchased the Kindle edition as a backup/replacement.) This book and Diane Kennedy's "The Cuisines of Mexico" are the standards for all encompassing authentic mexican cookbooks. Forget cheesy beef mince tacos and greasy plates of nachos, the dishes in this book have terrific style. There are even recipes for drinks and desserts so you can prepare meals with everything you need. He pulls from memories of his favorite Mexican candies to create dishes like Duvalín Jello (a three-layer gelatin of chocolate hazelnut, vanilla, and strawberry) and Alitas de Gusano (chicken wings slathered in a tamarind-chile sauce). This was my first e-cookbook and at first I was skeptical of being able to use it while cooking but the kindle's bookmark feature and the easy to clean screen made it easier and cleaner to use than a traditional paper cookbook.

It’s also important to have a variety of different types of dishes to provide a better experience.

Professors Luz Calvo and Catriona Rueda Esquibel focused this cookbook on plant-based recipes from indigenous Mexican cuisine.

Another issue was she realized that it wasn’t very practical to spend hours preparing meals. My Mexico City Kitchen by Gabriela Camara and Malena Watrous, Nopalito by Gonzalo Guzmán and Stacy Adimando, Guerrilla Tacos by Wesley Avila and Richard Parks III, Tacos: Recipes and Provocations by Alex Stupak, Mexico: The Cookbook by Margarita Carrillo Arronte, 8 Healthy Mexican Dishes to Make (So Taco Tuesday Lasts All Week).

The book also features comic-style illustrations.

If you’re looking for a limited number of quality recipes for Mexican cuisine it’s a good option since there are 25 recipes. This is an excellent option if you’re a fan of Mexican and are looking for a high-quality cookbook. The author of the book is a working mother with 2 kids. This allows your taste buds to travel to Mexico without leaving your home. Tortillas and tacos have just as much a place in this book as they have in any other Mexican cookbook, but equally as much focus is put on trendy new dishes.

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