"Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations. The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab...

Adapted for the plant-based home cook, this collection of 125 simple recipes from one of L.A.'s favorite restaurants celebrates the fresh, bright flavors of Mexico and Southern California and serves as a vegetable-forward dive into one of the world's most delicious cuisines.

More Mexican Everyday teaches home cooks how to build tasty meals with a few ingredients in a short amount of time. Cooking Mexican couldn’t be easier, or more delicious. Rick generously reveals the secrets of his dishesthe salsas and seasonings, mojos and adobos he employs again and again to impart soul-satisfying flavor. He explains fully the classic techniques that create so many much-beloved Mexican meals, from tacos and enchiladas to pozole...

"The first cookbook to present authentic versions of beloved Mexican sweets plus a creative selection of new recipes rooted in traditional flavors and ingredients"--Provided by publisher.

"100 plant-based Mexican recipes to transform normally meat-heavy dishes into vegan celebrations of family and home"--

"Esteban Castillo, creator of the award-winning blog Chicano Eats, takes readers on a delicious tour of the diverse flavors and food of Mexican-American cuisine. Castillo's love for dynamic food photography and design, cooking, and Chicano culture is presented through more than 80 authentic Mexican and fusion recipes as gorgeous to look at as they are sublime to eat"--Page 4 of cover.

Introduces the fundamentals of Mexican cooking, discussing special ingredients and cooking utensils, and provides recipes for selected dishes.

A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story,...

This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream, Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond...