Mexican

Citrus and Oregano Pollo Asado

Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral

In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling, Mexican food authorities and the authors of Oaxaca, Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere.

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Masa Harina Waffle

Masa Harina Waffle excerpted from Masa: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge Gaviria. Photography by Graydon Herriott.

Masa: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge Gaviria MASA is your guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen.

It’s time to learn the way to a perfect taco, and it all starts with the masa. 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. With this cookbook, he completes the story of how to create this special building block from scratch.

Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, MASA reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel into a 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. (more…)

Torta de Lechón

Torta de Lechón, excerpted from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick Martínez. Photography by Ren Fuller.

Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick Martínez.

Join 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 Mi Cocina, 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.

Highlighting the diversity, richness, and complexity of (more…)

Sopa Azteca

Sopa Azteca, Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook by Charity Morgan. Photography by Emily Dorio.

Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook

Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavour and indulgence of all your favourite comfort foods.

In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavour. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp.

Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favourite rite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious. (more…)

Sweet lime and chicken soup

Sweet lime and chicken soup, Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets. Photograhy by Angie Mosier.

Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets The “buoyant and brainy Mexican cooking authority” (New York Times) and star of the three-time James Beard Award-winning PBS series Pati’s Mexican Table brings together more than 150 iconic dishes that define the country’s cuisine

Although many of us can rattle off our favourite authentic Mexican dishes, we might be hard-pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria to salsa macha, to coyotas, to carne asada.

Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions. Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati’s warm, relatable style. And each has been tested in Pati’s American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico. (more…)

Swordfish Tacos Al Pastor

Swordfish Tacos Al Pastor, Take One Fish: The New School of Scale-to-Tail Cooking and Eating by Josh Niland. Photography by Rob Palmer.

Take One Fish: The New School of Scale-to-Tail Cooking and Eating

Forget everything you thought you knew about cooking fish with Take One Fish. There are no rules when it comes to fish according to James Beard award-winning chef Josh Niland, only an endless world of possibilities.

With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey—from elaborate to easy, small to large and—always—scale to tail. With flair, colour, and flavour, Take One Fish unpacks each of Josh’s 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder.

Josh’s multi-award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.

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Tamarind Chicken Wings

Tamarind Chicken Wings, Ciudad de Mexico: Recipes and Stories from the Heart of Mexico City. Photography by Robert Billington and Adam Wiseman.

Ciudad de Mexico: Recipes and Stories from the Heart of Mexico City

Divided into chapters by time of day, in Ciudad de México, chef Edson Diaz-Fuentes takes the reader on a whirlwind tour of one of the most diverse cuisines in the world, explored through the vibrant and bustling Mexico City.

Inspired by the culinary highlights of his childhood, Ciudad de México features favorites such as Huevos Motuleños, Tacos de Pescado Estilo Baja, Pambazos, and Oxtail Mole de Olla, accompanied by an array of cocktails including Margaritas de Jamaica and Mezcal Sours.

With a dedicated section to marinades, rubs, and salsas, Ciudad de México contains everything you need to bring a touch of Mexican flavour to everyday dishes, such as Edson’s Beetroot and Pasilla Mixe Ketchup.

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Chicken Mole

Today, more than ever, people are looking to transition to a whole foods-based diet, aware of the health benefits of fresh foods over highly processed options.

Still, people are used to convenience and have busy schedules and little time to put a meal on the table. The Whole Smiths Real Food Every Day solves the problem of what’s for dinner during a hectic week.

With simple, accessible recipes that are designed to be made ahead, used for leftovers, or thrown into a slow cooker, families will be able to easily prepare healthy meals on a regular basis.

Chapters like Sheet Pan Recipes, One-Pot Wonders, Meal Prep, and Leftover Makeovers will guide readers in making the most of their time in the kitchen while delivering healthy recipes that can be made with minimal effort.

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Huevos Rancheros

Huevos Rancheros, Clodagh’s Weeknight Kitchen: Easy & exciting dishes to liven up your recipe repertoire by Clodagh McKenna. Photography by Dora Kazmierk.

Huevos Rancheros, Clodagh''s Weeknight Kitchen: Easy & exciting dishes to liven up your recipe

Clodagh McKenna‘s 100 interesting, simple recipes from meat-free meals to quick-fix dishes and storecupboard suppers offer the answers to all your weeknight dinner dilemmas. With her trademark twists, Clodagh’s inspirational but achievable dishes elevate the simple to something special. Including ideas for:

Quick Fixes – recipes on the table in less than 30 minutes—perfect for when you’ve been stuck in the office and need a quick fix.
One and Done – a variety of one-dish dinners, including roasting tin meals, one-pot stews and casseroles and one-pan recipes.
Meat-free – vegetarian dishes for meat-free Monday (or any other night of the week).
Storecupboard stand-bys – recipes based on basic storecupboard staples like pasta and tinned tomatoes, which don’t require a long list of ingredients.
Friday Night In – satisfying and substantial dishes that can feed 6-8 people for weeknight gatherings of friends and family. (more…)

Steak Tacos

Steak Tacos, The Mexican Home Kitchen by Mely Martínez. Photography by David Castañeda.

The Mexican Home Kitchen by Mely Martínez.

llustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts.

For Mely Martínez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa.

Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking.

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Cool Food Dude

Mexican

Citrus and Oregano Pollo Asado

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Masa Harina Waffle

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Torta de Lechón

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Sopa Azteca

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Sweet lime and chicken soup

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Swordfish Tacos Al Pastor

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Tamarind Chicken Wings

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Chicken Mole

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Huevos Rancheros

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Steak Tacos

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