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Summary
Summary
Amazing, authentic Mexican cooking for the home kitchen
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 enchiladasIllustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.
Author Notes
ROBERTO SANTIBANEZ is a graduate of Le Cordon Bleu in Paris and the chef/owner of Fonda restaurant in Brooklyn and Manhattan, New York. A native of Mexico City, he is the President of Truly Mexican Consulting and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of Rosa's New Mexican Table and Truly Mexican. His website is www.robertosantibanez.com. JJ GOODE has written about food and travel for the New York Times, Gourmet, Saveur, Bon Appetit, Food &Wine, and Every Day with Rachael Ray. He is the coauthor of six cookbooks, including A Girl and Her Pig by April Bloomfield and Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto. ROMULO YANES is a New York-based photographer who specializes in editorial, food, and travel. He was the photographic eye for Gourmet for nearly 25 years, capturing memorable images for the magazine''s covers and travel and food segments.
Reviews (2)
Publisher's Weekly Review
Santibanez, 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.) (c) Copyright PWxyz, LLC. All rights reserved.
Booklist Review
It would be difficult to imagine a more rigorously intelligent and systematic approach to the cuisine of Mexico than this colorfully illustrated guide. Santibanez recognizes that Mexican cooking relies on a palette of sauces that vary not just by color but also by texture, cooking method, and flavor. His classification of sauce recipes educates cooks to understand how each differs and how they define individual dishes. Beginning with pico de gallo, the simplest uncooked salsa of tomato, onion, and chiles, Santibanez guides readers through ever more complex sauces till he arrives at those noble moles that employ dozens of ingredients and rival the sophistication of even the great sauces of French cuisine. A chapter on guacamole rescues this often-abused mash of avocado and spices, and the proffered meat dishes include an ambitious braise of lamb shanks in parchment. Finally, Santibanez demonstrates how all ingredients meet to create traditional tacos, enchiladas, and tamales.--Knoblauch, Mar. Copyright 2010 Booklist
Table of Contents
| Acknowledgments | p. vi |
| Introduction | p. vii |
| Basics | p. 1 |
| Essential Ingredients And Techniques | |
| Salsas | p. 42 |
| Igniting The Fire Of Flavor | |
| Guacamoles | p. 100 |
| The Chunky And The Smooth | |
| Adobos | p. 120 |
| Simple Purees With Soulful Applications | |
| Moles & Pipianes | p. 148 |
| Mexico's Iconic Sauces | |
| More Ideas For Using Mexican Sauces | p. 210 |
| Sides | p. 244 |
| For Rounding Out Your Meal Sources | p. 258 |
| Index | p. 259 |
