Mexico City: Heritage Recipes for Classic Home Cooking [A Mexican Cookbook]

November 1, 2020
As a capital city and megalopolis, Mexico City encompasses the cooking of a vast and diverse nation, not just in its restaurants, but also in the homes of its millions of citizens. Mexico City markets offer a broad array of fresh ingredients for unparalleled access to the extraordinary palette of flavors and textures that make Mexican cuisine one of the world's great culinary heritages. Chef Oseland has turned his focus from Southeast Asia (Cradle of Flavor, 2006) to Mexican food. Starting his exploration with the revered heart of Mexican food, corn, he moves from a simple husked ear of sweet corn slathered in mayonnaise and spices to corn's most ubiquitous product, masa, the basis for tortillas, tamales, and their infinite variations. In just a few recipes, he demonstrates the role of chilis, both fresh and dried, that add complexity and heat to Mexico's famous moles. Most of Oseland's recipes may be readily replicated in kitchens north of the border. Color photographs go beyond food, with portraits of Mexican people of all walks of life, as well as the capital's remarkable architecture.

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