A groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca, from one of Mexico's most revered chefs. With a foreword by Enrique Olvera.
In The Food of Oaxaca, acclaimed chef Alejandro Ruiz shares the cuisine of Mexico’s culinary capital through fifty recipes both traditional and original. Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at his beloved restaurant, Casa Oaxaca. Here are recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz’s own creations, such as Duck Tacos with Coloradito; Shrimp, Nopal, Fava Bean, and Pea Soup; and Oaxacan Chocolate Mousse. Also included are thoughtful essays on dishes, ingredients, kitchen tools, and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca, making this an indispensable volume for home cooks and travelers alike.
About the Author
ALEJANDRO RUIZ is the chef and owner of the Casa Oaxaca restaurants (El Restaurante, Café & Restaurante, and the Casa Oaxaca hotel) and Oaxacalifornia, in Oaxaca, Mexico, as well as of Guzina Oaxaca in Mexico City. He is widely known as an ambassador for Oaxacan gastronomy and has represented this celebrated cuisine around the world. He lives in Oaxaca.
“If anyone can bring you into the magical, complex, and exquisite world of Oaxacan cuisine and culture, it is Alex Ruiz. This book is a treasure—every word, every recipe. We are so lucky to have this content available for the world to savor.” —Pati Jinich, chef, cookbook author, and host of PBS’s Pati’s Mexican Table
“Ruiz melds past and present in a cookbook journey that promises to pull you into Oaxaca.” —Esquire
“In this book, Alejandro shares the keys to Oaxacan cooking with us and delights us with the bounty of the food from his homeland.” —Enrique Olvera, chef and owner of Pujol and author of Tu Casa Mi Casa
“A treasure trove.” —Time Out
“Ruiz's gorgeous cookbook breaks Oaxacan food down into three parts: the classics, the coastal fare, and the modern day cuisine you know and love.” —Delish