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, colourful presentations and bold food combinations.
From tamales, fajitas and moles to cactus salad, blue crab soup and melon seed juice, the recipes in this book are a celebration of the fresh flavours and ingredients from a country whose cuisine is revered around the world.
Organised by food type and style, Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world’s most prominent Mexican chefs.
About the Author
Born in Mexico, Margarita Carrillo Arronte has dedicated more than 25 years to researching, studying, teaching and cooking Mexican cuisine. From 1996 to 2006, she was the Mexican Ministry of Agriculture’s chef and organised Mexican food festivals and gala dinners across North America, Europe and Asia. In 2010, she led a campaign to get Mexican cuisine recognised as a UNESCO cultural property. In addition to teaching Mexican Cuisine at Cucul Cultura Culinaria A.C. and the National University of Mexico, Carillo Arronte is also the leader of the Slow Food movement in Baja and runs the restaurants Don Emiliano in San Jose del Cabo and Casa Mexico in Mexico City.
About the Publisher
Headquartered in London and New York City, Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. Working with the world’s most influential artists, chefs, writers and thinkers, Phaidon produces innovative books on art, photography, design, architecture, fashion, food and travel, as well as illustrated books for children.
