Simply Mexican: A Cookbook
From Chile-Glazed Pork Chops to Dos Leches Flan, Lourdes Castro offers authentic, no-fuss Mexican meals with clean, vibrant flavors that are the essence of great Mexican food.
In Simply Mexican, Castro presents authentic recipes that don’t require a fortnight to prepare or extended shopping forays to find rare ingredients. Castro honed her knowledge of traditional south-of-the-border dishes by teaching the fundamentals to adults and children at her Miami cooking school, and now she’s introducing real Mexican fare that works for busy cooks every night of the week.
Simply Mexican features easy-to-prepare, fun-to-eat favorites with big flavors, such as Chicken Enchiladas with Tomatillo Sauce and Crab Tostadas. Once you have mastered the basics, Castro will guide you through more advanced Mexican mainstays such as adobo and mole, and show you how to make the most effortless savory and sweet tamales around. With cooking notes that highlight useful equipment, new ingredients, shortcut techniques, and instructions for advance preparation, Simply Mexican demystifies authentic Mexican meals so you can make them at home in a snap.
“With this book Lourdes Castro has added a spark of creativity and simplicity to Mexican food that up until now had not yet been realized. It gives me a huge sense of pride and honor to know that this book exists, as it will help a large audience re-create these gems in a simple and straightforward way.”
—Aarón Sánchez, chef/owner of Paladar and chef/partner of Centrico, author of La Comida del Barrio, and former cohost of Food Network’s Melting Pot
“Here, at last, are real Mexican recipes that are authentic, creative, and fun to prepare. Lourdes Castro creates an atmosphere that makes learning about enchiladas, tacos, and salsas exciting and interesting, and her precise methodology with Mexican cookery is refreshing and very entertaining. Highly recommended.”
—Jonathan Waxman, chef/owner of Barbuto and West County Grill and author of A Great American Cook
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Simply MexicanUser Review - Not Available - Book Verdict
This debut cookbook by a Miami cooking teacher now based in New York offers 60 recipes, most of them shown in color photographs, for delicious Mexican and Mexican-inspired dishes. Some of them will be ... Read full review
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30 minutes Achiote adobo sauce ADVANCE PREPARATION airtight container allow aluminum foil avocado bay leaves beans beef black pepper blender caramel ceviche charred cheese chicken broth chipotle chorizo cilantro cilantro leaves cloves garlic color Combine CookiNG NoteS INGREDIENTS cooKinG noteS TECHniQuES corn husks crepe cup lightly packed dish dough dulce de leche fish flavor fresh cilantro garlic GarniSh and Serve golden brown grill homemade page 102 jalapeño Jicama knife marinade marinate masa meat meatballs medium heat medium-high heat Mexican crema mixture oil is hot olive oil peeled plastic wrap platter poblano poblano chile pound quesadillas queso fresco recipe red onion red wine vinegar refrigerator Remove ribs rice roasted salad Salt and black salt and pepper saucepan sauté pan seeds shredded shrimp side simmer skewers sliced sprigs of cilantro steak stemmed stir store-bought sugar sure tablespoons tablespoons olive oil tamales texture tomatillo tomatillo sauce toss tostada vegetables