Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking

Front Cover
Wiley, Apr 19, 2011 - Cooking - 264 pages
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 Santibaņez 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 enchiladas

Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.

What people are saying - Write a review

LibraryThing Review

User Review  - sumariotter - LibraryThing

So far, I have made two of the salsas in this book, both delicious. The one I made today--roasted tomatillo salsa with chipotle pepper. I can't believe that all of these years I've been looking for ... Read full review

LibraryThing Review

User Review  - frisbeesage - LibraryThing

Truly Mexican is a gorgeous, full color Mexican cookbook by chef Roberto Santibanez. The book is designed to be extremely user friendly with no dust jacket (I hate those on cookbooks!), easy to read ... Read full review

About the author (2011)

Roberto Santibaņez is a graduate of Le Cordon Bleu in Paris, the chef/owner of Fonda in Brooklyn, New York, and the Culinary Partner of The Taco Truck in Hoboken, NJ. A native of Mexico City, he is the President of Truly Mexican Consulting in New York 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.

JJ Goode is a Brooklyn-based food writer who 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 a contributing editor for Details, and the coauthor of Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto and Serious Barbecue by Adam Perry Lang.

Romulo Yanes is a New York-based photographer who specializes in editoril, 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.

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