Customer Reviews

Rosa's New Mexican Table: Friendly Recipes for Festive Meals

5 star:		(8)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I'm the biggest fan of chef Roberto Santibanez and I can't get over this cookbook. I've tried all the ceviches recipies,the snaper Vera Cruz Style, the salsas and the desserts of course and they are FANTASTIC!
And I've noticed that most of this recipies have been on the restaurants menu. I go very often.....it's too close to home. If you want to learn or refine your mexican cooking skills don't wait and get this book, it's a must.

I can recommend this book to anyone who wants to get to know the mexican cuisine! Everything is explained in detail and there is also a lot of additional information about the background of mexican food in it. A great value for this price!

Wildly imaginative and colorful in both content and design, this book and its inventive recipes remind me of wonderful meals at Rosa Mexicano each time I open it. It's tough to evoke the sensual memories of a really good restaurant on two-dimensional pages, but that's what this marvel of a cookbook does. Anyone who's been to Rosa Mexicano cannot help but remember the bold splashes of color, both on the walls and on the plates. Open 'Rosa's New Mexican Table' and I think you'll be transported as I was. The recipes are clear and easy to follow, using ingredients that are easy to find in most markets these days. The section on the many different kinds of chilis is an education in itself. The explanations and headnotes to the recipes offer an insider's perspective that makes me want to rush back to the restaurant and try the many dishes I've eaten there all over again. If you've been to Rosa Mexicano, you'll know what I mean. And if you haven't been yet, check out this book and you'll soon be making a special trip there.

This book is fantastic. It contains recipes for all of my favorite dishes from the restaurant: the fillet mignon in mushroom/tequila sauce, duck in nut/prune mole, and many others. And the best of all, it actually provides the recipe for Rosa's famous guacamole. In general, the instructions are easy to follow and I appreciate many colorful photos. If you enjoy gourmet Mexican, this book is a must!

This book is extremely detailed, the pictures are gorgeous. Many of my favorite dishes served at the restaurant are included. Filet Con Hongos, which is a ribeye cut and served with a spicy wild mushroom cream sauce is included. The crab enchiladas with habanero sauce are included. The pomegranate margaritas are here. All of his delicious salsas that they serve on the restaurant tables are included. His famous guacamole. The spicy-smoky flavors from the restaurant are all in here. He has a chapter on the different types of chiles and how to roast and prepare them, as well as ingredients like Epazote. He seems like a perfectionist and goes into a lot of small details, its probably that which make his restaurant so good. For example: there are tips on how to salt the rims of glasses, while making sure too much salt will not later seep into the drink. He also mentions how American desires are different from actual Mexican tradition, and explains both different ways of preparing things. Its very educational.

The food my wife and I made came out delicious! We even had fun ordering hard to find chiles, smoking them, grinding them, and burning our tongues! The salsas and sauces are amazing. He has pages interspersed throughout the book labeled "uno de los indispensables" which are his versions of classic indispensible mexican cuisine items such as green salsa, red salsa, rajas, chile de arbol salsa, pico de gallo, ranchera sauce,pickled red onions, etc which are ubiquitous and often bland at restaurants. His are perfect and complex.

Purchased the Rosa's New Mexican Table" cookbook for my daughter for Christmas. She loves it and has already made several recipes from it. The short ribs and the guacomole dip were to die for!!

Would recommend this cookbook to anyone who loves to try new dishes.

I checked this book out of the library and cooked the Red Snapper Vera Cruz and the Pumpkin Seed and crab Crusted fish ( i used halibut). YUM! I like the salsas and the entrees. I really like the chili photos and explanations of varietals.

I just need my own copy so I do not get food on it! I am a bobby flay fan, and a rick bayless fan, so i just needed to add to my mexican cook books. Never been to the restaurant.

What a gorgeous book, and what lovely recipes, simple, with mostly familiar or at least accessible ingredients. But instead of leaving the reader wondering how in the world the ingredients should be used, and how they go together correctly, secrets of prepping each ingredient and how each is used are shared. Not many cookbooks do readers this favor.

While there may be a extra prepping for things such a chillies and sauces, the instructions and recipes aren't so challenging that a home cook couldn't follow them. Someone who can make a good tomato sauce should succeed with these recipes.

After reading Santibanez's wonderful introduction, I can't wait to get started. The recipes I read sound incredibly delicious. Techniques are fully explained so that the reader can develop the skills to build his/her recipe repertoire and make each dish in the home kitchen, as fabulous home cooks in Mexico have done over the ages, to please their families and also to wow their guests.

Very good book with great pics too and the recipes are easy to re-create too.

I purchased this because I love the restaurant and was hoping for recipes for several dishes I've ordered there. There was a recipe for only one of them, however. If you need a good Mexican cookbook there are probably more comprehensive ones available - this book has only a few recipes in each category and they're not easily customizable. If you're looking for recipes from the restaurant most are unavailable. Spend your money elsewhere.