Santibañez, a Le Cordon Bleu–trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces--from salsas to adobos to moles--emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) (Publishers Weekly, March 2011)
Praise for Truly Mexican
"Roberto Santibañez is that rare bird—a great chef and a great teacher—and it's the combination of these talents that makes this book so wonderful. It's an excellent tutorial on Mexican sauces: the ingredients, the techniques, the multiple dishes you can make from each of them, as well as the lip-smacking side dishes that go with them. If you want to cook Mexican food at home more often—and who doesn't?—this is the book for you."
—Sara Moulton, author of Sara Moulton's Everyday Family Dinners
"Truly Mexican breathes the soul and spirit of Mexican cuisine. It is an exceptional book that discloses the essence of Mexican cuisine, from simple street foods like tacos to complex masterpieces like moles. An essential work for anyone who is passionate about this amazing cuisine."
—Mark Miller, author of The Great Chile Book, Tamales, Tacos, and other books
"With this text, Chef Santibañez has moved the understanding of Mexican cuisine forward in a significant way. Although the recipes in this book are, by themselves, a wonderful collection, Roberto delivers them in a format that leaves the reader with true knowledge of the Mexican kitchen."
—Mark Erickson, Certified Master Chef and Vice President–Dean of Culinary Education at The Culinary Institute of America
"Roberto Santibañez's excellent Truly Mexican is a book that should be on the shelves of home cooks who really want to know what Mexican food is all about."
—Zarela Martinez, www.zarela.com
A great introduction to Mexican cooking! Gives basics of salsas, adobos and moles with clear and easily understood instructions. Read morePublished 13 days ago by davlaw
If you ever wondered how they make all the delicious salsa, moles, and enchilada sauces, this is the book for you. Most are very easy. The moles, I save for special occasions.Published 22 days ago by Armando P.
I grew up in LA so I know good Mexican food. It's good to finally find a book that can help me make it at home. Read morePublished 7 months ago by L. Lapesarde
One of the best sources for authentic Mexican recipes I've come across. The emphasis is on sauces that can be used in numerous dishes! Read morePublished 7 months ago by Lori A. Taylor
I'm Mexican so this book is semi-authentic. Some of the recipes are good, others are not that great. Read morePublished 8 months ago by Rocky OP