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Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking Hardcover – April 19, 2011
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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)
From the Back Cover
"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
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Top Customer Reviews
My first time out, i did exactly what you are NOT supposed to do and tackled the most complicated recipe in the book, the black mole from Oaxaca. He suggests you start simpler and work up to that, but I was hungry and ambitious. I invited a friend over and we made an evening of it, taking turns with the roasting, seeding, and frying, and then we waited, while it burbled gently on the stove, and read People en Espanol. We poached chicken breasts and also made the fresh tomatillo salsa, and then we sat down to eat with our friends. You have never heard such amazement-- from us and from them. We made this?! We made this! We can;t believe we made this! It was worth every minute, and that is a recipe i would not have wanted to attempt in less capable hands.
Since then, I've made the Pistachio pipian, carnitas, a bunch of the salsas (try the cucumber!) and three adobos. And I am a Mexican cooking goddess, right here in the snowy midwest.
The Truly Mexican cookbook provides a resource to solve this problem. In many ways it seems to reflect a more normal way of preparing these dishes at home. The style and approach is more of an assemblage rather than a more traditional cookbook. In other words, you get recipes for sauces, for meats to go with sauces and a variety of side dishes to combine with your meals as you wish.
Most home cooks will find this more accurately reflects figuring out what to fix for dinner. Often the though process goes something like this: I have pasta...what shape...okay, left over tomatoes for sauce so then what style...do I want to use the leftover chicken or some beef? In the same way you can tap the layered, fabulous flavors of traditional Mexican cooking and still use what you have on hand. In a hurry, this cookbook can be a bit frustrating. You are unlikely to be able to get a meal on the table in 20 minutes using this book. Be sure to save your explorations for those opportunities when you have a little more time and maybe even have a glass of wine while you're cooking.
You'll find sauces that clearly originated with Spanish settlers, traditional combinations from New World ingredients specifically from various regions in Mexico. Fortunately, the author provides substitutions if you don't have access to the traditional, local ingredients. One of the side dishes turned out to be our favorite.Read more ›
Most Recent Customer Reviews
The taqueria guacamole in the cookbook is amazing. If you bought this just for that it would be worth it. Read morePublished 1 month ago by Margaret Buhn
Great book, the information the Chef gives you for the products you will use through out the book are very helpful. Read morePublished 1 month ago by Disney Lover
It's a nice size book with lots of pictures. You should have some knowledge of cooking before attempting these recipes.Published 1 month ago by MN
A great introduction to Mexican cooking! Gives basics of salsas, adobos and moles with clear and easily understood instructions. Read morePublished 5 months 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 6 months ago by Armando P.