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L.A. Mexicano Hardcover – June 13, 2017
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― Phil Rosenthal, host of PBS's I’ll Have What Phil’s Having
“Bill Esparza’s L.A. Mexicano is the book I wish I could write. The L.A. dining scene has exploded in the last decade, fueled by the passion inspired by the Mexican community in Southern California. Esparza knows this world better than anyone, and like all great books about food, it’s both a learning adventure and a culinary inspiration for the home cook.”
― Andrew Zimmern, Food & Wine contributing editor and host of such Travel Channel shows as Bizarre Foods
Celebrated on NPR's Dinner Party Download with Rico Gagliano!
"Fascinating and inspirational"
―Evan Kleiman, Good Food, KCRW/NPR
"Thanks to the recipes Esparza has gleaned, cooks outside Southern California can duplicate everything from complex mole negro to simple fresh salsas."
“Much has been said about the great gastronomic legacy of Mexico: its richness, diversity, and sophistication. From that perspective, Bill Esparza writes about the promising future of the Mexican kitchen in Los Angeles. I could not agree more.”
― Enrique Olvera, famed Mexican chef and author of Mexico From the Inside Out
“A deep dive into the complex food culture that permeates California’s most glamorous city."
“The original tacorazzo, Bill Esparza is one of the staunchest defenders of true Mexican cuisine. He's the first one to call out an impostor and the first one to cry foul when a paisano doesn't get the recognition he deserves. A rare voice you can trust, Bill has done the research, and he selflessly honors the true players in Mexican cuisine with no other intention other than to honor a culture and cuisine that is too often misrepresented. A must in your collection!”
― Marcela Valladolid, host of the Food Network’s Mexican Made Easy and The Kitchen and author of Casa Marcela and Mexican Made Easy
“L.A. Mexicano is a glowing portrait of a city and the special relationship Angelenos have with Mexican food. It combines the stories behind beloved institutions with insights from cutting-edge chefs, plus all the recipes you've always wanted.”
― Patric Kuh, restaurant critic of Los Angeles Magazine and author of Finding the Flavors We Lost
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The recipes shared are all tempting, although many home cooks may not be up to cooking a whole pig head. What this book makes me want to do, more than cooking the food mentioned, is to go live for several months in L.A. so I can visit all the places mentioned and eat my way through the menus!
I was slightly put off by the author's bitterness toward the rest of the world and their slow discovery of Mexican cuisine. He has some very cutting remarks for some of the chefs who have tried to waken the larger population to the wonders of this food. While I understand the frustrations, the truth is that it takes a long time for the general population of any culture to accept anything they are not familiar with, especially when it comes to food. This is not endemic to the American population, it is true of any culture; that they cook with the food and techniques they are familiar with and have known since birth. Sometimes it takes someone with whom they can relate to help them expand their horizons.
The book itself if beautiful. The photography is rich with color, and the tortilla page made me want to take a bite! I very much look forward to trying some of the recipes.
Since purchasing the book a few weeks ago, I have already cooked several recipes, from simple huevos divorciados to more complex aguachile. Every dish was a hit. I even found my spouse (who is not generally excited about cooking) flipping through the book and bookmarking more recipes to try. I can't wait to work my way through the whole thing.
This book is a must for anyone who loves Mexican food, Los Angeles, or both.