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Simply Mexican Hardcover – April 1, 2009
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From Publishers Weekly
For the home cook unfamiliar with annatto seeds, crema and tamal, this slim yet worthy collection of Mexican dishes by Castro (founder of the Ars Magirica Cooking School in Miami) is the ideal starter. Accessible recipes ranging from soups and salads, chicken and meat dishes, to desserts are presented with straightforward and easy-to-follow instructions. Recipes, including such classics as tortilla soup, enchiladas and mole chicken, are broken down into sections and accompanied by concise cooking notes covering technique, ingredient information and advance preparation tips. Instructions for techniques like wrapping chicken in banana leaves, assembling tamales and making homemade chorizo are accompanied by captioned step-by-step photographs to guide readers. One wont discover any outrageous or cutting-edge dishes, yet Castro fulfills her mission to educate and explain the basics of Mexican cooking in a simple, satisfying way. (Apr.)
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“Castro fulfills her mission to educate and explain the basics of Mexican cooking in a simple, satisfying way.”
“With this book Lourdes Castro has added a spark of creativity and simplicity to Mexican food that up until now had not yet been realized. It gives me a huge sense of pride and honor to know that this book exists, as it will help a large audience re-create these gems in a simple and straightforward way.”
—Aarón Sánchez, chef/owner of Paladar and chef/partner of Centrico, author of La Comida del Barrio, and former cohost of Food Network’s Melting Pot
“Here, at last, are real Mexican recipes that are authentic, creative, and fun to prepare. Lourdes Castro creates an atmosphere that makes learning about enchiladas, tacos, and salsas exciting and interesting, and her precise methodology with Mexican cookery is refreshing and very entertaining. Highly recommended.”
—Jonathan Waxman, chef/owner of Barbuto and West County Grill and author of A Great American Cook
Top customer reviews
I made the 'Mexican Crema", the "Fresh Tomatillo Sauce", the "Charred Corn with Lime, Chili& Crema" and the "Chile-Glazed Pork Chops with Fresh Tomatillo Sauce". This was not only the best meal I ever cooked, it was one of the best Mexican foods I've ever had.
My next dinner will be the "Red Mole Chicken with Charizo".
Her cooking notes include an explanation of the ingredients,. technique, and advanced preporation. There is a tremendous amount of useful information in her notes.
The book is full of great recipes and the fact it's easy to follow makes it even better. My wife who is an awesome cook even liked the book!
Castro's recipes are fun and easy to make for the intermediate cook (I don't know that it would be great for a complete beginner, but so far I have had no problems). Another reviewer commented that the recipes were overly complicated, but I have to disagree. I think "Simply Mexican" does a great job of keeping things simple enough for the flavors of the fresh ingredients to come through. I made the "Citrus marinated chicken," or chicken escabeche, for my 4th of July guests (including a Hispanic couple and a former chef), and it was a hit.
This book is colorful, well-organized, and an absolute steal at below $10. It would be great for double the price! Now I'm off to choose a new recipe for dinner tonight...