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Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking Hardcover – April 19, 2011
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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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
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.
It has given me a great excuse to have numerous dinner parties this summer, each time rolling out several salsas, sauces, & guacamoles to accompany the proteins I'm serving. It's so easy to mix and match, and all the recipes have been enormous hits. The introduction includes good information about ingredients and how they should be prepared, and although someone mentioned not finding sufficient recipes for whole meals, I love entire chapters being devoted to salsas, and adobos, and guacamoles, etc. The stated prep/cooking times seem right on, and since many sauces require as little as 30 min, it's pretty easy to pull together a meal quickly. I routinely double and triple a recipe (for example an adobo) so I can serve it again for breakfast on eggs, etc. It's very practical, esp. if you decide to freeze some sauces (most seem to hold for a month in the freezer) to pull out for use later. I appreciate that the hold times for the refrigerator and freezer (if applicable) are given for the recipes.
Everything has been absolutely excellent, but some early favorites are the Fresh Pineapple Mango Salsa, Roasted Tomato Salsa with onions and cilantro, Avocado Sauce, and I've been putting the Peanut and Árbol Chile Salsa on just about everything.Read more ›
Most Recent Customer Reviews
Absolutely beautiful book. The pictures are gorgeous, the recipes are very detailed and easy to follow. Read morePublished 2 months ago by Aristodemus
At first I was a little intimidated by the recipes, but many of them are very easy for beginners and delicious. Read morePublished 4 months ago by Bookaholic
Somehow I stumbled on Roberto's Tacos, Tortas and Tamales (I LOVE tacos!) and made a couple of recipes from that and was so impressed that I immediately purchased his other two... Read morePublished 5 months ago by NZ2AU2AZ
This is the second book of his that I own. Santibanez has a true passion for the cuisine of his native land and it shows in all of his books.
Now about this book. Read more
The taqueria guacamole in the cookbook is amazing. If you bought this just for that it would be worth it. Read morePublished 7 months 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 7 months 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 8 months ago by MN