In "The Food of Oaxaca," acclaimed chef Alejandro Ruiz shares the cuisine of Mexico's culinary capital through fifty recipes both traditional and original. Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at this beloved restaurant, Casa Oaxaca. Included are the recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz's own creations. Also included are thoughtful essays on dishes, ingredients, kitchen tools, and traditions, recommendations on where to eat, and a comprehensive glossary to help fully immerse home cooks in the food of Oaxaca.
- Author: Alejandro Ruiz with forward by Enrique Olvera. To learn more, visit www.alejandroruiz.mx/en.