Mexico: The Cookbook | Garrillo Arronte, Margarita

In 2010, the world of gastronomy finally discovered the richness of Mexico's culinary heritage when UNESCO inscribed traditional Mexican cuisine on the Intangible Cultural Heritage of Humanity.

An event for the author of this culinary bible who has made this recognition the fight of a lifetime and who reveals in this book all the secrets and flavors of this rich and tasty cuisine, which goes far beyond the famous guacamole and tacos.

Mexico: The Cookbook is a veritable bible of traditional Mexican cuisine. With a culinary history dating back more than 9000 years, with Aztec and Mayan influences, Mexican cuisine is famous for its use of aromatic fresh herbs and chili peppers (a dozen commonly used varieties), colorful plates, and bold culinary combinations. The book brings together a wide range of creations with over 700 authentic and delicious recipes that can be easily made at home.

It is written by one of the most famous authors and ambassadors of Mexican cuisine, Margarita Carrillo Arronte, who brings her 25 years of experience to this ultimate guide.

The book focuses on Mexico's regional diversities and invites us to discover that the traditional cuisine of each region does not stop at the ingredients, preparation methods or utensils used, but is a rich heritage of its cultural history and identity. The richness of indigenous roots, the product of cultural mixes, and the influence of other countries have all contributed to the creation of a cuisine unique to each region. There are well-known recipes such as tacos, soups, fajitas and moles as well as more elaborate and original recipes such as Divorced Enchiladas, Blue Crab Soup, Vampire Juice or Dead Bread Day.

Everyone will now be able to make a guacamole to perfection but also offer at their table a cleverly spiced scallop ceviche , a shrimp and wild herb mole worthy of the greatest tables, or a duck in red sauce with pumpkin seeds. Each recipe is a vibrant celebration of Mexican culture, its fresh aromas and produce.

The book classifies the recipes according to their type: Street food and snacks, Salad and starters, Eggs, Soups, Fish and shellfish, Meats, Vegetables, Sauces, Rice and beans, Breads and pastries, Drinks and desserts.

The region from which each recipe originates is specified for each recipe. A glossary and a valuable culinary lexicon are useful references for understanding recipes. A bonus chapter brings together menus from world-renowned Mexican chefs such as Thomasina Miers, chef at Wahaca in London, Enrique Oliver, chef at Pujol in Mexico City or Alex Stupak, chef at Empellon Cocina in New York.