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Posted January 3, 2012
a welcome addition to cookbook collection
Gave Truly Mexican to my Mexican daughter-in-law who was pleased with it. Although she has made many of the items in the book, she felt there were new recipes that she would try. Loved the photos.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 21, 2011
Beyond What You Know at Your Favorite Restaurant
TLiving in Northern California I have many options for good, authentic Mexican food. However, reproducing some of the more complicated items at home can be a challenge. With regional variations and a different version of common recipes between each family, molé and other things can be tough to tackle on your own.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
The Truly Mexican cookbook provides a resource to solve this problem. In many ways it seems to reflect a more normal way of preparing these dishes at home. The style and approach is more of an assemblage rather than a more traditional cookbook. In other words, you get recipes for sauces, for meats to go with sauces and a variety of side dishes to combine with your meals as you wish.
Most home cooks will find this more accurately reflects figuring out what to fix for dinner. Often the though process goes something like this: I have pasta.what shape.okay, left over tomatoes for sauce so then what style.do I want to use the leftover chicken or some beef? In the same way you can tap the layered, fabulous flavors of traditional Mexican cooking and still use what you have on hand. In a hurry, this cookbook can be a bit frustrating. You are unlikely to be able to get a meal on the table in 20 minutes using this book. Be sure to save your explorations for those opportunities when you have a little more time and maybe even have a glass of wine while you're cooking.
You'll find sauces that clearly originated with Spanish settlers, traditional combinations from New World ingredients specifically from various regions in Mexico. Fortunately, the author provides substitutions if you don't have access to the traditional, local ingredients. One of the side dishes turned out to be our favorite: Zucchini and Corn with Cream. I highly recommend spending some time with this beautiful cookbook.