Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking

( 4 )

Overview

Amazing, authentic Mexican cooking for the home kitchen

Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.

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Overview

Amazing, authentic Mexican cooking for the home kitchen

Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.

An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared—from toasting tortillas to roasting tomatoes—and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more.

  • Features 128 recipes for authentic Mexican favorites—from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole
  • Includes a useful Sources section to help readers track down authentic Mexican ingredients
  • Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas

Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.

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Editorial Reviews

Publishers Weekly
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.)
From the Publisher
TRULY MEXICAN by Roberto Santibañez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibañez — Rosa Mexicano's culinary director before he opened Fonda in Brooklyn — and anchos, pasillas and guajillos could become regulars in your cupboard. (New York Times Dining Section, November 2011)

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)

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Product Details

  • ISBN-13: 9780470499559
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 4/19/2011
  • Edition number: 1
  • Pages: 272
  • Sales rank: 205,427
  • Product dimensions: 9.30 (w) x 10.10 (h) x 1.00 (d)

Meet the Author

ROBERTO SANTIBANEZ is a graduate of Le Cordon Bleu in Paris and the chef/owner of Fonda restaurant in Brooklyn and Manhattan, New York. A native of Mexico City, he is the President of Truly Mexican Consulting and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of Rosa's New Mexican Table and Truly Mexican. His website is www.robertosantibanez.com.

JJ GOODE has written about food and travel for the New York Times, Gourmet, Saveur, Bon Appetit, Food &Wine, and Every Day with Rachael Ray. He is the coauthor of six cookbooks, including A Girl and Her Pig by April Bloomfield and Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto.

ROMULO YANES is a New York-based photographer who specializes in editorial, food, and travel. He was the photographic eye for Gourmet for nearly 25 years, capturing memorable images for the magazine's covers and travel and food segments.

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Table of Contents

ACKNOWLEDGMENTS vi

INTRODUCTION vii

BASICS 1

ESSENTIAL INGREDIENTS AND TECHNIQUES

SALSAS 42

IGNITING THE FIRE OF FLAVOR

GUACAMOLES 100

THE CHUNKY AND THE SMOOTH

ADOBOS 120

SIMPLE PUREES WITH SOULFUL APPLICATIONS

MOLES & PIPIANES 148

MEXICO'S ICONIC SAUCES

MORE IDEAS FOR USING MEXICAN SAUCES 210

SIDES 244

FOR ROUNDING OUT YOUR MEAL

SOURCES 258

INDEX 259

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Customer Reviews

Average Rating 4.5
( 4 )
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Sort by: Showing all of 5 Customer Reviews
  • Posted November 18, 2012

    Absolutely the Best

    I have purchased so many Mexican cookbooks but this one is the absolute best. Great flavors every time, loads of variety with practical and easy to find ingredients.

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  • Posted January 3, 2012

    more from this reviewer

    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.

    H.Gmitro

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  • Posted October 21, 2011

    more from this reviewer

    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.

    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.

    Enjoy! Heidi

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  • Anonymous

    Posted September 19, 2011

    Amazing book!

    I learned more about Mexican cooking in the first few pages of this book, than I have in the past few years. Everything from ingredients to method is well explained. And the pics are great.

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  • Posted July 2, 2011

    Best Mexican Cookbook!!

    Truly Mexican is a gorgeous, full color Mexican cookbook by chef Roberto Santibanez. The book is designed to be extremely user friendly with no dust jacket (I hate those on cookbooks!), easy to read, color coded charts for fresh and dried chiles, and lots of variations, tips, substitutions, and serving suggestions. It is really stunning too with lots of full page, full color photographs that have you drooling over the recipes. I cooked exclusively out of Truly Mexican for a recent party and it was a big hit. Here are the recipes I made:

    Carnitas -
    These were easy to make, didn't require any hard to find ingredients, and turned out really, really good. They were better than any carnitas I have had in a restaurant and I've tried a lot. This cookbook is worth buying for this recipe alone!!

    Adobo Braised Lamb-
    This was good, but not the best Mexican lamb recipe I've made. It wasn't as flavorful as I would have liked and the lamb was not quite tender enough. I think next time I would marinate the lamb, maybe even cube it, and cook it longer. Still, everyone at the party liked it and there was none leftover.

    Beet Salsa with Habanero-
    Really delicious with a great kick from the habanero. The sweet and spicy make a lovely combination and its very versatile as a salsa or a side dish.

    Jalisco-Style Guajillo Salsa -
    Very quick and easy and this made a nice, smooth salsa for the lamb and carnitas tacos. Lots of strong flavor, this is more of a sauce then a salsa you would eat in large quantities. Still it even made a nice addition for dipping chips to cut the sweetness of some of the other salsas.

    Cucumber Salsa -
    Amazing! Santibanez came up with this pico recipe for times when you want a fresh salsa and don't have good tomatoes. Its so good I may never make pico de gallo again. Fresh, crisp, spicy, and mildly fruity I will make this often.

    Fresh Tomatillo Salsa -
    Nicely tart and acidic with a lower heat level than some of his other salsas. This salsa was good for cutting some of the richness of the main dishes and for cooling off fiery mouths.

    This is the best Mexican cookbook I've found to date. I will reach for it over and over whether I'm doing a simple weeknight meal or cooking for guests.

    Was this review helpful? Yes  No   Report this review
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