Author(s): Roberto Santibanez
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 Santibanez 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. â�¢ 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 â�¢ Includes a useful Sources section to help readers track down authentic Mexican ingredients â�¢ 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.
Santibanez, 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)
Roberto Santibanez is a graduate of Le Cordon Bleu in Paris, the chef/owner of Fonda in Brooklyn, New York, and the Culinary Partner of The Taco Truck in Hoboken, NJ. A native of Mexico City, he is the President of Truly Mexican Consulting in New York 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.
ACKNOWLEDGMENTS. INTRODUCTION. BASICS. ESSENTIAL INGREDIENTS AND TECHNIQUES. SALSAS. IGNITING THE FIRE OF FLAVOR. GUACAMOLES. THE CHUNKY AND THE SMOOTH. ADOBOS. SIMPLE PUREES WITH SOULFUL APPLICATIONS. MOLES & PIPIANES. MEXICO'S ICONIC SAUCES. MORE IDEAS FOR USING MEXICAN SAUCES. SIDES. FOR ROUNDING OUT YOUR MEAL. SOURCES. INDEX.