Immediately placed my order upon encountering the book the first time. It’s an incredible “top shelf” book that belongs in the library of every * searching for authentic understanding. Start with them. It is justified.

The homemade chorizo is easy to make and a great tool to have in the freezer. Part diary, part technique manual, part recipe book.

Savored, like a delicios meal, one inexplicably delicious bite at a time. Written in a lively style that belies the authors reverence for the culture. A great, in-depth and thoughtful treatment of an underappreciated and highly complex cuisine.

This yucatán dip or spread is addictive and is described as alpha-hummus. The habanero salsa is just spectacular.

Author compares and contrasts traditional mexican cooking with what his recipes are doing. Made my first carnitas taco based on this book.

It is impossible to make your own corn masa unless you either have an industrial style corn grinder (like the one he has in his fancy restaurant) or you use a metate, the traditional mexican grind stone. He uses the term * throughout the book, which i...  Read More