Oaxaca: Home Cooking from the Heart of Mexico by Bricia Lopez and Javier Cabral

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  • Masa
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    • Ingredients: pickling lime; white corn
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    • Ingredients: pickling lime; white corn
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  • Beans cooked in a pot (Frijoles de la olla)
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    • Ingredients: black beans; garlic; white onions; epazote
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  • Fried omelet cake in black beans (Huevo en frijol)
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    • Ingredients: black beans; garlic; white onions; epazote; eggs
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    • Ingredients: black beans; garlic; white onions; epazote; chicharron
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  • Black bean paste (Pasta de frijol negro)
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    • Ingredients: black beans; garlic; white onions; chiles de arbol; dried avocado leaves
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  • Refried black beans (Frijoles refritos)
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    • Ingredients: chiles de arbol; avocado leaves; white onions; black beans; garlic; epazote
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  • Vegan aciento
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    • Ingredients: garlic; non-hydrogenated vegetable shortening; pumpkin seeds; sunflower seeds; raw peanuts
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  • Oaxacan adobo paste (Oaxacan adobo)
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    • Ingredients: guajillo chiles; dried thyme; dried oregano; whole cloves; black peppercorns; allspice berries; cumin seeds; garlic; bay leaves; cinnamon sticks; white onions
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  • White rice with banana (Arroz blanco con plátano)
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    • Ingredients: tomatillos; jasmine rice; parsley; bananas; white onions
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  • Chilaquiles
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    • Ingredients: corn tortillas; peanut oil; Mexican crema; cilantro; white onions; queso fresco; protein of your choice
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    • Ingredients: corn tortillas; peanut oil; Mexican crema; cilantro; white onions; queso fresco; tomatoes; serrano chiles; protein of your choice
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    • Categories: Sauces, general; Breakfast / brunch; Mexican
    • Ingredients: corn tortillas; peanut oil; Mexican crema; cilantro; white onions; queso fresco; serrano chiles; vegetable oil; chilhuacle negro chiles; pasilla chiles; sesame seeds; dried thyme; dried oregano; whole cloves; black peppercorns; allspice berries; cinnamon sticks; onions; almonds; Maria cookies; plantains; apples; pineapple; raisins; tomatoes; Oaxacan chocolate; chicken stock; protein of your choice; mulato chiles
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    • Categories: Dips, spreads & salsas; Breakfast / brunch; Mexican
    • Ingredients: corn tortillas; peanut oil; Mexican crema; cilantro; white onions; queso fresco; pasilla chiles; epazote; protein of your choice
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    • Categories: Dips, spreads & salsas; Breakfast / brunch; Mexican
    • Ingredients: corn tortillas; peanut oil; Mexican crema; cilantro; white onions; queso fresco; tomatoes; guajillo chiles
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  • Chicken-tomatillo soup with whipped eggs (Higaditos)
    • Categories: Egg dishes; Soups; Dips, spreads & salsas; Breakfast / brunch; Cooking for a crowd; Valentine's Day / romantic; Mexican
    • Ingredients: tomatillos; guajillo chiles; chiles de arbol; whole chicken; garlic; white onions; eggs; cumin seeds; saffron; corn tortillas
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  • Black bean toast (Molletes)
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    • Ingredients: bolillos; queso Oaxaca; fried eggs; black beans; garlic; white onions; chiles de arbol; dried avocado leaves
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Notes about this book

  • mjes on October 23, 2019

    Guacamole pp 252 with lime-cilantro-oregano-serrano is a winner as is ensalada de Nopalitos con chile guajillo pp. 138 garlic-onion-guajillo-chile de arbol-oregano-cumin. Can't wait to try other recipes.

Notes about Recipes in this book

  • Pork rind paste (Aciento)

    • violi on November 06, 2021

      I used a full 16oz of rinds because the store sold me a full lb of rinds. This stuff is delicious. I ended up putting it in almost everything I was cooking for dinner.

  • Black bean paste (Pasta de frijol negro)

    • violi on November 06, 2021

      This was delicious. Can't wait to cook more from this book.

    • tekobo on May 30, 2021

      Lovely soothing paste to smear across your tortilla to start a great taco.

  • Crispy pork in a morita salsa (Salsa de carne frita)

    • jacqie on August 23, 2020

      Simpler than they seem.

  • Shredded chicken in a savory, sweet tomato sauce (Picadillo de pollo)

    • janeh9 on January 07, 2024

      Made this using shredded cooked turkey, and it was delicious! The recipe calls for 3 tbs sugar, but I found it well balanced and sweet enough with just one tablespoon…..and I don’t tend to reduce sugar in anything…

    • valbe on April 02, 2022

      This is a very good (sauce) recipe which is also suitable with ground beef. I will make it again to use in other recipes.

  • Chicken in creamy chipotle sauce (Pollo enchipotlado)

    • Kduncan on April 02, 2021

      This was really good, not too spicy hot, and the crema really balances out the spice that is there. Will make again.

    • tges on May 29, 2021

      Rather like a Mexican butter chicken. Resulting flavour rich and tasty. Delicious sauce.

  • Oaxacan chicken soup (Caldo de fandango del valle)

    • elana.lepkowski on October 24, 2023

      I cooked a whole chicken unbroken for the first part and then shredded it while the tomatoes were cooking and added that back in to the soup for the simmering at the end.

  • Black mole (Mole negro)

    • tges on April 08, 2021

      Sensational. Fun to make also. Really results in a silky, complex and gorgeous looking mole. I ended up getting cravings for it many times a day - over the next few days. A flavour which will just bewitch you. Beautiful had with just a tortilla but I do think I like it with pulled chicken in enmoladas. I am happy to keep this as my go-to mole negro recipe but I do plan on cooking Enrique Olvera's mole madre too so we'll see which one is the keeper.

    • jenburkholder on January 04, 2022

      Really good. We used a corn tortilla instead of cookies to keep it gluten-free, subbed cascabels for chilhuacle negros, and used veggie stock. Such a fascinating flavor, and the process, while labor-intensive, wasn’t hard. Ate it with soy curls / chicken (depending on family member) and warm tortillas, froze the rest for future deliciousness. Will be trying more moles from this book.

  • Baked, Isthmus-style mashed potatoes (Papa Istmeña)

    • tges on May 29, 2021

      To die for.

  • Pan-fried tortillas in a spicy black bean sauce (Enfrijoladas)

    • jenburkholder on July 20, 2021

      So good. Heavy, but utterly delicious IMO (I ate five). Serve with something sharp. Comes together quickly if you’ve made the beans in advance. Also, how did I never know how good avocado leaves are with black beans?

  • White beans, nopales, and dried shrimp in yellow mole (Mole amarillo de frijol blanco con nopal y camarones secos)

    • Acarroll on June 25, 2023

      This had a ton of different steps, but by the time the soup was (finally) done, I kept stealing spoonfuls out of the pot because it was so good. But something happened to the leftovers! I'm not sure what, but I couldn't bring myself to eat them. Also note that the ingredient list has roma tomatoes which are never mentioned in the instructions.

  • Oregano fried chicken (Pollo al oregano)

    • jaxcap on September 09, 2023

      The chicken had amazing flavor, the potatoes not so much. It was probably my fault for steaming the potatoes in a pressure cooker to cook them though, next time I'd boil them with salt or something.

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Reviews about this book

  • Food52

    ...tells the story of the beloved Los Angeles restaurant, Guelaguetza, of the family who's been running it since 1994, and of an entire region—indeed, one of Mexico's major culinary hubs.

    Full review
  • ISBN 10 141973542X
  • ISBN 13 9781419735424
  • Linked ISBNs
  • Published Oct 22 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles 

Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine. 


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