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

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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

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

    • jacqie on August 23, 2020

      Simpler than they seem.

  • 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.

  • 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.

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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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