Made in Mexico: The Cookbook: Classic and Contemporary Recipes from Mexico City by Danny Mena and Nils Bernstein

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  • Pescado a la Veracruzana

    • lorloff on November 17, 2019

      Delicious version of Pescado a la Veracruzana. I used fillets and seared the skin in a pan before adding it to the sauce. It came together rather quickly so could do on a weeknight and is also so good that it is great for a dinner party.

  • Frijoles refritos

    • lorloff on November 17, 2019

      Wonderful quick and delicious recipe for retried beans. It worked beautifully, especially is you have a Mexican bean mashing tool. Will make again and again.

  • Frijoles charros

    • tges on April 08, 2021

      Fantastic with crushed chicharron as a garnish along with fresh coriander!

  • Tamales

    • tges on April 15, 2021

      Quite a different recipe to the other tamal dough recipes I have but I chose this one to try as it had the least amount of lard and called for chicken stock so thought it would result in a tastier (and healthier) tamal. With a stand mixer with whisk, the dough comes together nicely and quickly and I used mole negro (Oaxaca: Home Cooking From The Heart by Bricia Lopez) with two pulled poached chicken breasts which is basically, tamales de mole negro to build my tamales. Couldn't find corn husks so used banana leaves and was very, very happy with how easy this recipe was and how tasty it is. Would happily use this recipe as a base with whatever other Mexican dishes I have going on, like cochinita pipil to fill add to the masa dough. Goat cheese and salsa rojo sounds really good too!

  • Cochinita pibil

    • tges on April 19, 2021

      This recipe is outstanding; and like a lot of other Mexican recipes, it is a joy to put together. I brined my pork shoulder for a couple of nights and marinated for under twenty-four. Mena's recipe is the best I have ever thus far and it resulted in the juiciest, tastiest pulled pork that can be had in panuchos, tortas, tacos or on some garlic rice with frijoles refritos. The pickled onions are an absolute necessity; they just take this gorgeous pork to the next level.

  • Huevos Motuleños

    • tges on April 08, 2021

      I really enjoyed this! A pretty standard recipe from what I have seen (it's pretty simple; it's just assembling the ingredients) but I love that Mena included it in his book. Also, I like David Sterling's (RIP) suggestion of grating Edam cheese as it is historically significant and goes so well with the dish.

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  • ISBN 10 0847864693
  • ISBN 13 9780847864690
  • Published Sep 17 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

A delicious tour of Mexico City restaurants, uncovering the very best food spots in the colorful capital. Adapting recipes from his favorite haunts and new locales alike, including taco stands and fondas as well as temples of fine dining, chef Danny Mena picks the local gems and world-class restaurants that make Mexico City a truly exciting food destination and curates the best of contemporary Mexican cuisine.

Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena's hometown.

Made in Mexico mixes recipes inspired by Mexico City street food, local eateries, and multi-starred restaurants, combining regional traditions and global trends. In more than one hundred dishes for breakfast, antojitos or snacks, salads and ceviches, main dishes, and desserts, as well as staples such as salsa roja and tortillas, chef Danny Mena shows American home cooks the depth and diversity of true Mexican cooking in the capital city, with explanations for proper technique and suggestions for ingredient variations.

Transportive photography from the streets, squares, markets, fondas, and restaurants of Mexico City complements beautifully plated dishes and an alfresco backyard dinner. Each recipe is inspired by a different Mexico City restaurant, giving the book a second life as a delicious image-filled guide to one of the word's hottest culinary destinations. Fascinating sidebars illuminate aspects of Mexican food culture and feature notable locations.

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