World Food: Mexico City: Heritage Recipes for Classic Cooking by James Oseland

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  • Spicy habanero guacamole (Guacamole con chile habanero) (page 32)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Small plates - tapas, meze; Mexican; Vegetarian; Vegan
    • Ingredients: avocados; habanero chiles; cilantro; limes; tortilla chips
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  • Spicy flank steak salad tostadas (Salpicón de res) (page 32)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Salads; Appetizers / starters; Small plates - tapas, meze; Mexican
    • Ingredients: beef flank steaks; white onions; tomatoes; avocados; romaine lettuce; cilantro; canned chipotle chiles in adobo sauce; limes; dried oregano; corn tostadas
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  • Pasta with shirimp and árbol chiles (Pasta con camarones) (page 34)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Small plates - tapas, meze; Mexican
    • Ingredients: long pasta of your choice; dried arbol chiles; tomatoes; shrimp; basil; cotija cheese
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  • Fava bean and nopales soup (Sopa de habas con nopales) (page 34)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Soups; Appetizers / starters; Small plates - tapas, meze; Mexican; Vegetarian; Vegan
    • Ingredients: dried fava beans; spearmint; nopales; tomatoes; cilantro; pasilla chiles
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  • Lentil soup with bacon and cilantro (Sopa de lentejas con tocino) (page 37)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Soups; Appetizers / starters; Small plates - tapas, meze; Mexican
    • Ingredients: tomatoes; bacon; brown lentils; cilantro
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  • Drunken rice (Arroz borracho) (page 37)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

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  • Pickled chiles and vegetables with thyme, oregano, and bay leaves (Chiles en vinagre) (page 38)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Small plates - tapas, meze; Mexican; Vegetarian; Vegan
    • Ingredients: jalapeño chiles; serrano chiles; white onions; carrots; cauliflower; baby potatoes; garlic; allspice berries; bay leaves; dried thyme; dried oregano; apple cider vinegar
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  • Cantina-style garlic soup (Sopa de ajo) (page 39)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Soups; Appetizers / starters; Small plates - tapas, meze; Mexican
    • Ingredients: garlic; tomatoes; cilantro; paprika; baguette bread; Manchego cheese; chicken pieces; white onions; bay leaves; allspice berries
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  • Traditional bean dip with fresh corn (Frijoles de la casa) (page 39)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Mexican
    • Ingredients: pork lard; white onions; corn on the cob; cooked beans; cotija cheese; tortilla chips
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  • Slow-cooked pork and hominy stew (Pozole rojo) (page 58)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: cooked hominy; baby back pork ribs; white onions; garlic; guajillo chiles; bay leaves; ground cumin; allspice berries; dried oregano; radishes; iceberg lettuce; limes; piquin chiles
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  • Cheese quesadillas (Quesadillas de queso) (page 61)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

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  • Crisp-fried taco flutes (Taquitos)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Fried doughs; Main course; Mexican
    • Ingredients: chicken breasts; garlic; allspice berries; bay leaves; corn tortillas; canola oil; crema; iceberg lettuce; tomatoes; serrano chiles; white onions; cilantro; cotija cheese
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  • Tortillas hechas al mano (page 62)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Bread & rolls, savory; How to...; Mexican; Vegan
    • Ingredients: dried whole maize; cal
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  • Tamales stuffed with refried beans (Tamales de frijol) (page 62)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Main course; Mexican
    • Ingredients: refried beans; dried corn husks; masa; pork lard
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  • Corn on the cob with cheese and chile (Elotes preparados) (page 65)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Snacks; Mexican; Vegetarian
    • Ingredients: corn on the cob; mayonnaise; cotija cheese; limes
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  • Tlayuda with chorizo and purslane (Tlayuda con chorizo y verdolagas) (page 66)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Pizza & calzones; Main course; Cooking for 1 or 2; Mexican
    • Ingredients: red onions; pickled guëro chiles; limes; Mexican chorizo sausages; quesillo Oaxaca; purslane; avocados; tlayudas
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  • Mexican-Lebanese marinated pork tacos (page 67)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Sandwiches & burgers; Main course; Lebanese; Mexican
    • Ingredients: garlic; white onions; bay leaves; guajillo chiles; apple cider vinegar; allspice berries; black peppercorns; whole cloves; dried oregano; cumin seeds; ground ginger; canned chipotle chiles; pork loin; cilantro; limes
    • Accompaniments: Grilled tomato and green chile salsa (Salsa roja)
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  • Ancho chiles stuffed with Manchego cheese (Chiles anchos rellenos) (page 89)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Sauces, general; Main course; Mexican; Vegetarian
    • Ingredients: ancho chiles; egg whites; eggs; Manchego cheese; canola oil; tomatoes; cilantro
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  • Mexican-style stewed zucchini and poblanos (Calabazas a la Mexicana) (page 90)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Quick / easy; Stews & one-pot meals; Main course; Side dish; Mexican; Vegetarian; Vegan
    • Ingredients: white onions; poblano chiles; tomatoes; zucchini; dried oregano
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  • Cactus and mint salad (Ensalada de nopales) (page 90)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Salads; Main course; Side dish; Mexican; Vegetarian; Vegan
    • Ingredients: nopales; tomatoes; spearmint; limes
    show

  • Chicken and purslane stew with tomatillo salsa (Pollo con verdolagas) (page 91)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Stews & one-pot meals; Main course; Side dish; Mexican
    • Ingredients: chicken drumsticks; chicken thighs; white onions; garlic; bay leaves; allspice berries; cilantro; tomatillos; serrano chiles; purslane
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  • Contramar-style tuna and avocado tostada (page 108)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Small plates - tapas, meze; Mexican
    • Ingredients: leeks; mayonnaise; canned chipotle chiles; oranges; soy sauce; limes; sushi grade tuna; corn tostadas; avocados
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  • Mexican paella with seafood, chicken, and pork ribs (Paella Mexicana) (page 108)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Rice dishes; Main course; Mexican
    • Ingredients: chicken pieces; white onions; garlic; bay leaves; allspice berries; cilantro; saffron; chicken thighs; chicken drumsticks; baby back pork ribs; green bell peppers; tomatoes; sweet paprika; parboiled rice; shrimp; cherrystone clams
    • Accompaniments: Grilled tomato and green chile salsa (Salsa roja)
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  • Braised octopus with garlic and guajillo chiles (Pulpo al guajillo) (page 110)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: octopus; garlic; guajillo chiles; limes
    show

  • Cantina-style shrimp with carrots, chiles, olives, and potatoes (Camarones a la Vizcaína) (page 112)

    from World Food: Mexico City: Heritage Recipes for Classic Cooking World Food by James Oseland

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: bay leaves; thyme; green olives; pickled guëro chiles; tomatoes; carrots; waxy potatoes; shrimp; crusty bread
    show

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  • ISBN 10 0399579850
  • ISBN 13 9780399579851
  • Linked ISBNs
  • Published Nov 24 2020
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

75 recipes, evocative storytelling, and beautiful photography provide a lens into one of the planet's most interesting culinary destinations: Mexico City.

Through lush photography and transcendent storytelling, award-winning food journalist and editor James Oseland takes readers on a journey through a day in the world's greatest street-food city as he explores Mexico's capital via home cooks, chefs, and bakers.

As grill smoke mixes with morning fog, we watch the megalopolis stir to life and become a massive kitchen: onions are sliced, ceramic pots sizzle, chiles grill on flat-tops. By seven, everyone is open for business, boiling café de ollo and cooking chilaquiles with freshly made salsa. By afternoon, we are served fried-on-the-spot barbacoa flautas in leafy La Condesa; by nighttime, we are devouring tacos al pastor along the avenues of the Centro Historico. World Food: Mexico City includes definitive guides to the world's largest city's best tortas, the mind-blowing mise en place of its pozole stands, the Technicolor creations of its fresh-juice hawkers, and so much more.

This is a must-have for food lovers who understand--and care about--the world they live in, by celebrating what its people eat.

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