The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital by Alejandro Ruiz

  • Masa from La Raya de Zimatlán (page 8)

    from The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital The Food of Oaxaca by Alejandro Ruiz

    • Categories: How to...; Mexican; Vegan; Vegetarian
    • Ingredients: slaked lime; dried corn
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Notes about Recipes in this book

  • Sopa de frijolón

    • meggan on April 20, 2021

      I used Rancho Gordo ayocote negro beans and cooked them in an instant pot for 1.5 hours. This recipe is very flavorful even though I did not have hierba de conejo and just used cilantro. It does not make that much though. I would double for a family of 4.

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  • ISBN 10 0525657304
  • ISBN 13 9780525657309
  • Linked ISBNs
  • Published Mar 16 2021
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

In The Food of Oaxaca, chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state--"the culinary capital of Mexico" (CNN)--with more than 50 recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region; the cuisine of the Oaxacan coast; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz's own creations, like Duck Tacos with Coloradito; Jicama Tacos; Shrimp, Nopal, Fava Bean, and Pea Soup; Catch of the Day with Tomato Marmalade; and Oaxacan Chocolate Mousse. Interspersed are thoughtful essays on dishes, ingredients, kitchen tools, and local traditions that transport the reader to Oaxaca, along with an extensive glossary to help American readers understand the culinary culture of Mexico. Also included are recommendations for the best places to eat in Oaxaca, making this an indispensable volume for home cooks and travelers alike.

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