Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America by Andrea Pons

  • Green salsa (Salsa verde)

    Green salsa (Salsa verde) (page 25)

    from Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America Mamacita by Andrea Pons

    • Categories: Dips, spreads & salsas; Sauces, general; Cooking ahead; Mexican; Vegetarian; Vegan
    • Ingredients: tomatillos; avocado oil; white onions; jalapeño peppers; canned jalapeños; limes; cilantro
    • Accompaniments: Tamales; Bean enchiladas (Enfrijoladas)
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Notes about Recipes in this book

  • Green chicken pozole (Pozole verde de pollo)

    • gamulholland on March 26, 2024

      Pozole verde— I cheated and used 12 oz fresh salsa verde from the farmers market instead of making the recipe from the book, but it was so good— fresh and bright and delicious, and weeknight-friendly. I used about 1/3 of a jalapeño instead of the Serrano because of the less spicy members of my family— I maybe could have even used a little more. No ribs or seeds, obviously. We used 2 breasts of chicken because they are massive these days, and that was plenty. Will definitely make again! There are already requests.

  • Breaded pork loin chops (Carne de puerco empanizada)

    • ChrysOrtega on May 24, 2026

      Basic, but good! I doubled the paprika it called for.

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  • ISBN 10 1648961711
  • ISBN 13 9781648961717
  • Linked ISBNs
  • Published Oct 18 2022
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Princeton Architectural Press

Publishers Text

A love letter to author Andrea Pons's native Mexico, this beautiful cookbook weaves stories of her family's immigration to the U.S. with 75 delicious recipes from three generations of women in her family. Author and food stylist Andrea Pons started this Mamacita project in 2018 to document the recipes she grew up eating in Mexico, and she found it quickly became a way to reconnect with her family and Mexican heritage.

During the COVID-19 pandemic, Andrea and her family found themselves navigating the U.S. immigration system in order to avoid deportation and to be able to stay in the country that had been their home for over twenty years, this book also became a rallying cry. Andrea sold self-published copies to fund her family's significant legal fees.

More than a beautiful cookbook, this book is a love letter to Andrea's home country of Mexico and an inspiring celebration of her adopted home in the U.S, highlighting three generations of women's cooking in her family. Recipes include Elote Mexicano (Mexican Street Corn), Sopa de Fideo (Mexican Noodle Soup), Albondigas en Chipotle (Meatballs in Chipotle Sauce), the famous Rosca de Naranja (Orange Bundt Cake) from Andrea's grandmother's bakery in Mexico, and many more.

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