Norteña: Authentic Family Recipes from Northern Mexico by Karla Zazueta

  • Flour tortillas (Tortillas de harina) (page 16)

    from Norteña: Authentic Family Recipes from Northern Mexico Norteña by Karla Zazueta

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Notes about Recipes in this book

  • Vegan chorizo with potatoes (Chorizo vegano con papas)

    • Apollonia on August 31, 2025

      I made the chorizo portion of this to use with another of the book's bean recipes, and it was fantastic. Really delicious and the texture of the TVP was great. Next time, I would wring the TVP out a little bit more before adding the sauce. Otherwise, perfect.

  • Crab tostaditas (Tostaditas de cangrejo)

    • gamulholland on March 12, 2025

      This was easy and very flavorful, loads of umami— I’d go a little lighter on the Maggi next time because it dominated a bit.

  • Charro beans (Frijoles charros)

    • Apollonia on August 31, 2025

      Made with the vegan chorizo from earlier in the book. I left out the bacon, but the beans didn't suffer, as the chorizo was enough to flavor the pot. Served with hot sauce and a little feta - delicious all around.

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  • ISBN 10 0008599483
  • ISBN 13 9780008599485
  • Linked ISBNs
  • Published Apr 25 2024
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

Delicious and authentic recipes from a Mexican home kitchen. Passed down through the generations of Karla Zazueta’s family, she explores cooking techniques and ingredients brought in from lesser explored regions. This is a true taste of Mexico using fresh produce, bursting with flavour, colour and – crucially – history.

The Mexican cuisine that most people are familiar with is from the centre or the south of the country, but in Norteña, Karla Zazueta shares the dishes and ways of cooking that she grew up with. Norteña – meaning ‘northerner’ – tells the tale of the northern states of Mexico – of the coastlines and fresh seafood, the cattle ranches, sun-ripened fruit and vegetables and the family gatherings around the table.

The recipes in the book include the world-famous Baja fish tacos, ‘piggy’ pinto beans, vegan chorizo, crab tostadas, sopes (corn patties) piled with fresh vegetables and served in a tomato broth and empanadas californianas (shredded beef empanadas), all accompanied by mouth-watering spicy salsas, fresh queso and zingy salads. There are recipes para la sed (for the thirst) including horchata, sangria and – of course – the best margaritas. The book ends on something sweet, with recipes such as Auntie’s flan and camotes (sweet potato poached until tender in a sweet, spiced syrup). The recipes are accompanied by longer texts that describe the different cultural events and influences that play such a huge part in the cuisine, such as the carne asada, which originated in the state of Sonora, or the tamales estilo Sinaloa, wrapped with special care at Christmas time.

Karla’s understanding of flavour shines through in her recipes and she suggests substitutes throughout so you can recreate the authentic taste using ingredients from the local market or supermarket. In addition, many of the meat and fish dishes are given a vegetarian alternative so that you can adapt the recipes for everyone to enjoy.

By sharing, Karla shares her family recipes, taking influence from her travels and tastes, Karla makes sure that each dish is packed with flavour but also cooked with love. Let yourself be transported to the Baja peninsula, rolling corn tortillas in the sun, sipping on a refreshing michelada and cooled by the breeze coming in from the sea.

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