Sabor Judío: The Jewish Mexican Cookbook by Ilan Stavans and Margaret E. Boyle

  • Challah French toast con cajeta (page 16)

    from Sabor Judío: The Jewish Mexican Cookbook Sabor Judío by Ilan Stavans and Margaret E. Boyle

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Jewish; Mexican
    • Ingredients: whole milk; heavy cream; eggs; granulated sugar; vanilla extract; ground cinnamon; kosher salt; unsalted butter; cajeta; berries; day-old challah bread
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Notes about this book

  • robm on September 30, 2024

    A wonderful book detailing the results of the encounter between millennial cooking traditions! Sabor Judío focuses on dishes combining elements of both cuisines, but a reminder that hundreds of perfectly “authentic” Mexican dishes are inherently kosher or can become kosher with extremely simple substitutions. Ditto for many potential vegetarian/vegan variations. This is true for many other Latin American cuisines, as well. Happy exploring and ¡buen provecho!

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  • ISBN 10 1469682923
  • ISBN 13 9781469682921
  • Published Oct 08 2024
  • Format Hardcover
  • Page Count 280
  • Language English
  • Countries United States
  • Publisher University of North Carolina Press

Publishers Text

Sabor Judio celebrates the delicious fusion of two culinary traditions: Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect the Jewish-Mexicans across places and generations. Featuring one hundred deeply personal recipes enjoyed by Mexican Jews around the world, the book is organized by meal—desayuno(breakfast), almuerzo (lunch), and cena (dinner)—and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays.

Sabor Judio isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.

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