Rosa's New Mexican Table by Roberto Santibañez

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Notes about this book

  • Breadcrumbs on April 28, 2012

    Errata: The Rosa Mexicano website notes the following errors in the book: Book Corrections Page 30, Ceviche Verde In the ingredients for the sauce, it should be 1/2 cup (not 1 cup) water. Page 96, Grilled Adobo-Marinated Chicken Tacos At the beginning of the instructions, pound the chicken to an even 1/4 - inch (not 3/4 - inch) thickness. Page 102, Slow-Cooked Achiote Marinated Pork The opening sentence should read: The translation of the Maya word pib is pit, as in a large pit dug in the ground in which a whole pig, rubbed with achiote paste and wrapped tightly in banana leaves, is cooked. (The pig is not rubbed with adobo.) Page 133, Adobo-Marinated Chicken In the ingredients for the adobo, the missing cross-reference for chiles de arbol should be p. 6. Page 250, Chile-Spiked Chocolate Cakes The very first ingredient should be 1/4 pound plus 4 tablespoons (1 1/2 sticks) unsalted butter – not 3/4 pound (3 sticks).

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  • ISBN 10 1579653243
  • ISBN 13 9781579653248
  • Published May 02 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Imprint Artisan

Publishers Text

A fresh, exciting, accessible approach to Mexican cooking, in glorious full-color, by the highly respected chef of the wildly popular Rosa Mexicano restaurants.

Rosa Mexicano has been named Best New York City Mexican Restaurant by New York Magazine, The Village Voice, CitySearch, and Zagat. Rosa's chef, Roberto Santibañez, has been featured everywhere from Martha Stewart Living, Gourmet, and Bon Appétit to Us and Life. Together, this chef and these restaurants are at the very pinnacle of Mexican food - a mediagenic star and his extraordinarily popular restaurants that serve more than 1 million (!) customers a year. Rosa's contemporary approach - lighter, easier, more accessible - is a much needed breath of fresh air for Mexican cooking, including:

  • Starters such as Rosa's world-famous Guacamole and incredibly easy ceviches like Red Snapper with Mango
  • Triumphant tortilla creations like Tacos with Grilled Adobo-Marinated Chicken, and Octopus Enchiladas with Yellow Tomato Sauce
  • Entrées such as Salmon in a Fruity Mole, Boneless Slow-Braised Short Ribs, Shrimp and Vegetable Skewers, and Rack of Lamb with Pistachio Pipian
  • Simple, delicious sides like Grilled Corn Street Vendor Style and Traditional Refried Black Beans, and irresistible desserts such as Chili-Spiked Chocolate Cake, Cajeta and Cream Cheese Flan, and Almond Cinnamon Cookies.

An exhaustive, authoritative section on essential ingredients, equipment, and techniques rounds out this eminently useful, home-cook-friendly - and beautifully photographed - book, which is destined to set a new standard in the category.

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