Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico by Susana Trilling

  • Country-style tortilla soup (Sopa de tortilla) (page 13)

    from Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico Seasons of My Heart by Susana Trilling

    • Categories: Soups; Mexican
    • Ingredients: tomatoes; peanut oil; tortillas; white onions; garlic; chicken stock; canned chipotle chiles in adobo sauce; Hass avocados; queso fresco; cooked shredded chicken; cilantro
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Notes about this book

  • SULibraries on October 20, 2025

    641.5972 T829s (LOU) CJ 641.5972 T829s (LOU)

Notes about Recipes in this book

  • Three Kings ring (Rosca de Reyes)

    • Daou on January 07, 2026

      I don't know what happened, it never really rose. The dough was super gloppy even though I weighed the flour so I know it was accurate. I think the recipe should have said to keep adding flour until it holds its shape. I did end up adding a bit more flour, otherwise it would be soup. I used my kitchen aid mixer and added orange extract instead of the vanilla. Also used a different topping which i really liked. With that said, the taste is really good

  • Three-milk cake (Pastel de tres leches)

    • Daou on November 27, 2025

      My go to recipe for 3 leches

  • Bread pudding with pumpkin (Budín de tamala y pan)

    • michalow on May 05, 2024

      Made this at Susana Trilling's cooking school in Oaxaca and it was fantastic. We used mezcal instead of rum for the sauce.

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  • ISBN 10 0345425960
  • ISBN 13 9780345425966
  • Published Nov 01 1999
  • Format Hardcover
  • Page Count 369
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Ballantine Books Inc.

Publishers Text

Nestled in the heart of the Mexican state of Oaxaca is Rancho Aurora, home of the Seasons of My Heart cooking school and inn. Ten years ago, chef and owner Susana Trilling left New York City and a very successful catering business to follow what turned out to be her calling--to immerse herself in the foods, culture, and traditions of this remote and exotic region of Mexico and share her knowledge with the rest of the world.

In this book and its companion PBS series, Susana shares her deep passion and anthropologic knowledge of this fascinating region whose cuisine remains virtually untouched by influences from the outside world. The pre-Hispanic and Spanish-influenced dishes, such as empanadas, nopales, quelites, and moles, are much more complex and delicious than the usual rice and beans found north of the border.

Susana not only takes us on a fascinating journey through the city markets, mountain regions, coastal villages, and low-lying coffee and cacao plantations, she introduces us to the beautiful people who work and live there. Along the way, she shares traditional recipes from each region, with her own improvisations and improvements, showing us how to easily approach this rich and delicious food in a modern American kitchen.

From Dona Josefa Sanchez's empanadas de betabel (beet empanadas), served to hungry shoppers at the Etla market in the Central Valleys, to the darkly luscious and mysterious Mole Negro Oaxaqueno (Oaxacan black mole) from the bustling heart of Oaxaca City, cooked up in quantity for the Día de los Muertos (day of the dead), to a tamale-making session given by the locally infamous Candida Blas Aguilar in the sleepy Isthmus region--this is truly a culinary journey through the heart and soul of Oaxaca.

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