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Oaxaca: Home Cooking from the Heart of Mexico

Name: Oaxaca: Home Cooking from the Heart of Mexico
Brand: Abrams Books
SKU: 9781419735424
Price: 32.99 USD
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Contributors:

Bricia Lopez, Javier Cabral

Publisher:

Abrams Books

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Regional & Ethnic, Individual Chefs & Restaurants, Methods

Book Topic:

Mexican, Professional

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The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2019-10-22

ISBN 13:

9781419735424

Weight:

3.55 lbs

Size:

10.70 x 8.80 x 1.30 inches

Pages:

320

Mint Condition +

product description

Description

Bricia Lopez's Oaxaca is a colorful celebration of Oaxacan cuisine from her family's landmark Guelaguetza restaurant in Los Angeles, co-written with food writer Javier Cabral.

"Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. . . . Now we all get the chance to hear the stories and taste the food that makes Oaxaca one of the best places to eat on Earth." ―José Andrés, chef, entrepreneur, philanthropist

Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles.

The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the "soul food" of Mexico, Oaxaca offers 140 authentic-yet-accessible recipes using some of the purest pre-Hispanic and Indigenous ingredients available. Sections and recipes include:

The Staples of Oaxaca
- Masa
- Huevo en Frijol
Antojitos Oaxaquenos (Tamales and Finger Foods)
- Tamales de Mole Negro
- Tacos de Chapulin y Chicharrón
Sopas y Caldos (Soups)
- Pollo en Salsa Verde con Papas y Nopales
- Caldo de Pata
Our Moles
- Mole Negro
- Mole Verde con Puerco
Family Meals
- Chiles Rellenos de Picadillo
- Tacos de Barbacoa de Chivo
Breakfast
- Chilaquiles
- Huevos Rancheros
Salsas
- Salsa de Tomatillo
- Guacamole
Mezcal Cocktails, Aguas Frescas, and Our Michelada
- Pasión de Oaxaca
- Sparkling Limonada
And more!

Lopez writes in her introduction, "In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for aciento (pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children." When you try her recipes, you'll know why food and life are so connected, vibrant, and essential to the people of Oaxaca.

From their signature pink horchata to the formula for the Lopez's award-winning mole negro, Oaxaca demystifies this essential cuisine.

Includes Color Photographs

About the Author
Bricia Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother's kitchen. Lopez is the co-proprietor of Guelaguetza. Lopez lives in Los Angeles.

Javier Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. Cabral lives in Los Angeles.

Oaxaca: Home Cooking from the Heart of Mexico

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