The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital
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- Create Date：2021-03-23 09:27:15
- Update Date：2025-09-06
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- Author：Alejandro Ruiz
- ISBN：0525657304
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Summary
A groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca， from one of Mexico's most revered chefs。 With a foreword by Enrique Olvera。
In The Food of Oaxaca， acclaimed chef Alejandro Ruiz shares the cuisine of Mexico's culinary capital through fifty recipes both traditional and original。 Divided into three parts， the book covers the classic dishes of the region， the cuisine of the coast， and the food Ruiz serves today at his beloved restaurant， Casa Oaxaca。 Here are recipes for making your own tortillas， and for preparing tamales， salsas， and moles， as well as Ruiz's own creations， such as Duck Tacos with Coloradito; Shrimp， Nopal， Fava Bean， and Pea Soup; and Oaxacan Chocolate Mousse。 Also included are thoughtful essays on dishes， ingredients， kitchen tools， and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca， making this an indispensable volume for home cooks and travelers alike。
In The Food of Oaxaca， acclaimed chef Alejandro Ruiz shares the cuisine of Mexico's culinary capital through fifty recipes both traditional and original。 Divided into three parts， the book covers the classic dishes of the region， the cuisine of the coast， and the food Ruiz serves today at his beloved restaurant， Casa Oaxaca。 Here are recipes for making your own tortillas， and for preparing tamales， salsas， and moles， as well as Ruiz's own creations， such as Duck Tacos with Coloradito; Shrimp， Nopal， Fava Bean， and Pea Soup; and Oaxacan Chocolate Mousse。 Also included are thoughtful essays on dishes， ingredients， kitchen tools， and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca， making this an indispensable volume for home cooks and travelers alike。
Reviews
Nelda Brangwin
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While I will probably never make the recipes in this book， partly because ingredients like fried grasshoppers and the herb chepil， chef Ruiz has given me a wonderful reminder of why I love Oaxacan food so well。 He begins with the foods made by his family during childhood like tortillas tamales， then moves into the seafood dishes of the Oaxacan coast and finally on to recipes from his restaurant。 Accompanying the recipes are essays which bring a cultural context to the food， like cacao which is u While I will probably never make the recipes in this book， partly because ingredients like fried grasshoppers and the herb chepil， chef Ruiz has given me a wonderful reminder of why I love Oaxacan food so well。 He begins with the foods made by his family during childhood like tortillas tamales， then moves into the seafood dishes of the Oaxacan coast and finally on to recipes from his restaurant。 Accompanying the recipes are essays which bring a cultural context to the food， like cacao which is used in mole and chocolate。 。。。more
roxi Net
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Of course I had notes on this book for my review once upon a time， however ask me where they are now （ummm。。。。。。。） I loved this book， and had learned that Oaxaca was declaired an Intangible Cultural Heritage of Humanity by UNESCO。 It was the first sentence of the introduction that really caught my attention。 I really like when cookbooks have historical information， personal notes， What I truly enjoyed about The Food of Oaxaca was really the journey。 The recipes aren't in a specific order other t Of course I had notes on this book for my review once upon a time， however ask me where they are now （ummm。。。。。。。） I loved this book， and had learned that Oaxaca was declaired an Intangible Cultural Heritage of Humanity by UNESCO。 It was the first sentence of the introduction that really caught my attention。 I really like when cookbooks have historical information， personal notes， What I truly enjoyed about The Food of Oaxaca was really the journey。 The recipes aren't in a specific order other than containing recipes that ties the author to a specific 'time and place' in his life。 It made it that much more special。 I didn't even know that there is Oaxacan sea salt。 Being from a diverse city， I can find most of the ingredients easily， and the recipes are fairly simple （without numbered instructions）。 I really think this is a special， personal book to the author， and I'm incredibly grateful to have had a chance to read and review it， storing up recipes for my time in the kitchen。 #TheFoodofOaxaca #NetGalley 。。。more
Keith
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It is tempting to think of The Food of Oaxaca as just another cookbook， but that would be highly misleading。 Certainly， Chef Alejandro Ruiz has packed the volume with instructions for a multitude of the most familiar dishes from the region， as well as ones that undoubtedly will be new to many readers。 However， where the book really shines is in all of the thoughtful and informative material that accompanies the recipes， including the stunning photographs of the people， places， and food of Oaxaca It is tempting to think of The Food of Oaxaca as just another cookbook， but that would be highly misleading。 Certainly， Chef Alejandro Ruiz has packed the volume with instructions for a multitude of the most familiar dishes from the region， as well as ones that undoubtedly will be new to many readers。 However， where the book really shines is in all of the thoughtful and informative material that accompanies the recipes， including the stunning photographs of the people， places， and food of Oaxaca and the many personal essays that provide a context for the real purpose of the project。 The essays， in particular， are what elevate this entire book。 There are about a dozen and half short pieces in all， covering topics such as the millennia-long history of Oaxacan cuisine， the connection the people of the region have with the land and the food， the chef’s personal life journey， the tools necessary to prepare traditional meals， and profiles of some of Ruiz’ colleagues in the industry and places he loves to eat。 These are all tender and deeply felt portraits of the myriad aspects that make this part of Mexico such a renown gastronomic destination。 He is clearly inspired by his surroundings and it evident throughout the book how passionate and proud he is to bring a broader knowledge of his home and his craft to light。While the recipes cover a wide range of items—chiles and vegetables， beans and potatoes， seafood， meat and fowl—it is stressed repeatedly how instrumental corn is to everything。 The book is organized into three parts: dishes dating to the origin of the region， those specific to the coastal area， and those that Ruiz serves at his own restaurant in Oaxaca City。 All of the recipes look delicious—my wife and I are big fans of this cuisine—but it should be noted that quite a few of them may be difficult to execute properly due to the limited availability of some of the recommended ingredients。 For instance， when we made a few of the masa-based and mole dishes， we had to substitute some of the prescribed grains， chiles， and cooking implements， which undoubtedly altered the flavors in ways we might never know。 Still， The Food of Oaxaca is a wonderful book that we will read and use for years to come。 。。。more
Janet
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Date reviewed: September 6， 2020ttttttttttttttttttttttttttI requested a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review。 I was denied。 I am reviewing the book anyway on Goodreads and Facebook because I love to cook and bake at home。 ttttttttttttttttttttttttttttI BOUGHT it as my job revolves around healthy food， researching food/recipes， food deserts， community kitchens （so everything about food） AND literacy/getting people to read books instead of cereal Date reviewed: September 6， 2020ttttttttttttttttttttttttttI requested a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review。 I was denied。 I am reviewing the book anyway on Goodreads and Facebook because I love to cook and bake at home。 ttttttttttttttttttttttttttttI BOUGHT it as my job revolves around healthy food， researching food/recipes， food deserts， community kitchens （so everything about food） AND literacy/getting people to read books instead of cereal packages。ttttttttttttttttttttttttttttFrom the publisher， as I do not repeat the contents or story of books in reviews， I let them do it as they do it better than I do 😸。ttttttttttttttttttttttttttttA groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca， from one of Mexico's most revered chefs。 With a foreword by Enrique Olvera。In The Food of Oaxaca， chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state--"the culinary capital of Mexico" （CNN）--with fifty recipes both ancestral and original。 Divided into three parts， the book covers the traditional dishes of the region， the cuisine of the Oaxacan coast， and the food he serves today at his acclaimed restaurant， Casa Oaxaca。 Here are rustic recipes for making your own tortillas， and for preparing memelas， tamales， and moles， as well as Ruiz's own creations， such as Duck Tacos with Coloradito; Jicama Tacos; Shrimp， Nopal， Fava Bean， and Pea Soup; Catch of the Day with Tomato Marmalade; and Oaxacan Chocolate Mousse。 Interspersed are thoughtful essays on dishes， ingredients， kitchen tools， and local traditions that transport the reader to Oaxaca， along with an extensive glossary to help American readers understand the culinary culture of Mexico。 Also included are recommendations for the best places to eat in Oaxaca， making this an indispensable volume for home cooks and travellers alike。 Thank goodness for friends who DO GET APPROVED for this book - I freaking loved it！ I love the food of Oaxaca， and， frankly， any real Mexican food。 I luckily live in a very multinational city and there are some REAL Mexican food restaurants - one is even 100% organic and fair trade。 （There is even a Mexican Mennonite store/restaurant nearby that has "parking" for horses and buggies。 Now I can save some money and make these foods instead of eating out or ordering in。The librarian in me loved the stories and the glossary - yes， I am a nerd in the kitchen， too。 What I love about the book is that it uses whole ingredients instead of pre-prepared and packaged foods。 I do draw the line at making my own cheese， and canning tomatoes but the more "ingredients" you use the better。 My one nephew says that I never have any food in my house， only ingredients --- that is why I cook so much。 I also refuse to eat or cook with "chick'n" and its 88 ingredients vs。 🐔chicken🐔 having one！）As always， I try to find a reason to not rate with stars as I love emojis （outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/etc。 " on Instagram and Twitter。。。 Get a real job， people！） so let's give itt🥘🥘🥘🥘🥘tttttttttttttThis book is also cross reviewed at http://www。facebook。com/janetsbookcorner 。。。more
Tina Izguerra
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