Mexico: The Cookbook

Arronte, owner of Turtux restaurant in Mexico City, offers a glimpse into the geography, history, and agriculture of the country as well as an introduction to Mexican staples such as corn, chiles, and tortillas. She explores the country’s distinct regions, from Central Mexico’s pickled pigs’ trotters to Falta’s rice with coconut milk. In addition to standard cookbook chapters by course, Arronte also includes snacks and street food, eggs, rice and beans, and bread and pastries. Cactus paddles and banana leaves may not be easy for U.S. readers to find, but dishes such as drunken chicken, stuffed avocados, and wedding stew can easily be made from a well-stocked kitchen. Marinated lamb chops, cream of lentil soup, and pickled mushrooms are surprising but appetizing contributions that will dispel food stereotypes. And dishes such as Oaxaca-style fish or short ribs in chili and coffee sauce will broaden and educate American palates. Full-color photos of food, landscapes, and people round out this hefty and appealing collection. For those interested in learning how to make authentic Mexican cuisine, Arronte has provided the definitive guide. [em](Oct.) [/em]