Mexican gastronomy books that every food lover should read
Mexican cuisine is considered one of the finest and most versatile in the world, reflecting a rich and diverse tradition that showcases the history and culture of this North American country. It is also recognized by UNESCO as an Intangible Cultural Heritage of Humanity. Its cuisine is characterized by the fusion of pre-Hispanic ingredients with European culinary techniques.
In Mexican gastronomy it is also common to find influences from other parts of the world., which creates a multitude of dishes with unique flavors. Mexico is such a benchmark in world gastronomy that renowned journalists, ghostwriters, authors, and chefs have written dozens of volumes on the subject. If you want to delve into this world, we recommend the best books on Mexican cuisine.
These are the best books on Mexican gastronomy
Mexico gastronomy (2019), by Margarita Carrillo Arronte
This book is a complete culinary guide. It contains more than 700 authentic Mexican recipes, delicious and easy to prepare at home. Sections include recipes for tasty Tabasco sauce, cheese enchiladas, and sweets. The volume is a lavish celebration of fresh ingredients from a country whose cuisine is revered across the globe., nothing more and nothing less.
The book is constructed and organized by food types and styles: Street food, appetizers and salads, soups, fish and seafood, meats, vegetables, rice and beans, side dishes, bread and pasta, desserts, drinks, and much more. The title also contains a great introduction to the culinary history of Mexico, its most fundamental ingredients and the techniques that have revolutionized its flavor.
The art of Mexican cooking — The art of Mexican cooking (2004), by Diana Kennedy
This is a fundamental work on Mexican gastronomy, written by renowned culinary researcher Diana Kennedy. Originally published in 1989 and reissued in 2004, This book is considered a culinary bible that documents with rigor and passion the most authentic recipes of Mexico. Deep. In its pages, Kennedy offers more than 200 traditional recipes compiled over decades of travel and research across the country.
From complex moles to regional salsas, tamales, appetizers, soups, and desserts, each recipe is accompanied by detailed instructions, cultural notes, and tips on ingredients, many of which are little known outside of Mexico. If you want to discover everything that the beautiful northern country has to offer in terms of food, don't miss this reading.
Mexico's Tacos — Welcome to flavor heaven (2008), by Martha Chapa
Author, artist, and gastronome Martha Chapa invites us on a delicious and colorful journey through one of the most iconic dishes of Mexican cuisine: the taco. Published in 2008, This bilingual book celebrates the diversity, creativity, and tradition that surrounds this dish that has conquered palates both within the country and abroad.
Through engaging text and vibrant illustrations, Chapa explores the history, regional variations, and cultural symbolism of the taco, from the classics of carne asada and carnitas to more contemporary or lesser-known options, such as those with insects or homemade stews. Each page reflects his passion for Mexican cuisine and his commitment to preserving his roots.
Larousse of Mexican cuisine (2021), by Alicia Gironella De'Angeli and Giorgio De'Angeli
The fifth edition of this book of traditional and contemporary Mexican recipes was published in 2021. This edition includes recipes and photographs. In addition, it is organized by serving time at the table, as well as by distinctive preparations of the country. Alicia Gironella De'Angeli and Giorgio De'Angeli, known as Mexico's culinary duo, promise a unique experience.
Larousse of Mexican cuisine It is a compendium of the essentials of the country's cuisine: techniques, certain utensils, procedures, seasonal products, research, selection, and acquisition of ingredients, among other aspects. Similarly, The book contains additional texts written by experts in the field, which offer the perfect complement to get started in Mexican cuisine.
Larousse Encyclopedic Dictionary of Mexican Gastronomy — Larousse: Encyclopedic Dictionary of Mexican Gastronomy (2013), by Ricardo Munoz Zurita
Here we present 648 pages of knowledge on the most essential things a lover of Mexican cuisine should know. The encyclopedia covers from A to Z, defining ingredients, methods and styles of cooking, cooking from various regions, utensils, festivals, intense colors, food customs and much more, becoming a true treasure.
The book also includes lists of appetizers, moles, mushrooms, and fresh and dried chilies in table form, making it easy to guess where the recipe comes from, what its ingredients are, and what the dish might be called in certain regions of Mexico. This new, updated version is beautiful, easy to use, and much better in terms of photography and color.
My Kitchen: Recipes and Wonders from My Mexican Kitchen (2024), by Rick MartÃnez
This is a journey that begins in Mexico City and extends across the country through its 32 states, 156 cities, and more than 32.000 kilometers filled with delicious flavors. In the work, The author shares his personal interpretation of traditional dishes and stews through his own recipes, inspired by their experiences and extraordinary meals that stayed in their palate.
With this recipe book, a true reflection of the author's personality, his experiences and his tastes, as well as the strong bond he shares with Mexico and its inhabitants, MartÃnez aims to revolutionize readers' pantry and transform their culinary repertoire. The volume is a showcase of the diversity, abundance, and complexity of Mexican cuisine, both in its culture and its flavor.
Other books on Mexican gastronomy
- Prehispanic Mexican Kitchen — Prehispanic Mexican Cuisine (1991), by Heriberto Garcia Rivas;
- The taste of Mexico (2002), by Patricia Quintana;
- The Mexican Home Kitchen — The Mexican Home Kitchen (2022), by Mely MartÃnez;
- Mexican Cooking Cookbook Volume I: Mexican Cooking Made Easy (2017), by Diana Baker;
- 500 Mexican dishes (2010), by Judith Ferting;
- New great Mexican cuisine (1709)