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After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines.



Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca's coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.

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Booklist Review

People north of the Rio Grande so often think of their southern neighbor as wholly homogeneous, a single people of uniform culture and ethnicity. But as Tausend documents, there are many distinctive differences from place to place in Mexico, and these diversities reveal themselves throughout Mexican cuisine. Her opening essay on the history of Mexican cooking takes particular pains to outline just how much the isolated communities of Africans have added to the nation's tables. Each recipe has an introduction offering more history or cultural interest or connecting the recipe to Tausend's personal experiences. Tausend doesn't simplify dishes just to make them accessible to U.S. audiences. Some recipes, such as her magnificently wrought chiles en nogada, are complex, listing dozens of ingredients and calling into play seemingly every piece of kitchen equipment. Nevertheless, most recipes, such as Tausend's salsas, will please both experienced and novice chefs.--Knoblauch, Mark Copyright 2010 Booklist

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Contributor: Marilyn Tausend Marilyn Tausend is the author of Cocina de la Familia: More than 200 Authentic Recipes from Mexican-American Home Kitchens (winner of the IACP Julia Child Award for the Best American Cookbook of 1998), Mexico the Beautiful, Savoring Mexico , and Mexican . Ricardo Muñoz Zurita is the author of the acclaimed Diccionario Enciclopédico de Gastronomía Mexican a, soon to be published in English, in addition to numerous Mexican cookbooks.