Eat Mexico: Recipes from Mexico Citys Streets, Markets & Fondas by Lesley TéllezEat Mexico is a culinary love letter to one of the biggest cities in the world--a chaotic, vibrant place where residents eat from sidewalk grills and stands, and markets and casual restaurants serve up fresh, hot food daily. In this book, journalist Lesley Tellez--who also runs her own food tour company in Mexico City--takes you through the citys most classic dishes, offering recipes from her favorite haunts on the streets, in city markets, and in small, homestyle fondas. Many of these dishes are items Americans may not recognize: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, highlighting the creative, Mexican-inspired dishes--like roasted poblano oatmeal--that Lesley cooks at home in New York with ingredients she came to know in Mexico. With more than 100 recipes, on-location photography and text written in a friendly, personal tone, Eat Mexico is a must for anyone who loves Mexico, its food and unique urban culture.
Lesley Tellez grew up in a Mexican-American home in California but didn't t know al pastor chili-marinated pork from alambre chopped steak with bacon, peppers and onions when she first moved to Mexico City in Yet before long, she became a daily connoisseur of the city s massive network of street vendors, was trained at one of Mexico s premier heritage cooking schools, and started a blog, The Mija Chronicles, selected by Saveur magazine as among the top culinary travel blogs in the US. Lesley also established Mexico City s first culinary tourism business, to focus on street food, markets and fondas, called Eat Mexico. She is currently writing a series for Serious Eats about her cookbook writing experience. Visit her online at themijachronicles. This is a delicious work of tender, first-hand exploration Presilla Once, every few months, there appears an exceptional book.
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Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico. Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence. Simplissime: The Easiest French Cookbook in the world.