Oaxaca: Home Cooking from the Heart of Mexico
$ 14.75
Description
Oaxaca: Home Cooking from the Heart of Mexico. In her introduction, Lopez emphasizes the deep cultural significance of food in Oaxaca. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children.”. Bricia Lopez’s *Oaxaca* is a vibrant celebration of Oaxacan cuisine, offering an authentic glimpse into the rich culinary traditions of this region. Co-written with renowned food writer Javier Cabral, this cookbook showcases the flavors, stories, and ingredients that make Oaxaca one of the most celebrated food destinations in the world. With its colorful presentation and heartfelt storytelling, *Oaxaca* invites readers to experience the soul of Oaxacan cooking from the comfort of their own kitchens. Oaxaca is widely regarded as the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been a cornerstone of the Oaxacan community in Los Angeles. Bricia Lopez’s family restaurant is the first true introduction to Oaxacan cuisine by a native family, with each dish telling a story—from Oaxaca to the streets of Los Angeles and beyond. The book features 140 authentic yet accessible recipes that highlight some of the purest pre-Hispanic and Indigenous ingredients available, celebrating the “soul food” of Mexico. The cookbook is organized into sections that cover a wide range of traditional dishes and beverages. These include staples like Masa, Huevo en Frijol, and Antojitos Oaxaquenos (Tamales and Finger Foods), as well as more elaborate recipes such as Tamales de Mole Negro, Tacos de Chapulin y Chicharrón, and Sopas y Caldos (Soups). It also features hearty family meals like Pollo en Salsa Verde con Papas y Nopales, Caldo de Pata, and various Moles, including the signature Mole Negro and Mole Verde con Puerco. For those interested in breakfast, the book offers Chilaquiles and Huevos Rancheros, along with a variety of salsas, including Salsa de Tomatillo and Guacamole. Beverages such as Mezcal Cocktails, Aguas Frescas, Michelada, and the popular Pasión de Oaxaca Sparkling Limonada are also included, along with more recipes to explore. In her introduction, Lopez emphasizes the deep cultural significance of food in Oaxaca. She writes, “In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for aciento (pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children.” This connection between food and life underscores the vibrant, essential role that cuisine plays in Oaxacan culture. *Oaxaca* also demystifies this essential cuisine with mouth-watering color photographs that bring each dish to life. From their signature pink horchata to the award-winning formula for Lopez’s mole negro, this cookbook offers an immersive experience into the flavors and traditions of Oaxaca. Whether you are a seasoned cook or a curious beginner, this book provides a beautiful and comprehensive guide to one of Mexico’s most treasured culinary regions. Brand : Abrams Books Product Type : ABISBOOK Genre : Cooking Author : Lopez, Bricia Format : Illustrated, Hardcover Language : English Publication Date : 2019 Pages : 320
