Mexican Cuisine and Cookbooks
Traditional ingredients in Mexican food include corn, chili peppers, beans, squash, chia, avocados, tomatoes, tomatillos, zucchini, cauliflower, guava, limes, mangoes, bananas, and pineapple to which European conquerors added pork, chicken, beef, cheese and herbs and spices. Mexican cuisine classics include:
Sides: choriqueso, chorizo, coctel de camaron, menudo, nachos, romeritos, salsa, huevos rancheros, guacamole, chipotle, caldo de pollo, frijoles.
Main Dishes: chalupa, aquachile, burrito, chicharron, fajita, fritada, panucho, quesadillas, tacos, tamale, torilla, albondigas, carne asada, enchiladas, carnitas.
Desserts: alfajor, cajeta, capirotada, churros, cocadas, coyotas, dulce de leche, empanadas, flan, mazapan, paletas, pan dulce.
Beverages: champurrado, chia fresca, chamoyada, horchata, licuado, pozol, tamarindo, tejate, mezcal, tepache, tequila.
Mexican Cuisine Cookbooks
Margarita Carillo Arronte. Mexico: The Cookbook.
Over 700 detailed recipes curated by former Mexican Ministry of Agriculture’s chef, Margarita Arronte are included in the definitive guide to Mexican cooking.
Gonzalo Guzman and Stacy Adimando. Nopalito: A Mexican Kitchen.
Winner of the 2018 James Beard Foundation Cookbook Award (International category), this collection of over 100 recipes from the head chef of Nopalito restaurant provides insights into the fundamental techniques of Mexican cuisine.
Enrique Olvera. Mexico From the Inside Out.
Authored by Mexico’s most celebrated chef whose restaurant Pujol is ranked number one in Mexico and number 20 worldwide by the World’s 50 Best Restaurant Award. Include are 65 recipes capturing Enriques contemporary Mexican style of food which is based in tradition with a modern approach.
Gabriela Camara and Malena Watrous. My Mexico City Kitchen: Recipes and Convictions.
150 recipes covering basics, breakfasts, starters, mains, and sweets that emphasize fresh-first, vegetable-forward, legume-loving, seafood-centric authentic Mexican cooking.