Truly Mexican - by Roberto Santibanez & Jj Goode & Romulo Yanes (Hardcover)

About the Book

With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious. Featuring 128 recipes for authentic Mexican favorites, this edition provides straightforward instructions on essential techniques and puts the real tastes of Mexico within easy reach.

Book Synopsis

Amazing, authentic Mexican cooking for the home kitchen

Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.

An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared--from toasting tortillas to roasting tomatoes--and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more.

• Features 128 recipes for authentic Mexican favorites--from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole
• Includes a useful Sources section to help readers track down authentic Mexican ingredients
• Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas

Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.

From the Back Cover

Praise for "Truly Mexican"

"Roberto Santibanez is that rare bird--a great chef and a great teacher--and it's the combination of these talents that makes this book so wonderful. It's an excellent tutorial on Mexican sauces: the ingredients, the techniques, the multiple dishes you can make from each of them, as well as the lip-smacking side dishes that go with them. If you want to cook Mexican food at home more often--and who doesn't?--this is the book for you."
--Sara Moulton, author of "Sara Moulton's Everyday Family Dinners"

""Truly Mexican" breathes the soul and spirit of Mexican cuisine. It is an exceptional book that discloses the essence of Mexican cuisine, from simple street foods like tacos to complex masterpieces like moles. An essential work for anyone who is passionate about this amazing cuisine."
--Mark Miller, author of "The Great Chile Book, Tamales, Tacos, and other books"

"With this text, Chef Santibanez has moved the understanding of Mexican cuisine forward in a significant way. Although the recipes in this book are, by themselves, a wonderful collection, Roberto delivers them in a format that leaves the reader with true knowledge of the Mexican kitchen."
--Mark Erickson, Certified Master Chef and Vice President-Dean of Culinary Education at The Culinary Institute of America

"Roberto Santibanez's excellent "Truly Mexican" is a book that should be on the shelves of home cooks who really want to know what Mexican food is all about."
--Zarela Martinez, www.zarela.com

Review Quotes

TRULY MEXICAN by Roberto Santibañez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibañez -- Rosa Mexicano's culinary director before he opened Fonda in Brooklyn -- and anchos, pasillas and guajillos could become regulars in your cupboard. (New York Times Dining Section, November 2011) Santibañez, a Le Cordon Bleu-trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces--from salsas to adobos to moles--emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) (Publishers Weekly, March 2011) --

About the Author

Roberto Santibanez is a graduate of Le Cordon Bleu in Paris, the chef/owner of Fonda in Brooklyn, New York, and the Culinary Partner of The Taco Truck in Hoboken, NJ. A native of Mexico City, he is the President of Truly Mexican Consulting in New York and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of "Rosa's New Mexican Table."

JJ Goode is a Brooklyn-based food writer who has written about food and travel for the "New York Times," "Gourmet," "Saveur," "Bon Appetit," "Food & Wine," and "Every Day with Rachael Ray." He is a contributing editor for "Details," and the coauthor of "Morimoto: The New Art of Japanese Cooking" by Masaharu Morimoto and "Serious Barbecue" by Adam Perry Lang.

Romulo Yanes is a New York-based photographer who specializes in editoril, food, and travel. He was the photographic eye for "Gourmet" for nearly 25 years, capturing memorable images for the magazine's covers and travel and food segments.