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Sabor Judio: The Jewish Mexican Cookbook
Sabor Judio celebrates the delicious fusion of two culinary Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect the Jewish-Mexicans across places and generations. Featuring one hundred deeply personal recipes enjoyed by Mexican Jews around the world, the book is organized by meal—desayuno (breakfast), almuerzo (lunch), and cena (dinner)—and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays. Sabor Judio isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.
296 pages, Hardcover
First published September 26, 2024
2 people are currently reading
4503 people want to read
About the author
Ilan Stavans
240 books133 followersIlan Stavans is the Lewis-Sebring Professor in Latin American and Latino Culture at Amherst College. An award-winning writer and public television host, his books include Growing Up Latino and Spanglish. A native of Mexico City, he lives in Amherst, Massachusetts.
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Displaying 1 - 16 of 16 reviews
May 28, 2024
I received an ARC of “Sabor Judío: The Jewish Mexican Cookbook” from NetGalley and University of North Carolina Press in exchange for an honest review.
Written by Ilan Stavans and Margaret E. Boyle, this beautifully illustrated book is more than just a cookbook—it’s a history of the Jewish diaspora in Mexico and a history of a multitude of families living in, or emigrated from, Mexico.
This year, I’m growing tomatillos in my garden for the first time and, since I absolutely love Mexican food and all history in general, I specifically requested this book. I’m glad that I did. As the authors stated on page nine,
“…Jewish history isn’t only about survival; as these recipes make clear, it is about ingenuity, passion and tenacity, about family, innovation, and continuity…”
With recipes like Pierogi con Pico de Gallo, Caldo Verde with Corn and Matzah Balls, Falafel Taquitos—and my absolute favorites—Queso Yiddish, Chile Relleno Yiddish, and Cilantro Mousse—the Mexican Jewish community is, in my opinion, the pinnacle of innovation.
For every single recipe, Stavans and Boyle provide both individual and group stories, along with family stories. Unlike other cookbooks on the market, this book isn’t the “brainchild” of a single person, or even just two people. Instead, the authors collected recipes from Jewish Mexico and even Jewish Mexican American families. Not content to just focus on Jewish families that are still living, the authors also discuss the many conversos who immigrated to Mexico hundreds of years ago, revealing the deep roots that Jewish Mexicans have in the country.
The book is organized by meal (breakfast, lunch, dinner, desserts) and also by the Jewish Calendar. In this final section, the authors really strove to be inclusive. For each holiday (e.g., Passover, Hanukkah, and etc.), not only did they provide recipes and stories, but they explained each holiday in layman’s terms so that gentile readers could fully understand what each holiday is and why it’s celebrated.
There were **so many** recipes that inspired me that now it’s really impossible or me to not purchase this book. In fact, I already have everything in my garden to make the Cream of Zucchini with Cilantro Soup—now I’m just (un)patiently waiting to harvest my crops!
I absolutely recommend this book, especially to the many people who love Mexican food (like me!). The full color photographs are drool worthy, the stories are insightful and memorable, and the recipes (including the Horchata recipe) are ones that will absolutely find its way to your table.
Written by Ilan Stavans and Margaret E. Boyle, this beautifully illustrated book is more than just a cookbook—it’s a history of the Jewish diaspora in Mexico and a history of a multitude of families living in, or emigrated from, Mexico.
This year, I’m growing tomatillos in my garden for the first time and, since I absolutely love Mexican food and all history in general, I specifically requested this book. I’m glad that I did. As the authors stated on page nine,
“…Jewish history isn’t only about survival; as these recipes make clear, it is about ingenuity, passion and tenacity, about family, innovation, and continuity…”
With recipes like Pierogi con Pico de Gallo, Caldo Verde with Corn and Matzah Balls, Falafel Taquitos—and my absolute favorites—Queso Yiddish, Chile Relleno Yiddish, and Cilantro Mousse—the Mexican Jewish community is, in my opinion, the pinnacle of innovation.
For every single recipe, Stavans and Boyle provide both individual and group stories, along with family stories. Unlike other cookbooks on the market, this book isn’t the “brainchild” of a single person, or even just two people. Instead, the authors collected recipes from Jewish Mexico and even Jewish Mexican American families. Not content to just focus on Jewish families that are still living, the authors also discuss the many conversos who immigrated to Mexico hundreds of years ago, revealing the deep roots that Jewish Mexicans have in the country.
The book is organized by meal (breakfast, lunch, dinner, desserts) and also by the Jewish Calendar. In this final section, the authors really strove to be inclusive. For each holiday (e.g., Passover, Hanukkah, and etc.), not only did they provide recipes and stories, but they explained each holiday in layman’s terms so that gentile readers could fully understand what each holiday is and why it’s celebrated.
There were **so many** recipes that inspired me that now it’s really impossible or me to not purchase this book. In fact, I already have everything in my garden to make the Cream of Zucchini with Cilantro Soup—now I’m just (un)patiently waiting to harvest my crops!
I absolutely recommend this book, especially to the many people who love Mexican food (like me!). The full color photographs are drool worthy, the stories are insightful and memorable, and the recipes (including the Horchata recipe) are ones that will absolutely find its way to your table.
May 10, 2024
I cannot get enough of this cookbook. It is amazing. I LOVE food fusion—when I first saw the cover, all I had to read was Jewish Mexican, and I was immediately in.
I kept throwing up my hands in sheer delight while reading this, and my family can testify to the fact that I kept sharing little tidbits that I found absolutely fascinating. “Kosherísimo”, BORSCHT CON CREMA, Chipotle Chicken Noodle and Matzah Ball Soup??? Avocado Egg Salad and Cinnamon Churro Babka??! I’m salivating just writing this.
There’s a ton of cultural information dispensed in here, and you will be amazed at the amount of research that went into the background and origins of the selected recipes.
I’m just…utterly thrilled to have access to it. What a treasure. Highly, highly recommended. It is *chef’s kiss*.
Thank you to NetGalley, University of North Carolina Press and Ferris and Ferris Books for an advance copy in exchange for my honest feedback. I am leaving this review voluntarily.
I kept throwing up my hands in sheer delight while reading this, and my family can testify to the fact that I kept sharing little tidbits that I found absolutely fascinating. “Kosherísimo”, BORSCHT CON CREMA, Chipotle Chicken Noodle and Matzah Ball Soup??? Avocado Egg Salad and Cinnamon Churro Babka??! I’m salivating just writing this.
There’s a ton of cultural information dispensed in here, and you will be amazed at the amount of research that went into the background and origins of the selected recipes.
I’m just…utterly thrilled to have access to it. What a treasure. Highly, highly recommended. It is *chef’s kiss*.
Thank you to NetGalley, University of North Carolina Press and Ferris and Ferris Books for an advance copy in exchange for my honest feedback. I am leaving this review voluntarily.
July 31, 2024
Sabor Judio: The Jewish Mexican Cookbook (Sabor Judío means “Jewish Flavor”) is much, much more than a cookbook; it’s a chronicle of the Jewish diaspora, both Ashkenazi and Sephardic, yes, but it’s also the timeless story of immigrants of every kind adjusting to their new homeland and combining both the old and the new in their cooking.
Authors Ilan Stavans and Margaret E. Boyle both descend from Polish Jews who emigrated to Mexico City. (Mexico City-born professor Ilan Stavans’ father was a telenovela actor.) I frankly enjoyed hearing stories about their families and others: Ashkenazim, Sephardia, secret Jews, conversos (Jews who converted under the pressure of the Inquisition). I loved hearing the histories of each recipe, which were jotted down in Spanish, Ladino, Yiddish, Arabic, Polish, Russian or Hungarian — and sometimes a combination of more than one language — more than I loved the recipes.
That’s not to say that there aren’t dozens of interesting recipes here. I’m Cuban, and I’ve read my share of Mexican cookbooks, but you won’t find recipes like these in many other places. A very few are no different than you’d get at any Mexican home; some dishes have remained nearly unchanged from the Old Country: Huevos Haminados is a pretty straight Sephardic dish. However, most of them have a totally different take: chilaquiles made with matzoh instead of tortillas for Passover, tacos al pastor made kosher by swapping in chicken instead of pork, pickled beets with raisins and chile de árbol, Tomato Oregano Beef Kebabs, Bourekas con Queso Blanco, beef tzimmes with piloncillo and pumpkin, Israeli Salad with Queso Oaxaca, couscous with chipotle salsa, Caldo Verde with Corn and Matzah Balls, Falafel Taquitos, Pierogi with Pico de Gallo. You get the idea. I was surprised how many dishes were converted — forgive the choice of word — by adding a triumvirate of dried pasilla chiles, dried ancho chiles and dried guajillo chiles, including Brisket Tacos in Three-Chile Salsa! Fusion cooking at its finest and most interesting. Highly, highly recommended, even if you don’t use a single recipe — which, I promise, you will!
Worthless trivia: When I was growing up, my Cuban-born mother referred to all beans as frijoles — except for white beans; those were judías. I wish I had thought to ask her why before she died. Her father was from the Canary Islands, so maybe it came from Spain?
In the interest of full disclosure, I received this book from NetGalley, Skyhorse Publishing and Good Books in exchange for an honest review.
Authors Ilan Stavans and Margaret E. Boyle both descend from Polish Jews who emigrated to Mexico City. (Mexico City-born professor Ilan Stavans’ father was a telenovela actor.) I frankly enjoyed hearing stories about their families and others: Ashkenazim, Sephardia, secret Jews, conversos (Jews who converted under the pressure of the Inquisition). I loved hearing the histories of each recipe, which were jotted down in Spanish, Ladino, Yiddish, Arabic, Polish, Russian or Hungarian — and sometimes a combination of more than one language — more than I loved the recipes.
That’s not to say that there aren’t dozens of interesting recipes here. I’m Cuban, and I’ve read my share of Mexican cookbooks, but you won’t find recipes like these in many other places. A very few are no different than you’d get at any Mexican home; some dishes have remained nearly unchanged from the Old Country: Huevos Haminados is a pretty straight Sephardic dish. However, most of them have a totally different take: chilaquiles made with matzoh instead of tortillas for Passover, tacos al pastor made kosher by swapping in chicken instead of pork, pickled beets with raisins and chile de árbol, Tomato Oregano Beef Kebabs, Bourekas con Queso Blanco, beef tzimmes with piloncillo and pumpkin, Israeli Salad with Queso Oaxaca, couscous with chipotle salsa, Caldo Verde with Corn and Matzah Balls, Falafel Taquitos, Pierogi with Pico de Gallo. You get the idea. I was surprised how many dishes were converted — forgive the choice of word — by adding a triumvirate of dried pasilla chiles, dried ancho chiles and dried guajillo chiles, including Brisket Tacos in Three-Chile Salsa! Fusion cooking at its finest and most interesting. Highly, highly recommended, even if you don’t use a single recipe — which, I promise, you will!
Worthless trivia: When I was growing up, my Cuban-born mother referred to all beans as frijoles — except for white beans; those were judías. I wish I had thought to ask her why before she died. Her father was from the Canary Islands, so maybe it came from Spain?
In the interest of full disclosure, I received this book from NetGalley, Skyhorse Publishing and Good Books in exchange for an honest review.
September 26, 2024
Thank you to NetGalley and The University of North Carolina Press for providing me with an ARC of this book in exchange for an honest review.
As the High Holy Days approach, I’ve been thinking more about Jewish cooking, since I’m about to be doing a LOT of it. There are so many different Jewish culinary traditions, and in recent years, I’ve been slowly incorporating different spins on the traditional foods that I’m used to eating. This book seemed like the perfect one for me, and there are so many recipes that I’ve bookmarked in the story to back that up.
This isn’t simply a cookbook with recipes and photos, there are little sections where the authors provide information about Mexican Jews, and those were some of my favorite parts of the book. I learned about the diaspora community in Mexico City, the various ways in which the melting pot culture there influenced Mexican Jews and their cooking, and how certain traditions were maintained yet updated according to where they made their home and what was available to them. But the common theme in the story of nearly every single Jewish family is that persecution caused them to flee to new places.
Mexican Jews came from all over the world—and continue to do so, hailing from the Ottoman Empire, Spain and Portugal, the SWANA region, and from central and eastern Europe, all melding together to create one of the coolest fusion cuisines that I have seen. These authors have collected such a wide range of recipes, featuring local ingredients (which can be found easily outside of Mexico) and familiar favorites.
The recipes are relatively simple to follow. Most of them have shorter ingredient lists and aren’t overly complex, although there is a molé recipes, and I already expected that one to be more involved. Seeing staple holiday foods, such as gefilte fish, gribenes, and matzo ball soup paired with pico de Gallo, jalapeños, and tamarind had my mouth watering. The photos are stunning, and made me want to try things I don’t normally eat simply because they looked so pretty and tasty.
Another thing that I enjoyed about this book was how each recipe came with a little blurb about where it derived from and how it was meaningful to the authors. There are holiday menus, and an explanation of how each Jewish holiday is celebrated in Mexico. This is a wonderful cookbook, and I can’t wait to try out some of these desayunos, almuerzos, cenas, and sobremesas. I loved never having to flip past a recipe because it included ingredients that aren’t kosher or combines meat and dairy, which isn’t kosher either. Plus, the desserts and drinks sound pretty amazing as well. This is a book not to miss is you like Jewish cuisine, Mexican cuisine, fusion food, and cookbooks with simple recipes for home cooks.
As the High Holy Days approach, I’ve been thinking more about Jewish cooking, since I’m about to be doing a LOT of it. There are so many different Jewish culinary traditions, and in recent years, I’ve been slowly incorporating different spins on the traditional foods that I’m used to eating. This book seemed like the perfect one for me, and there are so many recipes that I’ve bookmarked in the story to back that up.
This isn’t simply a cookbook with recipes and photos, there are little sections where the authors provide information about Mexican Jews, and those were some of my favorite parts of the book. I learned about the diaspora community in Mexico City, the various ways in which the melting pot culture there influenced Mexican Jews and their cooking, and how certain traditions were maintained yet updated according to where they made their home and what was available to them. But the common theme in the story of nearly every single Jewish family is that persecution caused them to flee to new places.
Mexican Jews came from all over the world—and continue to do so, hailing from the Ottoman Empire, Spain and Portugal, the SWANA region, and from central and eastern Europe, all melding together to create one of the coolest fusion cuisines that I have seen. These authors have collected such a wide range of recipes, featuring local ingredients (which can be found easily outside of Mexico) and familiar favorites.
The recipes are relatively simple to follow. Most of them have shorter ingredient lists and aren’t overly complex, although there is a molé recipes, and I already expected that one to be more involved. Seeing staple holiday foods, such as gefilte fish, gribenes, and matzo ball soup paired with pico de Gallo, jalapeños, and tamarind had my mouth watering. The photos are stunning, and made me want to try things I don’t normally eat simply because they looked so pretty and tasty.
Another thing that I enjoyed about this book was how each recipe came with a little blurb about where it derived from and how it was meaningful to the authors. There are holiday menus, and an explanation of how each Jewish holiday is celebrated in Mexico. This is a wonderful cookbook, and I can’t wait to try out some of these desayunos, almuerzos, cenas, and sobremesas. I loved never having to flip past a recipe because it included ingredients that aren’t kosher or combines meat and dairy, which isn’t kosher either. Plus, the desserts and drinks sound pretty amazing as well. This is a book not to miss is you like Jewish cuisine, Mexican cuisine, fusion food, and cookbooks with simple recipes for home cooks.
May 15, 2024
Thank you to NetGalley, the publisher, and the authors for this ARC in exchange for an honest review.
A beautifully vibrant tableau of Jewish Mexican cooking, featuring hits like kibbe, matzo ball soup, challah, and latkes. The unique aspects of the fusion nature is so cool to me; kibbe served with guacamole and salsa instead of leban; matzo balls with jalapeños, and latkes served with mole sauce. I am Lebanese, so many of these dishes are familiar to me, but it was delightful to experience for myself how they're made in a culture outside of my own. This is a delightful book that I am ABSOLUTELY going to buy for myself and give as gifts to many of my friends.
A beautifully vibrant tableau of Jewish Mexican cooking, featuring hits like kibbe, matzo ball soup, challah, and latkes. The unique aspects of the fusion nature is so cool to me; kibbe served with guacamole and salsa instead of leban; matzo balls with jalapeños, and latkes served with mole sauce. I am Lebanese, so many of these dishes are familiar to me, but it was delightful to experience for myself how they're made in a culture outside of my own. This is a delightful book that I am ABSOLUTELY going to buy for myself and give as gifts to many of my friends.
June 29, 2024
These days, when you can find several recipes of virtually any dish you care to make with ratings and feedback in a matter minutes of searching online, a cookbook has to bring more than a collection of recipes. A cookbook needs to concentrate on deeper information, be it on a particular ingredient, a detailed showing of techniques, or a history of the foods of a particular culture and region as I found in this charming book. Sabor Judío legitimately blends history of a culture along with a presentation of a collection of dishes that are shaped by this culture and its history. The added delight of the recipes being collected from a variety of sources rather than just one person or family gives a better picture of the diversity within this diaspora. Recipes and stories are grouped into chapters on Desayuno (breakfast), Almuerzo (lunch), Cena (dinner), Sobremesa (dessert), and Fiestas Judias (holiday/celebrations). The book was an interesting read beyond exploring recipes and the care in organizing the book and collecting the recipes and their stories comes through the pages. Each recipe is precisely presented with a description, servings and estimated prep time, a clear list of ingredients and a listing of directions, and, in many cases, a photo of the completed dish. I am looking forward to trying several of the dishes that caught my eye in the future and even using the suggested menus from the fiestas section to guide my planning for a celebration. I recommend this book for anyone looking to enrich their knowledge of the Jewish diaspora through food as well as learn more about the fusion of Mexican and Jewish cooking.
I received advanced access to this book thru NetGalley (for which I want to thank NetGalley and the publisher, University of North Carolina Press) for an honest review. The opinion expressed here is my own.
I received advanced access to this book thru NetGalley (for which I want to thank NetGalley and the publisher, University of North Carolina Press) for an honest review. The opinion expressed here is my own.
October 2, 2024
Sabor Judío is more than just a beautiful cookbook of amazing recipes of Jewish Mexico. It shares with deep respect the history of La Comunidad, its present, and looks to its future. The research to ensure accurate portrayal of how the unique culinary culture of the Jewish Mexican community has evolved is evident and heartwarming. The recipes blending Mexican flavors with Ashkenazi, Sephardi, and Mizrahi traditions are mouthwatering and approachable for cooks outside of Mexico. This reader found the personal stories of critical importance and the most fascinating. This is a cookbook that has earned a place on their book shelf.
I received an eARC of this title from NetGalley in exchange for a review.
I received an eARC of this title from NetGalley in exchange for a review.
May 19, 2024
Sabor Judio focuses on the jewish and Mexican cuisine and the history of Jewish immigration to Mexico. There are Jewish and Mexican food fusions in the recipes. There are many delicious recipes including Queso Yiddish Blintzes.
The Sections are
Desayuno - breakfast
Almuerzo
Cena
Sobremesa
Fiestas Judías
Zaftig
Sidebars
Each recipe has a little blurb or history about the dish, servings, preparation time, cooking time, ingredients, and directions. Some recipes are accompanied by a beautiful photo of the dish. I do wish there were more photos of some of the dishes.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
The Sections are
Desayuno - breakfast
Almuerzo
Cena
Sobremesa
Fiestas Judías
Zaftig
Sidebars
Each recipe has a little blurb or history about the dish, servings, preparation time, cooking time, ingredients, and directions. Some recipes are accompanied by a beautiful photo of the dish. I do wish there were more photos of some of the dishes.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
October 3, 2024
I love a cookbook that is more than just recipes and pretty pictures. This is that book. Yes, of course there are recipes accompanied by some lovely photos, but also insight into the history of the Mexican Jewish community that I wasn’t terribly knowledgeable about. I enjoyed learning about the genesis of the diaspora and the blending of cultures. The recipes are familiar, but influenced by the local ingredients. Food is of course important to us, not just for nutrition, but for bringing us together. I very much enjoyed the experience of this book.
I received a copy of this book from Netgalley.com in exchange for a fair and honest review.
I received a copy of this book from Netgalley.com in exchange for a fair and honest review.
June 5, 2024
This is an excellent cookbook for those who want authentic Mexican Jewish recipes. Many recipes are handed down by elders, and there is a story and history to preface every recipe. They seem quite authentic although modernized with ingredients like sweetened condensed milk and matzoh ball mix. I would have preferred more photos and the inclusion of nutritional information. The recipes use a lot of wheat and meat, so they may not work as well for vegetarians or gluten free folks. This will be a treasure in many kitchens, I’m sure.
I read a temporary digital copy of this book for review.
I read a temporary digital copy of this book for review.
July 9, 2024
I thought this was an interesting mixture of cultural cuisines.
Jewish Mexican flavors were new to me, but I deeply enjoyed exploring these recipes and reading through this book. I would recommend this book to chefs who want to surprise their customers with interesting, different dishes.
***Thank you to NetGalley, Ferris and Ferris Books and to the University of North Carolina Press for providing this title in exchange for a review.
Jewish Mexican flavors were new to me, but I deeply enjoyed exploring these recipes and reading through this book. I would recommend this book to chefs who want to surprise their customers with interesting, different dishes.
***Thank you to NetGalley, Ferris and Ferris Books and to the University of North Carolina Press for providing this title in exchange for a review.
August 13, 2024
Thank you University of North Carolina Press, Ferris and Ferris Books, and NetGalley for the advanced electronic review copy of this book. This wonderful book provides a great description of Jewish history and culture in Mexico along with some delightful recipes very heavy on cheese. It was an interesting read where I enjoyed the historical and cultural aspect much more than the recipes. Nonetheless, I would recommend this book to any Mexican food lover.
August 16, 2024
This is such an incredible book full of culture and some of the most amazing fusions of cuisine.
So wonderfully executed!
Thank you to NetGalley, University of North Carolina Press, Ferris and Ferris Books, Ilan Stavans and Margaret E. Boyle for allowing me to have an ARC of this delightful book!
So wonderfully executed!
Thank you to NetGalley, University of North Carolina Press, Ferris and Ferris Books, Ilan Stavans and Margaret E. Boyle for allowing me to have an ARC of this delightful book!
June 12, 2024
This is an interesting combination of the history of Mexican Jewish culture and recipes. It details typical Jewish recipes with Mexican influences and the main traditions Mexican Jews have adapted and turned into traditions.
December 6, 2025
One of the coolest cookbooks I own. I’m in awe of the creativity and fusion of dishes and culture. I haven’t made anything from this yet, but I am incredibly excited to do some cooking and experimenting over winter break with my sister.
August 26, 2024
I received a copy of this eBook from netGalley for a honest review.
I loved seeing how the Mediterranean Jewish foods could so easily blend with Mexican flavors and vice versa. This cookbook made my mouth water and got my creative juices flowing.
I loved seeing how the Mediterranean Jewish foods could so easily blend with Mexican flavors and vice versa. This cookbook made my mouth water and got my creative juices flowing.
Displaying 1 - 16 of 16 reviews