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Phaidon Global Cookbooks
Mexico, The Cookbook
Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.
The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.
Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.
Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
704 pages, Hardcover
First published October 27, 2014
25 people are currently reading
1374 people want to read
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Displaying 1 - 24 of 24 reviews
January 2, 2015
I really wanted to love this book. It's beautiful, it's thorough (huitlacoche, ant eggs and maguey worms, anyone?), and it's on one of my favorite cuisines. However, the book did not allow me to love it. I found numerous errors throughout (ingredients listed in instructions that were missing from the ingredient list, ingredients listed that are not referenced in the instructions, confusing directions, etc.) On at least one recipe, the region was listed as "falta" which could lead non-Spanish-speakers to believe there is an area by this name, rather than translating it to "unknown" or "missing". I also found the placement of many recipes in the book to be unintuitive, especially the section by guest authors at the back whose recipes span all the major categories, yet are thrown together in a clump. And while I understand it is a stylistic and space-saving choice, the lack of explanations or cultural/historical notes at the beginning of recipes makes the book feel thrown together and impersonal.
Unfortunately, I expect I will most likely use this book by looking through it for inspiration, then googling the recipes to confirm ingredients and instructions.
Unfortunately, I expect I will most likely use this book by looking through it for inspiration, then googling the recipes to confirm ingredients and instructions.
November 3, 2017
I made the slow cooked pork on page 403 and it tasted incredible! My issue with the book though, is that it's not very specific. For example here are some of the ingredients listed: 4 Tbs oregano, dry roasted: Is this 4tbs of dry oregano that you then roast or freshly picked oregano that you dry roast.? Depending on which one you use, you are going to have a lot more or less oregano in the recipe. Another ingredient listed was 4tbs of ground dried chilies: What type of chili should I use? I know people who are from Mexico are pretty picky about its chilies. The recipe also requires a person to add 5tbs of achiote paste but nowhere in the book does it tell you how to make this paste. I had to look on the internet to learn how to make it. This recipe book does contain some pretty beautiful ideas but I am a bit nervous that some recipes were not tried and tested by the author. The recipe also asked for 3 heads of garlic. Has the author ever tried the slow cooked pork with 3 heads of garlic???? The flavor of everything else would have been lost if I put in anymore. Anyways, I will use this book as a reference and I will use discretion when making most of the recipes.
January 2, 2016
This is an encyclopedia of Mexican recipes organized by broad type and the region of origin is listed. If you ate something in Mexico City or other province and were looking for a basic recipe, I suspect you have a good chance finding it here. This book assumes that you are already an accomplished Mexican chef, ingredients are not covered that well, no recommended pantry or cooking tools are listed. Also missing is nutritional information, though I suspect in many cases you don't want to know. If I were to recommend a better book for beginners, I would recommend "Gran Cocina Latina: The Food of Latin America".
November 21, 2018
This book is an absolute disaster. Poorly edited (if edited at all), disorganized, and at times dangerous (adding cold milk to smoking hot oil? What?). I really wanted this book to live up to it's lofty goals, but sadly it fell dramatically short of that mark. Do not buy.
February 5, 2021
I don't think I'll ever be done with this book. It has something for everyone.
December 17, 2021
Visually appealing, and the recipes that are written well produce some great food. But there are SO MANY recipes that have blatant errors (ingredients listed aren't in the instructions and vice versa). I'm a reasonably good cook and can usually fill in the gaps but there are some here too big for me.
It's a shame - this book had a lot of potential but its editing - or lack thereof - leads to a very frustrating product.
It's a shame - this book had a lot of potential but its editing - or lack thereof - leads to a very frustrating product.
September 30, 2018
A marvelous tool I constantly use to research traditional recipes I might not have prepared before, but whose flavor is deep in my memories.
A book that can be found in Spanish, English, and, French and that I would recommend for those who like Mexican food like the one we eat locally in Mexico, but not necessarily while you're there.
A book that can be found in Spanish, English, and, French and that I would recommend for those who like Mexican food like the one we eat locally in Mexico, but not necessarily while you're there.
November 1, 2021
great resource on Mexican cooking, both regional breakdowns as well as by type of food. Well worth reading. I mean where else can you get several recipes that have grasshopper as a main ingredient. Wow.
June 2, 2020
a great starting resource for regional and gourmet Mexican dishes.
April 14, 2021
Big book of regional Mexican cooing. I wish we had more pictures.
June 3, 2021
Huge cookbook with more recipes than you could make in a lifetime. However, zero descriptions of the recipes and few photos. Not helpful to someone making something for the first time.
November 28, 2016
Lots of recipes and reference for all types of Mexican cuisine.
December 11, 2024
This cookbook is a masterpiece! Margarita Carrillo Arronte delivers an incredible collection of authentic Mexican recipes that are both approachable and packed with flavor. The vibrant photography brings the dishes to life, making it as much a visual delight as a culinary guide. Whether you're a seasoned cook or new to Mexican cuisine, this book is an absolute treasure.
January 11, 2015
The recipes included some intriguing but difficult to come by ingredients such as worms and ant eggs! It was interesting reading and it provided a quite different glimpse into Mexican culture, but I probably won't be using it as my "go to" cookbook.
January 21, 2015
Lots and lots of recipes which branch from the usual and obvious to the very unusual and interesting. Most recipes have ingredients that are accessible in most larger towns/cities. I would have liked discussion around the recipes but these are just recipes.
May 18, 2015
I wanted to love this cookbook but I don't. It isn't easy to use and the recipes have had issues/problems. It's positive is the variety of recipes from across Mexico. It won't be a "go to" cookbook for me but I will probably keep it as a reference.
November 18, 2024
While there are a lot of recipes, there is something missing. I'm not sure exactly what, but I get more from smaller books than this one. I think they should have reduced the number of recipes and focused on making sure the ones provided were accurate.
December 27, 2014
Read the Intro..... perused the recipes. I will buy a copy because the book is beautiful and the recipes are amazing.
December 26, 2014
I am marking this as 'read' now because I will never be completely finished with this book. First recipes tried were easy to made and delicious.
January 17, 2015
One of the most beautiful cookbooks I've ever seen
February 3, 2016
could have more pictures
January 9, 2016
Really awesome. Gorgeous, clear, easy to use, lots of unique and delicious-sounding food. Will be keeping an eye out for a used copy of this.
August 9, 2015
Gorgeous book, gorgeous recipes. I'm in love.
October 26, 2018
my absolute favorite mexican food cook book. Its thick with recipes and amazing photos, the cover is very creative and it felt like cooking with my abuela and Tias all over again.
Displaying 1 - 24 of 24 reviews