Tu Casa Mi Casa

by Enrique Olvera, Peter Meehan (Contributor), Daniela Soto-Innes (Contributor)

Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book

Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary, Cuisine

237 pages, Paperback

Published October 17, 2019

Reviews

[Mónica BQ · Rating 4 out of 5]

Mmmmm comida mexicana masooooo. MexGourmet. MexaMamón. MexiCool.

Pero tooooooodo se te antoja cañon.

He ido una sola vez a Pujol. Deli, la comida exquisita, el servicio impecable. No volvería a ir jajajajajajajajaja. Unas gorditas de asiento chicharrón son igual de divinas en Rinconada, Veracruz. Y siempre hay un je ne sais quoi que se añade con el aceite refrito de hace 3 días que da un toque extra a la comida (xD), que simplemente no se encuentra en un restaurante de chef con 3 estrellas Michelin.

También cualquiera que lea mis opiniones debe saber que apenas y enciendo la estufa. Mi idea de una comida elaborada es un huevito revuelto con salchicha y salsa macha. Ya si le agrego tomate o queso, no mames hice un pinche manjar de los dioses. Así que no me hagan caso. Enrique Olvera es una eminencia de la cocina mexicana.

[Marisa · Rating 5 out of 5]

I’m not drawn to cooking, but Olvera’s overview of the traditions and the cultural context behind each recipe makes me want to run out for the ingredients. Aside from the visual aesthetic the center stage is the authenticity of the food and drinks.

[Ana · Rating 3 out of 5]

A nice collection of Mexican-ish recipes. Pictures are great, and most of the recipes are easy to make. It might be a good introduction to cooking Mexican food.

[Beka · Rating 3 out of 5]

Too much work for me, but everything seems lovely and authentic.

[Janet · Rating 4 out of 5]

Gorgeous book. The photographs of the food are stunning & the recipes are fresh. Yum.

[Judy · Rating 4 out of 5]

Beautiful food (recipes a little complicated), interesting text.

[Kate]

Made the chicken tinga and the green pistachio mole. The mole is a pretty interesting recipe (plus it's vegetarian!).

[NativeDCer · Rating 5 out of 5]

Only made salsas, but it all looked delicious.

[Paul Robertson · Rating 5 out of 5]

Just pick one and you’ll never go back

[Paula · Rating 3 out of 5]

Recipes are delish but author's idea of "home cooking" wildly differs from actual Mexican home cooking

[Augusto Bernardi · Rating 5 out of 5]

This is a flawless cookbook. Literally flawless. It's beautiful, it's got authentic and traditional recipes, its got simple instructions and it also has images for EACH recipe. Simple requirement but they did it. If you like tex mex food, this is definitely not your book. So no nachos or sour cream or buritos/tacos. It's got several moles and several varieties of tortilla recipes. You'd think it couldn't possibly be more plain and boring with a tortilla but this book shoes the versatility of them in Mexican cuisine. One of the stand out lessons of this book is the importance of corn, salsa and beans. The book emphasized that there aren't strict rules of proportion and some ingredients can be added or are interchangeable.

[Melissa · Rating 5 out of 5]

I’ve made a few recipes, including the vegetable soup and salsa roja, and everything has been good. I love the simplicity of many of the dishes.