![My Mexico City Kitchen: Recipes and Convictions [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/81XWfDX69JL._AC_UL160_SR160,160_.jpg)
It is tempting to think of The Food of Oaxaca as just another cookbook, but that would be highly misleading. Certainly, Chef Alejandro Ruiz has packed the volume with instructions for a multitude of the most familiar dishes from the region, as well as ones that undoubtedly will be new to many readers. However, where the book really shines is in all of the thoughtful and informative material that accompanies the recipes, including the stunning photographs of the people, places, and food of Oaxaca and the many personal essays that provide a context for the real purpose of the project.
The essays, in particular, are what elevate this entire book. There are about a dozen and half short pieces in all, covering topics such as the millennia-long history of Oaxacan cuisine, the connection the people of the region have with the land and the food, the chef’s personal life journey, the tools necessary to prepare traditional meals, and profiles of some of Ruiz’ colleagues in the industry and places he loves to eat. These are all tender and deeply felt portraits of the myriad aspects that make this part of Mexico such a renown gastronomic destination. He is clearly inspired by his surroundings and it evident throughout the book how passionate and proud he is to bring a broader knowledge of his home and his craft to light.
While the recipes cover a wide range of items—chiles and vegetables, beans and potatoes, seafood, meat and fowl—it is stressed repeatedly how instrumental corn is to everything. The book is organized into three parts: dishes dating to the origin of the region, those specific to the coastal area, and those that Ruiz serves at his own restaurant in Oaxaca City. All of the recipes look delicious—my wife and I are big fans of this cuisine—but it should be noted that quite a few of them may be difficult to execute properly due to the limited availability of some of the recommended ingredients. For instance, when we made a few of the masa-based and mole dishes, we had to substitute some of the prescribed grains, chiles, and cooking implements, which undoubtedly altered the flavors in ways we might never know. Still, The Food of Oaxaca is a wonderful book that we will read and use for years to come.
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JR
Beautiful cookbook with very specialized recipes & ingredients
Reviewed in Canada on August 18, 2023