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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 (Wiley Hardcover; $35.00; April 25, 2011), Roberto Santibañez shows that it’s the flavors that are complex – not the cooking. From bright and fiery Jalisco-Style Guajillo Salsa to deep, dark Mole Poblano, the authentic Mexican home-cooking Santibañez brings into your kitchen is fast, fresh, and delicious.
TRULY MEXICAN breaks down the intricacies of Mexican cuisine by using classic Mexican sauces as the building blocks for creating great meals. Santibañez teaches home cooks how to create unforgettable salsas, guacamoles, adobos, moles, and pipianes – as well as how to use them in enchiladas, tostadas, tacquitos, and much more.
An introduction to Mexican cooking covers the main ingredients as well as how they’re best prepared – from toasting tortillas to roasting tomatoes – and includes helpful lists for both fresh and dried chiles that help cooks decipher the many varieties available. Santibañez also offers a few simple kitchen commandments that make great results a given:
- Five Commandments of Great Mexican Cooking: Buy the best ingredients
- Toast chiles and roast tomatoes
- Look, touch, and smell
- Pay attention to the texture
- Season to Taste
Featuring full-color photography by Romulo Yanes and 140 recipes for authentic Mexican favorites, home cooks will learn how to create and combine crispy, juicy carnitas with rich and creamy black beans; whip up a quick Three Chile Adobo or wow guests with an unforgettable Oaxacan Red Mole; and dip, drizzle, and sauce with salsas from Roasted Tomato and Pineapple to Habanero-Orange.