My Mexico City Kitchen: Recipes and Convictions
By Gabriela Camara and Malena Watrous
Ten Speed Press; hardcover, 368 pages; $35.00
Gabriela Camara is the chef-owner of the acclaimed Mexico City restaurant Contramar and its sister restaurant in San Francisco, Cala. Mentored by Diana Kennedy, Camara is internationally recognized as the leader of accessible, yet sophisticated, Mexican cooking. In 2016, Cala was named one of Bon Appetit's 50 Best New Restaurants, Food & Wine's Restaurant of the Year, and a semifinalist for the James Bears Foundation's award for Best New Restaurant.
In the beautiful new book, My Mexico City Kitchen, Camara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, these fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican dishes are a siren call to home chefs seeking authentic, on-trend recipes they can make regularly and with confidence.
From Basicos (basics), Desayunos (breakfast), and Primeros (starters) to Platos Fuertos (mains) and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook. This includes favorites like Chilaquiles Verdes, Chiles Rellenos, and Flan de Cajeta, and there are others that will be discovered like Camara's signature tuna tostadas.
The vibrant images throughout capture the rich culture that infuses Camara's food, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Camara is one of then most internationally recognized figures in Mexican cuisine today.
My Mexico City Kitchen is a perfect Christmas gift because it delivers the innovative, simple Mexican food that home cooks crave.
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