My Mexico City Kitchen: Recipes and Convictions

(Hardback)

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Innovative chef and culinary trend-setter Gabriela Camara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. The innovative chef and culinary trend-setter named one ofTime's 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. IACP AWARD FINALIST . ART OF EATING PRIZE LONGLIST . NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BYThe New York Times.Bon Appetit.San Francisco Chronicle . Chicago Tribune Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Camara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook-from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta-and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Camara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Camara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.

Reviews

Cmaras simple yet thorough instructions make home cooks feel as though shes right next to them, talking over a cutting board about technique and the importance of sustainable, fresh ingredients. From tricks for maximizing flavors while saving money to instructions on navigating Mexican cuisines, Cmara makes this book feel like a mini-encyclopedia on Mexican food. And with personal stories woven throughout, readers will sense Cmaras love and passion for the food. With its comprehensive approach,My Mexico City Kitchenwill empower enthusiastic home cooks with the knowledge and skills to adapt Mexican cuisine on their own.Eater

Cmaras delightful cookbook offers a nuanced window into the evolving cuisine of Mexico City and beyond.Publishers Weekly

Im psyched about this book not just because Ill be able to impress friends and internet strangers with what I'm sure will be my extremely imposter version of Gabriela Camara's signaturered-and-green grilled snapper, but also because itll provide more insight into how she thinks as a cook (and a person!).Julia Kramer, Bon Apptit

Gabriela Cmaras sense of place infuses every aspect of her cooking.Her food is bold, beautiful, approachable, and, most of all, insanely craveable.And now withMy Mexico City Kitchenshe generously brings you into her kitchen.Nicole Krasinski, chef and co-owner of State Bird Provisions and The Progress

This super-personal book lets us in on the magical mind and mission that have given us two of my favorite restaurantsContramar and Cala. Gabriela Cmaras passion for the lush, fresh, and bold flavors of her home country of Mexico bursts from these pages and her detailed recipes give us all a chance to bring her delicious food into our own homes.Suzanne Goin, chef and co-owner of Lucques, a.o.c., and Tavern

As a fellow female chef and entrepreneur, Gabriela Cmaras culinary career stands out to me as one of great authenticity and passion. Her devotion to her food, staff, and community resonates throughout her restaurants, filling them with an ethos of family that is felt by each and every person who enters.Melissa Perello, chef-owner of Frances and Octavia

Gabriela Cmara brings tradition and innovation together in recipes that are familiar yet original, simple but sophisticated. I can hear her saying you must try this! as I read her recipes and I agree you must.Elisabeth Prueitt, co-founder of Tartine Manufactory and Tartine Bakery

This book brings me back to the first time I ate at Contramar, and the radical simplicity of Gabriela Cmaras grilled whole fish: superbly fresh, adorned with red and green salsas, and served family-style with a stack of freshly made tortillas. Cmara is a beautifully intuitive cook and keen observer of flavor, but her cooking is about so much more than just tasty and inspiring food. Cmaras restaurants are gathering places that celebrate the deep importance of sustainability as well as the culture, creativity, and diversity of Mexico City. These are the powerful and delicious messages delivered to you with every organic corn tortilla.Alice Waters, owner of Chez Panisse and founder of The Edible Schoolyard Project

Author Bio

Gabriela Camarais the chef-owner of Mexico City's most famous and trafficked restaurant, Contramar, and its sister restaurant, Cala, in San Francisco. Mentored by Diana Kennedy, Camara has become internationally recognized as the leader of accessible yet sophisticated Mexican cooking. She has appeared in every major American newspaper and food magazine. 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 Beard Foundation's award for Best New Restaurant.In 2020,Timemagazine named her one of the 100 most influential people in the world. Malena Watroushas worked as a recipe tester for Melissa Clark and written about food, books, and travel for the New York Times, Allure, Conde Nast Traveler and Salon. The author of the novelIf You Follow Me, she leads the Online Writer's Studio at Stanford University, where she teaches fiction and food writing.