Provecho: Real Mexican Food at Home

(Hardback)

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'Prepare to be blown away: Daniella's food is a complete embrace of the senses. Mexico on a plate.' - Costa Georgiadis

Provecho is the book for anyone who wants to understand, cook and eat what is so elusive outside of Mexico: authentic Mexican food.

It's a fun and accessible hardback guide by Daniella Guevara Muoz, who grew up in Mexico City and now runs Port Adelaide's La Popular Taqueria - and who has the authority and insight to tell the story of this rich and ancient food culture just right. Daniella delivers 120 recipes you'll find in Mexico's taqueras, street carts and homes, along with cookware insights, an essential pantry list and substitutions for hard-to-find ingredients, making it easy for any home cook to connect with real Mexican food with confidence.

Chapters include:
Desayunos: Breakfast, including chilaquiles, huevos rancheros, mole eggs
Sopas y caldos: Soups, including bread soup, tortilla soup, poblano chilli soup, Yucatan-style chicken soup
Antojitos, garnachas y entradas: Snacks and starters, including guacamoles, chipotle dry pasta, mushroom chorizo gordita, quesadillas fritas, fish ceviche with mango and avocado
Tacos, tostadas y tortas: Tacos, tortillas and loaded rolls, including stuffed jalapeo chillies taco, pickled pork skin tostadas, steak and cheese torta
Platos fuertes y guisados: Mains, including enchiladas, slow-cooked short rib in tomatillo, chicken mole, traditional meatballs, pork loin in adobo
Dulce: Desserts, including cheese flan, tres leches cake, chocolate ice cream, sugar skulls, churros
Bebidas: Drinks, including hibiscus water, rice milk, hot chocolate, margarita, paloma
Lo basico: Essentials, including salsas, corn chips, tortillas, blistered chillies, refried beans

This glorious food, shot by internationally acclaimed photographer Simon Bajada along with beautiful location photos, is for anyone who craves authentic Mexican flavours.

With stories, history, and Mexican cuisine myth-busting, as well as classic menus for any occasion, Provecho is your passport to mastering this but utterly delicious and diverse cuisine.

Author Bio

Daniella is a Mexican cook who grew up in the Iztapalapa borough of Mexico City. A marine biologist, she worked as the director of Puerto Morelos Marine Park on the Yucatan Peninsula before her 2012 move to Adelaide (with her academic husband Kor-jent van Dijk) sparked a delicious career change. In Adelaide, Daniella's passions for community, food and Mexico could shine, and her and Kor's underground dinner series, Mi Mero Mole, enjoyed a cult following before their traditional taqueria, Port Adelaide's La Popular Taqueria, opened in 2017. La Popular Taqueria is now one of Australia's most acclaimed Mexican restaurants, while Daniella is increasingly sought after at festivals and in the media (SBS, The Guardian and Broadsheet) for her expertise and knowledge.