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“..The cookbook that's got all the genius of Olvera's signature cooking but [is] optimized for... the home cook."—Bon Appetit, The 16 Spring Cookbooks Our Team Loves

"Enrique Olvera's new cookbook is... An homage to good Mexican home cooking... If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you."—Eater, Best New Cookbooks for Spring

"...An ode to his homeland."—Food & Wine Online

Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (featured in the Netflix documentary series Chef's Table) in his first home-cooking book

Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking.

In Tu Casa Mi Casa he shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.

This book includes more than 100 sumptuous photographs of finished food and ingredients, including step-by-step photos to add ultimate clarity to the basics chapter.

These authentic home-cooked recipes are beloved throughout Mexico and beyond - a genuine taste of the country and its traditional cuisine.

Peter Meehan, award-winning food writer, Los Angeles Times editor, former New York Times food critic, and co-founder of Lucky Peach has written the foreword.

From the Publisher

Enrique Olvera opened Pujol in Mexico City in 2000. His awards include: White Guide Global Gastronomy Award; Latin America's 50 Best Restaurants (#4); World's 50 Best Restaurants (#13, 25); and Diners Club Lifetime Achievement Award Latin America. He runs three outposts of Eno, a casual eatery in Mexico City; Criollo in Oaxaca; Cosme in New York and soon Los Angeles; and Atla in New York.

The Mexican-born swimmer turned culinary protégée Daniela Soto-Innes, just won the elit Vodka World's Best Female Chef 2019

The co-author of Tu Casa Mi Casa was born in Mexico City, Soto-Innes moved to the US at the age of 12, and devoted her attention to competitive swimming. However, she took her first restaurant job in Houston, at the age of 15, and went on to train at Le Cordon Bleu in Austin, and held positions at Brennan’s and Underbelly in Houston, before coming to Olvera’s prestigious places in NYC, back in 2014.

Salsa Roja with Dried Chiles (Salsa roja de chiles secos)

2 cups (475 ml/16 fl oz)

Preparation time: 15 minutes

Cooking time: 25 minutes

You can use any variety of chiles here. If you find a local spice store with a good variety, try out different ones and you will eventually narrow in on your favorites. These two chiles—pasilla and morita—are earthy and smoky. Although morita carries some heat, this is not necessarily a very spicy salsa.

In a medium pot, combine 2 tablespoons oil, the garlic, and onion and cook over medium heat until soft and translucent, about 3 minutes. Add the tomatoes and chiles and cook until soft, about 10 minutes. Add the salt and remove from the heat. Transfer to a blender and blend until smooth.

In a medium pot, heat the remaining 2 tablespoons oil over medium-high heat. Add the mixture and fry until it changes color to a garnet orange, 5–10 minutes. Serve warm or at room temperature, or store in an airtight container in the refrigerator for up to 1 week; or freeze for up to 1 month.

Ingredients 4 tablespoons grapeseed oil 2 garlic cloves, sliced ¼ large white onion, roughly chopped 7 plum tomatoes, quartered 3 pasilla mexicano chiles, seeded 2 morita chiles, seeded 1 teaspoon salt, or to taste

Mexican made easy with 100 easy-to-follow recipes

100 easy-to-follow recipes

Olvera and his team share, for the first time, the secrets of his homeland's kitchens through 100 easy-to-follow recipes that incorporate traditional and contemporary Mexican tastes and ingredients from various regions.

Step-by-step photography

Step-by-step photographs demonstrate how to make masa and tortillas, how to wrap tamales, and how to cook moles, salsas, and beans with ease.

Mexican made easy

From breakfast to dinner to dessert, from go-to everyday dishes to platters for large-scale celebrations, Tu Casa Mi Casa presents authentic Mexican meals—and the country's remarkably vibrant food culture—for home cooks the world over.

Publisher ‏ : ‎ Phaidon Press (March 27, 2019)
Language ‏ : ‎ English
Flexibound ‏ : ‎ 240 pages
ISBN-10 ‏ : ‎ 0714878057
ISBN-13 ‏ : ‎ 978-0714878058
Item Weight ‏ : ‎ 2 pounds
Dimensions ‏ : ‎ 8.35 x 0.88 x 10.85 inches
Reviewer: Mary Aycock
Rating: 5.0 out of 5 stars
Title: A very good cookbook
Review: I love Mexican food and this book allows a person to be so creative with it. Try it, I think that you will be pleasantly surprised by the recipes!!

Reviewer: M C Zamarripa
Rating: 5.0 out of 5 stars
Title: Easy to read
Review: I love Mexican food. My mother was an amazing cook that made delicious Mexican food. Unfortunately it wasn't passed down. This is a great book Easy to read and has some wonderful photographs for reference. I am very happy with this cook book. Enrique Olvera is truly an amazing chef.

Reviewer: Sandra Becker
Rating: 5.0 out of 5 stars
Title: A Great Introduction To The Basics... AND MORE!
Review: I love this cookbook. I have been making tamales for years and in the past 10 years, St. Louis has developed a nice number of high quality places. I won’t pretend I know real quality but I know the low end Tex Mex I grew up on and we are doing better. I am not a good cook but this book quickly got me making my own tortillas (flour or corn) and I have made several of the entrees. Everyone I have prepared has been a complex tasting crowd pleaser and the only thing that forced me to go to a Mexican super Mercado was a recipe calling for multatillos. They were worth it. The best thing day in, day out has been the white rice recipe which is quick and easy and is just so good. This has been a great introduction for me. I highly recommend it.

Reviewer: R. Sanchez
Rating: 4.0 out of 5 stars
Title: For the Intermediate Mexican Cook
Review: First, a couple of PRELIMINARIES. I, for one, was not bothered by the "flexicover." Hardcovers are a little more durable, but (a) they're also more expensive, and (b) aren't always as easy to use in the kitchen. My copy also arrived in perfect condition, which brings up A GENERAL POINT: it's a little misleading to rate the book on how it arrives, since that reflects on Amazon and doesn't speak to the quality of the book or whether someone should buy it. If yours arrives in horrible condition, return it for another.ONTO THE BOOK. To be honest, after I read the first 30 pages, I wanted to write a review and give it two stars. The book is riddled with errors in translation and grammar - at least one per page - which IS distracting and, I thought, indicated that this book was slapped together last minute. (I've noticed the lack of editing in other Phaidon books, too.) I was also disappointed by the "Basics" section, since, as others have pointed out, there are only a handful of recipes, which you can find anywhere, and you are only given brief recipes (like on a notecard) with a briefer cultural introduction to how pervasive the dish is. There is little to no instruction on what to look for, guidance for what can go wrong, why, or how to adjust, and there is the annoying refrain that repeats throughout the book: basically, 'this dish is endlessly versatile, you can make it however you want.' Great, so what did I buy this book for? I was disappointed in the salsa section, especially after the authors suggest that the salsa is everything.WHY FOUR STARS, NOT TWO? This book really comes into its own in the middle sections ("Breakfast" and "Weekday Meals.") True to its title, the book aims to bring Mexican food into your house, which you are more likely to do if you think these are dishes that (a) you CAN make and (b) you MIGHT actually make or are excited to try. They are relatively simple recipes that do capture the spirit of Mexican cuisine, often with a modern twist, and that seem like something I actually want to make on a Tuesday night or Sunday morning and that aren't just a selection of side dishes. In some cases, like the Quinoa salad, they are also potentially healthful.SUMMARY. I understand why some are disappointed with the book. Enrique Olvera is something of an ambassador of Mexican cuisine and the expectations are set high for anything with his name on it. If this is your first book on Mexican cuisine, and you don't already have the basics down, this is probably not the place to start. There are few instructions and little guidance for a cuisine that can be technically frustrating for the novice. But if you are familiar with the basics, ingredients, and flavors, this book is full of helpful reminders of how to combine them in traditional, yet slightly novel ways that look approachable and potentially part of the regular repertoire. And the pictures are pretty - not surprisingly for a Phaidon book.

Reviewer: Sofia Wong
Rating: 5.0 out of 5 stars
Title: Great easy recipes to follow, always good results.
Review: I love the simplicity of this book. It covers all the classic recipes you would expect growing up in a Mexican home. It is easy to follow, always have had great results with the recipes, and love that they are staples, and pretty fool proof. I love Mexican food, and have lived in Texas where Mexican influence is everywhere, these recipes go past the usual tex-mex and dive more into the authentic Mexican dishes I have had in friends homes, and traveling throughout Mexico. I love humble home food, and would recommend this book for anyone.

Reviewer: dascanner
Rating: 5.0 out of 5 stars
Title: Love this book.
Review: Great Recipes

Reviewer: Nick
Rating: 5.0 out of 5 stars
Title: Beautiful Book
Review: Extremely impressed with the format and content. The recipes don't appear to be complicated yet they look exciting and creative. Also, happy woth the mix of vegetarian and meat dishes. The pictures are beautiful, as well as the use of white space and font.

Reviewer: Julian
Rating: 5.0 out of 5 stars
Title: Not your traditional Mexican Food Cookbook - Grab a copy!
Review: My copy arrived on Wednesday, March 27th 2019 and it’s been fun looking over the recipes and I already marked a few I’m definitely going to try out! The only thing I was very disappointed about, the book arrived damaged from the front cover. Looks like it was bent over and it cracked. Disappointed in this because of the cost of the book. It deserves the stars as it should based on me reviewing it but that crack is a bummer.

Reviewer: Alexia Ruiz
Rating: 5.0 out of 5 stars
Title:
Review: Libro detallado y con buena información de cada producto

Reviewer: Paul
Rating: 5.0 out of 5 stars
Title:
Review: Superbe livre (version anglaise) des belles images qui donnent vraiment envie, pas mal de plats végan ou sans gluten, un livre un peu à la façon d'Ottolenghi "Simple" très bien organisé :Recettes basiquesPetit déjeunerPlats de la semainePlats à partagerDessertsBoissonsje le recommande aux afficionados de la cuisine mexicaine :)Il y a des pas à pas pour les recettes techniques (tamales) mais si vous trouvez des feuilles de bananier en dehors de paris contactez moi haha. Un livre qui donne envie de voyager en tous cas !Alors, oui, trouver des piments frais, goûteux, en France c'est compliqué, mais on peut trouver la majorité des piments secs (arbol, serrano, guajillo..). C'est plus compliqué quand il s'agit du maïs, mais on fait avec ce qu'on a, ou internet à défaut. Les recettes sont simples pour la plupart, et certaines revisitent les plats traditionnels c'est plutôt chouette 😉

Reviewer: Mischa
Rating: 5.0 out of 5 stars
Title:
Review: Just having come back from Mexico City this is a dream. It really puts things into context and explains things I didnt have time to learn in my cooking classes out there. This is a great book. Obviously we are not in Mexico and there are going to be some ingredients that aren't available here eg oaxacan cheese (sad- it's delicious) but you can access an online Mexican supermarket for most other things eg Maseca or avocado leaf, dried chilli's etc.Highly recommend this book. Authentic and informative

Reviewer: CV
Rating: 4.0 out of 5 stars
Title:
Review: For the price, this should be a hard cover.

Reviewer: MGF
Rating: 5.0 out of 5 stars
Title:
Review: Au top 🙂