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The innovative chef and culinary trend-setter named one of Time’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 BY The New York Times • Bon Appétit • San Francisco Chronicle • Chicago Tribune

Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara'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 Cámara'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, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.

From the Publisher

Publisher ‏ : ‎ Lorena Jones Books (April 30, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 368 pages
ISBN-10 ‏ : ‎ 0399580573
ISBN-13 ‏ : ‎ 978-0399580574
Item Weight ‏ : ‎ 3.57 pounds
Dimensions ‏ : ‎ 8.25 x 1.11 x 11.24 inches
Reviewer: Marathon is not for me
Rating: 5.0 out of 5 stars
Title: Healthy and delicious
Review: OK, I was hesitant to try. After all, most of us have a stereotype of what Mexican food is-something like what's served at say Acapulcos. But Gabriela has challenged my notion with her wonderful collection of homey, tasty, bold, but balanced and yet nutritious and healthy recipes of most decidedly Mexican food. Her recipes nourish the body and soul. Eat this food, and you feel good. Indeed, a very special cookbook.

Reviewer: SunnySkies
Rating: 5.0 out of 5 stars
Title: Officially my new favorite of my (many) Mexican cookbooks
Review: I had seen some of the negative Amazon reviews of this cookbook when it was first published and shied away from purchasing it for awhile. But then I took Gabriela Camara's Master Class and became smitten with her recipes and approach to Mexican cooking. I am obsessed with this cookbook! In the week I've owned it I have made several salsas, sopa de hongos (mushroom soup), chilaquiles, puerco al pastor (a well-seasoned minced pork popular in tacos), and the Pescado a la Talla, the signature fish dish of her restaurant Contramar. Every one has yielded spectacular results.The recipes are easy to follow, and I especially appreciate how Gabriela Camara demystifies certain aspects of Mexican cooking (I heartily disagree with those reviewers who have taken issue with the writing or instructions). Take, for example, her description of cooking moles, explaining that they are not hard to make, but simply require many ingredients and several steps to coax out their maximum flavors. She is loyal to tradition (I especially appreciate her homage to Mexican cooking icon Diana Kennedy) and committed to sustainability. She makes innovative use of flavors and techniques, making dishes accessible to home cooks. The puerco o pollo al pastor recipe is one example, as are the chorizo recipes.But maybe the reason why I especially love this cookbook is the sense of nostalgia it invokes for me. I have traveled Mexico extensively, and have spent a lot of time in Mexico City. Although I have never been to Contramar, the dishes I have tried thus far have conjured memories of flavors and dishes I've enjoyed in Mexico.I look forward to cooking my way through the rest of My Mexico City Kitchen while eagerly awaiting Gabriela Camara's next contribution to the culinary world. And I will be first in line to get her next cookbook, assuming she publishes another.

Reviewer: allen stewart
Rating: 5.0 out of 5 stars
Title: You really want to test your skills of mexican cooking get this book!
Review: Where do I even begin with this book? I will admit I have not known about Chef Camara very long but dived right into what she does and came away like a kid on Christmas in anticipation to get this book. I had a strong feeling Gabriela would deliver and she did. This book is very well written and put together. There are so many recipes that I cannot wait to make. The one that I will make by this weekend is the Camote A Las Brasas Con Salsa Negra Y Tuetano aka charred sweet potatoes. The Chiles Rellenos Con Frijoles Refritos Y Queso is another recipe I will knock out by this weekend. Too many Salsa's to even talk about that I look forward to. Going to make the Mezcal margarita tonight with all the Mezcal's I have as I watch the Warriors win game 2. I hope you see this review Gabriela and get the opportunity to meet you one day. Good luck on your political adventures ahead back in Mexico City. Thank you for sharing these wonderful recipes and look forward to becoming a better Mexican chef.

Reviewer: Ines Vasquez
Rating: 5.0 out of 5 stars
Title: Easy to navigate and full of history
Review: This is A very rich in history and food knowledge book. It is easy to fall in love with every recipe since they are easy to comprehend and not much technique is needed.

Reviewer: Elsa Rodriguez
Rating: 4.0 out of 5 stars
Title: Arrived damaged
Review: Great book, but it arrived with dents. Will return it.

Reviewer: 52yearold
Rating: 5.0 out of 5 stars
Title: Best Mexican Cooking Book !!!!
Review: So many details, thoughts, ideas, recipes!!! Beautiful images and refreshing unique recipes. LOVE this book! I will use this for gifts for all my friends:)

Reviewer: JAY LENAHAN
Rating: 5.0 out of 5 stars
Title: A must own for lovers of Mexican food.
Review: I have been a serious amateur cook for over sixty-five years. Over those years I have acquired 400 to 500 cookbooks. This is one of the best. Beautiful prose that conveys the author's thoughts and feelings on the cuisine of her home country and its efflorescence over the past few decades. Clearly written recipes with meaningful comments on their history, development and potential variations. A masterpiece of the genera.

Reviewer: A.H.
Rating: 5.0 out of 5 stars
Title: If you have been to Mexico City you need this book.
Review: I grew up in Mexico City and in California and I love the food from Mexico and this cook book brings back the memories and the recipes from my abuela, my mom, my tias and my sister who still lives there. It is a wonderful cookbook.

Reviewer: Jillian
Rating: 5.0 out of 5 stars
Title:
Review: It’s rare when you want to try every single recipe in a cookbook. But wow do I want to eat everything in this book.

Reviewer: Ludvig Dahlstrom
Rating: 5.0 out of 5 stars
Title:
Review: Grym och fin bok. Dock svårt att hitta många ingredienser i europeiska länder

Reviewer: markus d.
Rating: 5.0 out of 5 stars
Title:
Review: Ein tolles Buch! Leider nur in englisch oder spanisch!

Reviewer: Pedro Cardoso de Almeida Andrade Costa
Rating: 5.0 out of 5 stars
Title:
Review: O livro é excelente, ótimas receitas lindas fotografias e ótima encadernação.Infelizmente o armazenamento e entrega da Amazon não tem cuidado pelo bem que vendem. Já não é o primeiro livro que chega amassado e danificado. Com a embalagem de plástico transparente que vem, é impossível de ver os danos antes de desembalar o produto.Infelizmente trocar da mais trabalho e leva mais tempo do que ficar com o livro.

Reviewer: Rocky
Rating: 5.0 out of 5 stars
Title:
Review: Having been to Mexico including Mexico City, recently for 2 weeks and having tried the real food, I wanted to buy my first Mexican cookbook. Having researched a lot, I have heard about Contramar and Pujol in Mexico City. Sadly didn’t get to eat there as they were both fully booked. For me this is the best cookbook I could find with authentic recipes of what I ate in Mexico. It’s a beautiful book with recipes you can make.