I have to be perfectly honest, my knowledge of the culinary differences in Mexico is very limited. That’s why I want to learn more about it. Mexico is a vast country composed of states with different culinary expertise. Central Mexico (Mexico City, Puebla, Morelos) have foods we know and love such as barbacoa, chile rellenos, and chalupas. These are pretty common things you’d find in American Mexican food. Then there are more obscure areas like Oaxaca which has stunning recipes that are uncommon to us Westerners.
Oaxaca is on the South Pacific Coast region of Mexico. Still, the state practices indigenous traditions and use some of the same ingredients! This includes insects, armadillos, rabbits, and chocolate. They utilize common staples such as pork, chicken and corn. In fact, Oaxaca is known for its “seven moles” – and they sound fabulous.
Oaxaca is one of the most diverse states in Mexico. Many indigenous people reside there, Zapotecs and the Mixtecs (There are 16 additional people that are officially recognized.) Hardly any cookbooks have been published about Oaxaca. More Westerners are touring the state which is now putting Oaxaca and its phenomenal cuisine on the map. Finally, Alejandro Ruiz, chef and owner of Oaxcan restaurant (and local) has compiled some of the state’s signature dishes that have been around for many, many years!
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The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital cookbook is a must have for any foodies out there. Take a look at what this cookbook has to offer.
There are more than 50 recipes that are authentic Oaxacan or a Ruiz original. This includes recipes like Duck Tacos with Coloradito and Jicama Tacos. Each dish is relatively easy to approach even if you are new to cooking. Many of the ingredients are accessible at most of our local grocery stores or online.
I do appreciate the glossary in the back that explains each cooking technique, ingredient, or dish in general. This makes it really easy for those who have never cooked Mexican food to navigate each recipe.
This cookbook is divided into three parts, traditional food from the region, cuisine from the Oaxacan coast, the book covers the traditional dishes of the region, and the food he serves from Casa Oaxaca, his restaurant. The dishes are not presented in a particular order, rather when Ruiz has either made or experienced each recipe in his life. This gives The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital cookbook an adventurous vibe.
Speaking of adventure, there are plenty of stunning photos that show off local cuisine, as well as the landscape of Oaxaca. It is an artistic and inspiring place full of history. Most recipes include a personal narrative about Oaxaca, which I thoroughly enjoy.
The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital cookbook appeals to both foodies and travelers alike. If you want to prepare and see real Mexican food, I highly recommend this cookbook.
~Kaiti
