Cocina Mexicana
Experience authentic Mexican dishes on a culinary journey around the country with a celebrated chef and restaurateur.
Cocina Mexicana by Adriana Cavita is inspired by her upbringing in a small village in Mexico. Her passion for the food industry was ignited by her grandmother, who ran a street-food business. Adriana has explored Mexico extensively, discovering regional food traditions and experiencing the unique fire and aromas found in small towns along the coast and mountains. It is in these places that people cook dishes like barbacoa (food cooked over flame), and prepare agaves for mezcal and tequila, alongside specialties like cochinita pibil (slow-roasted pork).
This collection of recipes is deeply influenced by Adriana’s travels. It ranges from the northern region's rugged dishes like Baja Fish Tacos and Birria (beef stew), to the central areas rich in quesadillas and Pollo en Adobo (chicken adobo). Journeying further south, you'll find inspirations from Yucatan and Oaxaca, with dishes such as Tlayudas con Carne Asada, often referred to as the Oaxaca pizza.
Adriana also offers an introduction to the basics of Mexican cooking, highlighting essentials like salsas, corn dough, tostadas, and moles. Additionally, the book includes a selection of tantalizing Mexican cocktails, showcasing the celebrated beverages tequila and mezcal. Her take on traditional Mexican dishes not only shares a story of her heritage but also sheds light on the people who taught her the craft of cooking, offering a window into what constitutes real, authentic Mexican food.
Experience authentic Mexican dishes on a culinary journey around the country with a celebrated chef and restaurateur.
Cocina Mexicana by Adriana Cavita is inspired by her upbringing in a small village in Mexico. Her passion for the food industry was ignited by her grandmother, who ran a street-food business. Adriana has explored Mexico extensively, discovering regional food traditions and experiencing the unique fire and aromas found in small towns along the coast and mountains. It is in these places that people cook dishes like barbacoa (food cooked over flame), and prepare agaves for mezcal and tequila, alongside specialties like cochinita pibil (slow-roasted pork).
This collection of recipes is deeply influenced by Adriana’s travels. It ranges from the northern region's rugged dishes like Baja Fish Tacos and Birria (beef stew), to the central areas rich in quesadillas and Pollo en Adobo (chicken adobo). Journeying further south, you'll find inspirations from Yucatan and Oaxaca, with dishes such as Tlayudas con Carne Asada, often referred to as the Oaxaca pizza.
Adriana also offers an introduction to the basics of Mexican cooking, highlighting essentials like salsas, corn dough, tostadas, and moles. Additionally, the book includes a selection of tantalizing Mexican cocktails, showcasing the celebrated beverages tequila and mezcal. Her take on traditional Mexican dishes not only shares a story of her heritage but also sheds light on the people who taught her the craft of cooking, offering a window into what constitutes real, authentic Mexican food.
Original: $34.58
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$12.10Description
Experience authentic Mexican dishes on a culinary journey around the country with a celebrated chef and restaurateur.
Cocina Mexicana by Adriana Cavita is inspired by her upbringing in a small village in Mexico. Her passion for the food industry was ignited by her grandmother, who ran a street-food business. Adriana has explored Mexico extensively, discovering regional food traditions and experiencing the unique fire and aromas found in small towns along the coast and mountains. It is in these places that people cook dishes like barbacoa (food cooked over flame), and prepare agaves for mezcal and tequila, alongside specialties like cochinita pibil (slow-roasted pork).
This collection of recipes is deeply influenced by Adriana’s travels. It ranges from the northern region's rugged dishes like Baja Fish Tacos and Birria (beef stew), to the central areas rich in quesadillas and Pollo en Adobo (chicken adobo). Journeying further south, you'll find inspirations from Yucatan and Oaxaca, with dishes such as Tlayudas con Carne Asada, often referred to as the Oaxaca pizza.
Adriana also offers an introduction to the basics of Mexican cooking, highlighting essentials like salsas, corn dough, tostadas, and moles. Additionally, the book includes a selection of tantalizing Mexican cocktails, showcasing the celebrated beverages tequila and mezcal. Her take on traditional Mexican dishes not only shares a story of her heritage but also sheds light on the people who taught her the craft of cooking, offering a window into what constitutes real, authentic Mexican food.
