"Mexican food" is a misnomer, or, at least, woefully inadequate to describe the many distinct regional cuisines that encompass the term.
The book is peppered with stories, jokes, and anecdotes about a most colorful and historically important family and the people she met along the way that brought her to New York and helped her achieve great success here. But this is no dilettante's vanity publication. It is built on a solid foundation of thorough and carefully researched information on the history of Mexican food, its ingredients, and cooking techniques. There is a large section of basic recipes or "building blocks" as she likes to call them on which she developed her unique style of cooking known for its layers of flavors. You'll find the recipes for many of the dishes she served at her restaurant Zarela for 23 years."Mexican food" is a misnomer, or, at least, woefully inadequate to describe the many distinct regional cuisines that encompass the term.
The book is peppered with stories, jokes, and anecdotes about a most colorful and historically important family and the people she met along the way that brought her to New York and helped her achieve great success here. But this is no dilettante's vanity publication. It is built on a solid foundation of thorough and carefully researched information on the history of Mexican food, its ingredients, and cooking techniques. There is a large section of basic recipes or "building blocks" as she likes to call them on which she developed her unique style of cooking known for its layers of flavors. You'll find the recipes for many of the dishes she served at her restaurant Zarela for 23 years.