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The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital: A Cookbook
A groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca, from one of Mexico's most revered chefs. With a foreword by Enrique Olvera.
In The Food of Oaxaca, acclaimed chef Alejandro Ruiz shares the cuisine of Mexico's culinary capital through fifty recipes both traditional and original. Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at his beloved restaurant, Casa Oaxaca. Here are recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz's own creations, such as Duck Tacos with Coloradito; Shrimp, Nopal, Fava Bean, and Pea Soup; and Oaxacan Chocolate Mousse. Also included are thoughtful essays on dishes, ingredients, kitchen tools, and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca, making this an indispensable volume for home cooks and travelers alike.
In The Food of Oaxaca, acclaimed chef Alejandro Ruiz shares the cuisine of Mexico's culinary capital through fifty recipes both traditional and original. Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at his beloved restaurant, Casa Oaxaca. Here are recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz's own creations, such as Duck Tacos with Coloradito; Shrimp, Nopal, Fava Bean, and Pea Soup; and Oaxacan Chocolate Mousse. Also included are thoughtful essays on dishes, ingredients, kitchen tools, and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca, making this an indispensable volume for home cooks and travelers alike.
256 pages, Hardcover
Published March 16, 2021
61 people are currently reading
276 people want to read
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Displaying 1 - 19 of 19 reviews
March 31, 2021
Do I want to eat the recipes in The Food of Oaxaca? Yes. Will I ever make the recipes in The Food of Oaxaca? That's not likely. This is a wonderful book that takes its topic seriously and doesn't cut corners, which means you'll need to hunt down ingredients and be willing to put in time to the recipes it offers. Given that, I think The Foods of Oaxaca would most appeal to readers who
a) love reading cook books and learning about new cuisines, but who don't actually do a lot of cooking
b) are accomplished cooks looking to challenge themselves
c) already love the foods of Oaxaca and are willing to do whatever it takes to learn to cook it themselves.
This detailed, challenging portrait of one of Mexico's best regional cuisines is lavishly illustrated and a pleasure to page through. If you fit into one of the three categories above, you'll want to check it out.
I received a free electronic review copy of this book from the publisher via NetGalley; the opinions are my own.
a) love reading cook books and learning about new cuisines, but who don't actually do a lot of cooking
b) are accomplished cooks looking to challenge themselves
c) already love the foods of Oaxaca and are willing to do whatever it takes to learn to cook it themselves.
This detailed, challenging portrait of one of Mexico's best regional cuisines is lavishly illustrated and a pleasure to page through. If you fit into one of the three categories above, you'll want to check it out.
I received a free electronic review copy of this book from the publisher via NetGalley; the opinions are my own.
June 28, 2022
Love the stories and traditions. Very real.
September 13, 2020
It is tempting to think of The Food of Oaxaca as just another cookbook, but that would be highly misleading. Certainly, Chef Alejandro Ruiz has packed the volume with instructions for a multitude of the most familiar dishes from the region, as well as ones that undoubtedly will be new to many readers. However, where the book really shines is in all of the thoughtful and informative material that accompanies the recipes, including the stunning photographs of the people, places, and food of Oaxaca and the many personal essays that provide a context for the real purpose of the project.
The essays, in particular, are what elevate this entire book. There are about a dozen and half short pieces in all, covering topics such as the millennia-long history of Oaxacan cuisine, the connection the people of the region have with the land and the food, the chef’s personal life journey, the tools necessary to prepare traditional meals, and profiles of some of Ruiz’ colleagues in the industry and places he loves to eat. These are all tender and deeply felt portraits of the myriad aspects that make this part of Mexico such a renown gastronomic destination. He is clearly inspired by his surroundings and it evident throughout the book how passionate and proud he is to bring a broader knowledge of his home and his craft to light.
While the recipes cover a wide range of items—chiles and vegetables, beans and potatoes, seafood, meat and fowl—it is stressed repeatedly how instrumental corn is to everything. The book is organized into three parts: dishes dating to the origin of the region, those specific to the coastal area, and those that Ruiz serves at his own restaurant in Oaxaca City. All of the recipes look delicious—my wife and I are big fans of this cuisine—but it should be noted that quite a few of them may be difficult to execute properly due to the limited availability of some of the recommended ingredients. For instance, when we made a few of the masa-based and mole dishes, we had to substitute some of the prescribed grains, chiles, and cooking implements, which undoubtedly altered the flavors in ways we might never know. Still, The Food of Oaxaca is a wonderful book that we will read and use for years to come.
The essays, in particular, are what elevate this entire book. There are about a dozen and half short pieces in all, covering topics such as the millennia-long history of Oaxacan cuisine, the connection the people of the region have with the land and the food, the chef’s personal life journey, the tools necessary to prepare traditional meals, and profiles of some of Ruiz’ colleagues in the industry and places he loves to eat. These are all tender and deeply felt portraits of the myriad aspects that make this part of Mexico such a renown gastronomic destination. He is clearly inspired by his surroundings and it evident throughout the book how passionate and proud he is to bring a broader knowledge of his home and his craft to light.
While the recipes cover a wide range of items—chiles and vegetables, beans and potatoes, seafood, meat and fowl—it is stressed repeatedly how instrumental corn is to everything. The book is organized into three parts: dishes dating to the origin of the region, those specific to the coastal area, and those that Ruiz serves at his own restaurant in Oaxaca City. All of the recipes look delicious—my wife and I are big fans of this cuisine—but it should be noted that quite a few of them may be difficult to execute properly due to the limited availability of some of the recommended ingredients. For instance, when we made a few of the masa-based and mole dishes, we had to substitute some of the prescribed grains, chiles, and cooking implements, which undoubtedly altered the flavors in ways we might never know. Still, The Food of Oaxaca is a wonderful book that we will read and use for years to come.
September 16, 2020
Of course I had notes on this book for my review once upon a time, however ask me where they are now (ummm.......) I loved this book, and had learned that Oaxaca was declaired an Intangible Cultural Heritage of Humanity by UNESCO. It was the first sentence of the introduction that really caught my attention. I really like when cookbooks have historical information, personal notes, What I truly enjoyed about The Food of Oaxaca was really the journey. The recipes aren't in a specific order other than containing recipes that ties the author to a specific 'time and place' in his life. It made it that much more special. I didn't even know that there is Oaxacan sea salt. Being from a diverse city, I can find most of the ingredients easily, and the recipes are fairly simple (without numbered instructions). I really think this is a special, personal book to the author, and I'm incredibly grateful to have had a chance to read and review it, storing up recipes for my time in the kitchen. #TheFoodofOaxaca #NetGalley
September 5, 2020
This cookbook is a must have for anyone’s collection. It is beautifully detailed which lends to it’s authenticity. The recipes are vibrant and flavorful, it really reminds you of Oaxaca.
April 9, 2021
Thank you to the publisher and NetGalley for an ARC of this book in exchange for an honest review.
The Food of Oaxaca is a thing of beauty. The photos are lush and anchored in Oaxacan culture. Traditional ingredients are shown in an almost worshipful light. At the same time though, the portraits of the author’s family, friends, and neighbors are timeless and borderless. The people photographed are treated just as tenderly as the food. You can see their warmth and good humor as clearly as how you can almost taste the delicious dishes prepared.
I love this kind of cookbook. I may never get to Oaxaca. The ingredients in the dishes are not easily available where I live. That doesn’t matter! I can live vicariously through the author’s delightful stories and loving descriptions. Reading this book made me happy and hungry!
The Food of Oaxaca is a thing of beauty. The photos are lush and anchored in Oaxacan culture. Traditional ingredients are shown in an almost worshipful light. At the same time though, the portraits of the author’s family, friends, and neighbors are timeless and borderless. The people photographed are treated just as tenderly as the food. You can see their warmth and good humor as clearly as how you can almost taste the delicious dishes prepared.
I love this kind of cookbook. I may never get to Oaxaca. The ingredients in the dishes are not easily available where I live. That doesn’t matter! I can live vicariously through the author’s delightful stories and loving descriptions. Reading this book made me happy and hungry!
August 11, 2021
Really insightful journey into the food and culture of this powerhouse region of Mexican gastronomy.
Most recipes are relatively simple, but may be difficult to execute outside of Mexico. As the author explains, ingredients speak to a certain place, and there are a lot of local ingredients and tools used in these recipes that may be difficult to source. There is a glossary at the end that I think should be expanded and moved up front with some pictures.
Ruiz gives so many wonderful insights into the food culture of Oaxaca and the many celebrations and customs that go with it. The food is gorgeous and if nothing else this book will fuel a desire to visit and experience Oaxaca.
And, if you're feeling ambitious, you can make the mole negro paste whose recipe includes 30 ingredients and covers two pages.
Most recipes are relatively simple, but may be difficult to execute outside of Mexico. As the author explains, ingredients speak to a certain place, and there are a lot of local ingredients and tools used in these recipes that may be difficult to source. There is a glossary at the end that I think should be expanded and moved up front with some pictures.
Ruiz gives so many wonderful insights into the food culture of Oaxaca and the many celebrations and customs that go with it. The food is gorgeous and if nothing else this book will fuel a desire to visit and experience Oaxaca.
And, if you're feeling ambitious, you can make the mole negro paste whose recipe includes 30 ingredients and covers two pages.
May 12, 2021
It is a book that combines recipes with the history and culture of Oaxaca. Overall it is an interesting read, and shows the connection between food and family/relationships that is very present there. Fresh produce from local markets is also very important to the cooking, and I was glad to see that mentioned. The layout adds information and history about the region which is a plus, but that comes at the expense of that space being dedicated to recipes.
If you are looking to learn more about the region and some of the common foods (there are a lot of other common foods that were not included) this is a good place to start. If you are strictly looking for recipes, you will likely want to start with a different title.
If you are looking to learn more about the region and some of the common foods (there are a lot of other common foods that were not included) this is a good place to start. If you are strictly looking for recipes, you will likely want to start with a different title.
March 16, 2021
While I will probably never make the recipes in this book, partly because ingredients like fried grasshoppers and the herb chepil, chef Ruiz has given me a wonderful reminder of why I love Oaxacan food so well. He begins with the foods made by his family during childhood like tortillas tamales, then moves into the seafood dishes of the Oaxacan coast and finally on to recipes from his restaurant. Accompanying the recipes are essays which bring a cultural context to the food, like cacao which is used in mole and chocolate.
December 16, 2022
I read this book in preparation for an upcoming trip to Oaxaca and I’m very glad I did. The narrative sections are very interesting and I learned a lot about the culture and food of the area. And I have a list of the author’s restaurants and their locations as well as his other favorite places to eat. The recipes sound delicious - I will never actually prepare one of them - but there are certainly foods and flavors and dishes I’m looking forward to.
March 27, 2021
The recipes are too complicated to make and I don’t have access to ingredients like avocado leaves, but the photos are gorgeous and transported me back to Oaxaca. And now I’m sad that there’s a pandemic and I can’t go there.
September 27, 2021
Full of beautiful photos and a detailed portrait of Oaxaca. The recipes look delicious, however, many of the ingredients are difficult to locate.
Thank you to Netgalley and the publisher for a free review copy of this title.
Thank you to Netgalley and the publisher for a free review copy of this title.
April 7, 2021
Traditional and modern recipes from Oaxaca. Like that the author included his favorite restaurants and their specialties.
This entire review has been hidden because of spoilers.
July 9, 2021
Loved this !
July 23, 2021
Gorgeous cookbook focusing on Oaxacan food by the owner of Casa Oaxaca, most likely the most expensive restaurant in Oaxaca.
September 15, 2021
made me want to go to oaxaca but unlikely that I’ll actually try to cook any of the recipes
Want to read
January 16, 2023KSKS
This entire review has been hidden because of spoilers.
April 16, 2025
Very intriguing! Adding this food to my bucket list but will not attempt the recipes myself due to the skill needed and the unavailability of ingredients in this region
June 18, 2022
I've always been interested in Oaxaca, and want to go there. This book is not just a recipe book with an introduction about Oaxaca. It's a culinary tour of Oaxaca and its region, that one would definitely want to have before a trip, and to take with. Culture, history, etc, akin to Claudia Roden's Food of Spain. Smaller book, but no less informative. Recommend!
Displaying 1 - 19 of 19 reviews