Table of Contents

ACKNOWLEDGMENTS vi INTRODUCTION vii BASICS 1 ESSENTIAL INGREDIENTS AND TECHNIQUES SALSAS 42 IGNITING THE FIRE OF FLAVOR GUACAMOLES 100 THE CHUNKY AND THE SMOOTH ADOBOS 120 SIMPLE PUREES WITH SOULFUL APPLICATIONS MOLES & PIPIANES 148 MEXICO'S ICONIC SAUCES MORE IDEAS FOR USING MEXICAN SAUCES 210 SIDES 244 FOR ROUNDING OUT YOUR MEAL SOURCES 258 INDEX 259

About the Author

Roberto Santibanez is a graduate of Le Cordon Bleu in Paris, the chef/owner of Fonda in Brooklyn, New York, and the Culinary Partner of The Taco Truck in Hoboken, NJ. A native of Mexico City, he is the President of Truly Mexican Consulting in New York and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of Rosa's New Mexican Table. JJ Goode is a Brooklyn-based food writer who has written about food and travel for the New York Times, Gourmet, Saveur, Bon Appetit, Food & Wine, and Every Day with Rachael Ray. He is a contributing editor for Details, and the coauthor of Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto and Serious Barbecue by Adam Perry Lang. Romulo Yanes is a New York-based photographer who specializes in editoril, food, and travel. He was the photographic eye for Gourmet for nearly 25 years, capturing memorable images for the magazine's covers and travel and food segments.

Reviews

‘…shows the true beauty of real Mexican food.' (CulinariaLibris.com, August 2011).