Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and current trends towards tapas-style eating are sweeping a wind of change through the country's food. From Michoacan to Mexico City, from Oaxaca to the Yucatan, Fiona Dunlop, author of the highly successful New Tapas, has sought out the chefs and cooks at the forefront of Mexican cooking to discover the ingredients, techniques and recipes at the heart of this revolution. Here you will find new dishes as well as modern versions of classics. Chillies, seafood, chicken, pork, game, tortillas and tacos play a central role as do vegetarian dishes based on beans, tomatoes, avocados, squash, corn and sweet potatoes. Real Mexican Food is an extraordinary gastronomic journey that captures the energy and colour of the country and the remarkable food found in Mexico today.

Table of Contents

Introduction; Mexico City; Martha Ortiz; Monica Patino; Alicia Gironella Dangelis; Enrique Olvera-Pujol; Mexican Street Food; Veracruz; Flor Partricia Perez; Dona Juanita; Puebla; Alonso Fernandez; Puebla Streetfood; Michoacon; Victor Hugo Martinez; Ruben Cruz; Morelia Streetfood; Oaxaca; Alejandro Ruiz Olmedo; Miguel Jimenez Danzantes; Abigail Mendoza; Yucatan; Martiniano ek Ayin; Marcelino Ceviche; Mexican Glossary; List of Restaurants; Viva La RevoluciUn!; New Food from Mexico's top Chefs; Fiona Dunlop; food.

About the Author

Fiona Dunlop is the author of the critically acclaimed New Tapas in which she explored Spain's best tapas bars and, more recently, Medina Kitchen, which featured the best of home cooking in North Africa. For her latest book she has spent many months travelling in Mexico, tasting the food and talking to the locals. She writes regularly for the Financial Times, Sunday Telegraph, Observer and Olive magazine and has written several books, including many travel guides. Fiona lives in London.

Prizes

Mexican food is gaining hugely in popularity, as shown by the immense success of Wahaca Fiona Dunlop's first book, New Tapas, enjoyed huge critical and commercial success It will appeal to food lovers who are keen to keep up with the latest cuisine trends and whose interest has been piqued by the recent publicity about Mexican food

Reviews

"An impressive and highly useful book that could only be improved if it came with a plane ticket to Mexico." Time Out "Authentic Mexican food is hotter than a habanero chilli right now and the zingy recipes make it easy to understand why." Red Magazine "The latest book from travel-foodie Fiona Dunlop is a fascinating journey through pre-hispanic cooking." Harpers Bazaar