My Mexico City Kitchen: Recipes and Convictions
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Gabriela Cámara is the chef-owner of Mexico City’s most famous and trafficked restaurant, Contramar, and its sister restaurant, Cala, in San Francisco. Mentored by Diana Kennedy, Cámara has become internationally recognized as the leader of accessible yet sophisticated Mexican cooking. She has appeared in every major American newspaper and food magazine. In 2016, Cala was named one of Bon Appétit’s 50 Best New Restaurants, Food & Wine’s Restaurant of the Year, and a semifinalist for the James Beard Foundation’s award for Best New Restaurant.
Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Câamara’s style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook–from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta–and will discover many sure-to-be favorites, such as her signature tuna tostadas
1 in stock