Description

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Mexico City is chaotic, bustling and always on the move. It’s a culinary meeting point for chefs from all over the country, where cooking –and eating– is an integral part of the way of life. In this book, Edson Díaz-Fuentes accompanies us through a whirlwind of culinary milestones: sweet and spicy breakfasts, street food, snacks for lunch, and main dishes to share with family and friends. The more than 90 recipes in this book were created from the perspective of a Mexican who has lived outside of Mexico for more than 15 years.

About the Author

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Edson Díaz-Fuentes worked in the kitchen of Alejandro Ruiz at Casa Oaxaca where he learned about the diversity of Mexican ingredients and their slow cooking techniques.