The Baja California Cookbook: Exploring the Good Life in Mexico

West Coast restaurateurs Hussong and Porter explore Baja California’s culinary history in this debut collection of 60 authentic and solid recipes. Seafood figures prominently, not surprisingly, and ventures far beyond the region’s now-ubiquitous fish tacos: oysters on the half shell are paired with chicharrones and a mignonette sauce; crab is cooked with butter and three kinds of chiles, and served as machaca tacos on fresh flour tortillas. Carnitas is fit for flour or corn tortillas (the authors include recipes for homemade tortillas), and the recipe is offered in two sizes—to feed four or 300. The authors include recipes for modern dishes, such as uni breakfast sandwiches (made with sea urchin, tomato, avocado, and heavy cream); raw oysters with green apple and lemon verbena; and duck tamal in black chipotle sauce. Throughout, the authors highlight the variety of Baja’s wines, olive oils, and cheeses. A deep passion for Baja cuisine shines through in this colorful collection of tantalizing recipes. (Mar.)