The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital

In this celebratory cookbook, chef Ruiz showcases more than 50 recipes that display the “enormous gastronomic wealth” Oaxaca has to offer. He divides his recipes into three sections: the first part focuses on the food Ruiz’s family made during his childhood, such as corn tortillas and bean tamales; the second features seafood recipes inspired by the Oaxacan coast, like margarita scallop cocktails and pescadillas (fried tortillas stuffed with tuna); and the last consists of dishes from his restaurants, among them ceviche-stuffed chile in passion fruit salsa, and Oaxacan chocolate mousse. Some dishes require ingredients that may prove hard to find, such as the herb chepil, or offputting, as with chapulines (grasshoppers) for grilled steaks with chapulin salsa. Along with the recipes are essays that add vibrant cultural context (on cacao: it was once used as currency in Oaxaca, and today hot chocolate is the traditional drink first served to guests at a wedding), and a list of recommended restaurants. This is perfect for experienced home cooks looking to try their hand at Oaxacan fare. (Mar.)