{"product_id":"the-food-of-oaxaca-isbn-9780525657309","title":"The Food of Oaxaca","description":"\u003cb\u003eIACP Cookbook Award Winner\u003cbr\u003e\u003cbr\u003eA groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca, from one of Mexico's most revered chefs. With a foreword by Enrique Olvera.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eThe Food of Oaxaca\u003c\/i\u003e, acclaimed chef Alejandro Ruiz shares the cuisine of Mexico’s culinary capital through fifty recipes both traditional and original. Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at his beloved restaurant, Casa Oaxaca. Here are recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz’s own creations, such as Duck Tacos with Coloradito; Shrimp, Nopal, Fava Bean, and Pea Soup; and Oaxacan Chocolate Mousse. Also included are thoughtful essays on dishes, ingredients, kitchen tools, and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca, making this an indispensable volume for home cooks and travelers alike.“If anyone can bring you into the magical, complex, and exquisite world of Oaxacan cuisine and culture, it is Alex Ruiz. This book is a treasure—every word, every recipe. We are so lucky to have this content available for the world to savor.” —Pati Jinich, chef, cookbook author, and host of PBS’s \u003ci\u003ePati’s Mexican Table\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “Ruiz melds past and present in a cookbook journey that promises to pull you into Oaxaca.” —\u003ci\u003eEsquire\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “In this book, Alejandro shares the keys to Oaxacan cooking with us and delights us with the bounty of the food from his homeland.” —Enrique Olvera, chef and owner of Pujol and author of \u003ci\u003eTu Casa Mi Casa\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “A treasure trove.” —\u003ci\u003eTime Out\u003cbr\u003e  \u003c\/i\u003e\u003cbr\u003e “Ruiz's gorgeous cookbook breaks Oaxacan food down into three parts: the classics, the coastal fare, and the modern day cuisine you know and love.” —\u003ci\u003eDelish\u003c\/i\u003eALEJANDRO RUIZ is the chef and owner of the Casa Oaxaca restaurants (El Restaurante, Café \u0026amp; Restaurante, and the Casa Oaxaca hotel) and Oaxacalifornia, in Oaxaca, Mexico, as well as of Guzina Oaxaca in Mexico City. He is widely known as an ambassador for Oaxacan gastronomy and has represented this celebrated cuisine around the world. He lives in Oaxaca.Jícama Tacos\u003cbr\u003e \u003cbr\u003eThese “tacos” are actually made with jícama slices instead of tortillas. The jícama must be cut paper-thin so that it can be rolled. A trick we use at the restaurant, when the jícama is tough, is to cut it and then coat the slices with melted butter, place them on a sheet pan, and bake them for 5 minutes or until softened. Jícama is in season from September through May, during which time it is at its juiciest and sweetest.\u003cbr\u003e \u003cbr\u003eServes 4\u003cbr\u003eTime: 45 minutes\u003cbr\u003e \u003cbr\u003eFor the tacos\u003cbr\u003e30 very thin slices of jícama (from a whole jícama that is more oval than round in shape, peeled and cut with a mandoline or knife)\u003cbr\u003e1\/2 cup chapulines\u003cbr\u003e1 cup Oaxacan string cheese, shredded and chopped\u003cbr\u003e2 tablespoons unsalted butter\u003cbr\u003e \u003cbr\u003eFor the salsa\u003cbr\u003e6 mil tomates or tomatillos, boiled in water for 8 to 10 minutes or until they soften and turn yellowish green\u003cbr\u003e2 tablespoons onion, roughly chopped\u003cbr\u003e1 tablespoon cilantro, roughly chopped, stem included\u003cbr\u003e2 tablespoons fresh lime juice\u003cbr\u003e1\/2 teaspoon salt\u003cbr\u003e \u003cbr\u003eFor the guacamole\u003cbr\u003e1 avocado\u003cbr\u003e1 tablespoon onion, roughly chopped\u003cbr\u003e1\/2 tablespoon cilantro, roughly chopped, stem included\u003cbr\u003e1 tablespoon fresh lime juice\u003cbr\u003e1\/2 teaspoon salt\u003cbr\u003e1\/4 cup water\u003cbr\u003e \u003cbr\u003eFor the huitlacoche\u003cbr\u003e2 tablespoons vegetable oil\u003cbr\u003e1\/4 cup diced onion2 cloves garlic, minced\u003cbr\u003e11\/2 cups huitlacoche4 epazote leaves, sliced (or dried, if fresh is not available)\u003cbr\u003ePinch of salt\u003cbr\u003e \u003cbr\u003eTo serve\u003cbr\u003e1\/4 cup queso fresco (or feta cheese), crumbled (for garnish)\u003cbr\u003e2 corn tortillas, julienned and fried (for garnish)\u003cbr\u003e20 cherry tomatoes (for garnish)\u003cbr\u003e10 radish slices (for garnish)\u003cbr\u003eCilantro sprouts (for garnish)\u003cbr\u003e\u003cbr\u003eTo make the tacos, place the jícama slices in a bowl filled with ice water and set aside. Before using, pat them dry with a clean dish cloth.\u003cbr\u003e \u003cbr\u003eMeanwhile, to make the salsa, purée all the ingredients in a blender and set aside.\u003cbr\u003e \u003cbr\u003eTo make the guacamole, blend all the ingredients and the 1\/4 cup water in a blender and set aside.\u003cbr\u003e \u003cbr\u003eTo make the huitlacoche, heat the oil in a pan and add the onion, garlic, huitlacoche, epazote, and salt. Cook for about 5 minutes. Set aside.\u003cbr\u003e \u003cbr\u003eTo assemble the tacos, take two jícama slices and place one over the other so that their edges overlap, forming a longer, oblong shape. Make a horizontal line of filling using: 1 tablespoon huitlacoche, 1 tablespoon chapulines, and 1 tablespoon of string cheese. The filling should be placed off-center, toward the lower third of the jícama.\u003cbr\u003e \u003cbr\u003eRoll up the tacos starting from the edge closest to you. In batches of no more than three, brown the tacos in a pan with a little butter. Seal each taco by placing the side of the taco with the end of the jícama slice in first; this will prevent it from unraveling as you turn to cook it. Let it brown for about 2 minutes without moving it, then turn it over and repeat so that it browns on all sides. Repeat for the remaining tacos.\u003cbr\u003e \u003cbr\u003eTo serve, pour some salsa onto the middle of each plate and place three tacos on top. Garnish with guacamole, queso fresco (or feta), tortilla strips, cherry tomatoes, radish slices, and cilantro sprouts.Foreword by Enrique Olvera","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46300902359269,"sku":"NP9780525657309","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780525657309.jpg?v=1767739391","url":"https:\/\/k12savings.com\/products\/the-food-of-oaxaca-isbn-9780525657309","provider":"K12savings","version":"1.0","type":"link"}