Enrique Olvera’s Ode to Mexican Home Cooking

If you’ve ever eaten at one of Enrique Olvera‘s restaurants, you’ll have already discovered the mind-blowing and unforgettable flavours of contemporary Mexican cooking and ingredients. If you haven’t, it’s time to find out what you’ve been missing out on!

The master of Mexican cuisine has penned his first cookbook for home cooks, designed to transport us all into the traditional and contemporary world of Mexican tastes and ingredients in our own homes, regardless of how far from Mexico we’re located, in celebration of traditional Mexican home cooking.

Tu Casa Mi Casa: Mexican recipes for the home cook published by Phaidon is Mexican chef Enrique Olvera’s ode to Mexican cooking, written with his right hand chef Daniela Soto-Innes (who has also been nominated The World’s Best Female Chef 2019). The duo has already managed to transform opinion on Mexican gastronomy in the US, and are more than ready to take on the world furnishing home cooks with their culinary foundation in this 100 strong recipe cookbook.

We asked Olvera about why he chose the title and he told us: “It’s about home cooking and there is this phrase ‘mi Casa tu casa’, which means ‘my house is your house’. So we wanted to be playful about it and because the book is inside your house, it’s like we’re taking over your kitchen with those words. It’s something that’s very familiar as well. That phrase is known all over the world so people everywhere can understand it.”

The 236-page cookbook is divided into six useful sections, which carefully lay out the fundamentals of Mexican home cooking: Basics, Breakfast, Weekday Meals, Food for Sharing, Sweets, and Drinks. Recipes include classic like huevos rancheros, churros and guacamole through to more unfamiliar dishes and Olvera favourites like chicken tinga, barbacoa and  pistachio green mole. A huge selection of tempting photographs of finished dishes and ingredients, plus step-by-step photos for unfamiliar techniques that need to be learnt, like how to fold tamales make the recipes even more enticing and manageable.

Meet Enrique Olvera in our interview here.

Olvera is credited with pioneering the new Mexican gastronomy movement and has a string of restaurants to his name, including Pujol in Mexico City and Cosme in New York, as well as a new venture in Los Angeles. Olvera has also received several awards including White Guide Global Gastronomy Award and Latin America’s Lifetime Achievement Award while his restaurants appear on the World’s 50 Best Restaurants list. His debut cookbook Mexico from the Inside Out was published by Phaidon in 2015.

Take a look inside Tu Casa Mi Casa below:

Food for Sharing: Stuffed Chiles
Photography Araceli Paz

 

Weekday Meals: Baked Fish with Greens
Photography Araceli Paz

 

Basics: Tostadas
Photography Araceli Paz

 

Basics: Tamales
Photography Araceli Paz

 

Food for Sharing: Ensenada-Style “Chocolate” Clams

 

Basics: Basic Tamal Recipe

 

Basics: Tetela

 

Basics: Tortillas

 

 

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