I love it here, and I really love the food here. Whereas his first book in English, Mexico from the Inside Out (Phaidon, 2015), primarily presented the meticulous haute cuisine he’s renowned for (including a recipe for mole madre with an ingredient list 50-strong), Olvera says they set out to write a book that would be a fixture on the kitchen counter rather than coffee table. “Mexican cooking is starting to make a move from restaurants towards homes. Welcome to the Culinary Institute of America, Accelerated Culinary Arts Certificate (ACAP), Farm-to-Table: Practices of a Sustainable Table, Message Regarding New York Campus Reopening Plans, Virtual Accepted Student Day—New York Campus, CIA Green and Gold—New York Fall Students, CIA Green and Gold—New York Spring Students, International Students Admissions Requirements, Tuition, Grants, and Financial Information, How to Apply: Associate and Bachelor’s Degrees. With restaurants across Georgia and Tennessee, Hernandez is known for identifying the similarities between American Southern cuisine and Mexican food, and he has perfected the combination of the two in this 2018 cookbook. The recipes were inspired by Mexican home cooking. We ask you to keep your comments relevant and respectful. Tu Casa Mi Casa features a lesson in the basics — masa and corn, salsas, beans and rice — followed by chapters devoted to breakfast (chilaquiles, “a beautiful hangover cure”; corn pancakes, to “make with the kids”), weekday meals (Veracruz-style cod, bean soup), food for sharing (pozole, esquites), sweets (Mexican chocolate ice pops, churros) and drinks (aguas frescas, cacao water). “My grandmother said that salsas made in a blender taste like electricity,” Olvera writes. He went on to earn his CIA bachelor’s degree in 1999. Teo-Taller Enrique Olvera is the research and development hub for Grupo Enrique Olvera, providing training and education, and consulting services. Pujol now proudly serves as an approved internship site for current CIA students, so Olvera can pass on lessons he learned to future graduates of the college. This advertisement has not loaded yet, but your article continues below. While not strictly Mexican, this 2018 cookbook introduces Latin American cooking and fuses it with Asian cuisine, resulting in dishes I am dying to put in my mouth, such as Crispy Tofu with Cilantro Lime Sauce and Mango Salsa. Like the rest of the 100 recipes in the book, they’re an invitation to incorporate Mexican traditions, techniques and flavours in the everyday. Read more about cookies here. A herb guacamole, for example, which is one of Arellano’s recipes, calls for easily obtained fresh mint, basil and tarragon. (“It’s better than buying the tortillas in the plastic bags in the supermarkets.”) But should you want to try your hand at nixtamalization (a process of preparing corn in an alkaline solution) to make freshly ground masa, they offer the method as well. Photo by Maureen M. Evans. © 2020 The Culinary Institute of America, All rights reserved. Our cookbook of the week is Tu Casa Mi Casa: Mexican Recipes for the Home Cook by acclaimed chef Enrique Olvera with Luis Arellano, Gonzalo Goût and Daniela Soto-Innes. It’s dishes like this — innovative interpretations of regional Mexican cuisines using diverse local products — that have established Olvera as an international culinary leader. Written with Luis Arellano of Criollo, Gonzalo Goût (Olvera’s partner in upcoming Mexico City bar Ticuchi), and Soto-Innes, they share recipes from their respective backgrounds. In the book, traditional Mexican dishes and restaurant favorites are converted for your slow cooker. Please try again. “We realize now, a lot of people don’t have the time or access to heirloom corns from Mexico; it’s even hard for us. This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Visit our Community Guidelines for more information and details on how to adjust your email settings. An experiment in taste and time, it’s a dish at odds with itself: Simultaneously simple — essentially a sauce presented as a main course — and subtly complex. In Oaxaca, he might make it with hoja santa, chepil and chepiche. Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim – yet his true passion is Mexican home cooking. His first English-language cookbook, entitled Mexico From the Inside Out with photography by Araceli Paz, which traces the life of Pujol, was published by Phaidon on October 19, 2015. This 2017 title features 115 easy, fast, and authentic Mexican dishes for home cooks, many of them taking 30 minutes or less to prepare. The tool itself takes on the sazón (seasoning) of the cook, each use building on the last. We're giving away a $250 gift card to Barnes and Noble! It’s not who makes the most delicious pipián (a mole made with pumpkin seeds); it’s enjoying the process of making it. Enrique Olvera ’99 is an internationally renowned chef and owner of Grupo Enrique Olvera. 365 Bloor Street East, Toronto, Ontario, M4W 3L4. Tu Casa Mi Casa is perhaps the buzziest cookbook of 2019. He is a chef from another country that revolutionized his homeland’s cuisine to … In 2000, armed with classical training and haute cuisine experience, Olvera returned to Mexico City to open his own restaurant, Pujol, a slurring of pozole, his nickname in school. To try a recipe from the book, check out: Herb guacamole, Veracruz-style cod and Mexican chocolate ice pops. Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book. You may know author Enrique Olvera from Chef’s Table; here he shares 100 of the Mexican food recipes close to his heart. We have enabled email notifications—you will now receive an email if you receive a reply to your comment, there is an update to a comment thread you follow or if a user you follow comments. Peek into Marcela Valladolid’s San Diego upbringing with this 2019 book of delicious authentic and hybrid Mexican American dishes. Enrique Olvera, left, and Veracruz-Style Cod (Bacalao a la veracruzana). In stark contrast to the white plate on which it’s served, two concentric circles — the outer a mahogany mole negro (mole viejo), the inner a brick-coloured mole rojo (mole nuevo) — sit waiting to be swiped with their sole accompaniment, tortillas. There was an error, please provide a valid email address. So if you can’t find good tomatoes … just char eggplant the same way and then make the salsa like you’re making a salsa verde,” he says. With two exceptions, these books were published in the last two years, and most of them are very recent! 13) and Cosme (No. I can’t wait to try Toasted Corn with Crema, Ground Chile, and Queso Fresco (aka street elotes). It was absolutely unbelievably delicious. I’ve lived in Los Angeles, a city with about 5 million Mexican American residents, for almost 20 years.