LA MESA MEXICANA: THE FOOD OF MEXICO (HB)

Over 120 recipes that showcase the diversity, breadth and influence of Mexican ingredients and cuisine. Rosa begins in the north with the original recipes for Chile con queso, Carne asada and Tacos de pescad; travels to the centre for 'drowned' Tortas, local Goat tacos, and desserts including Ixtete and Uvate; and concludes in the south, where we learn the secrets to a mole negro and tlayudas. Filled with food and location photography, and stories from each of the regions that explore history, ingredients, and cultures. By the same author: Comida Mexicana.