Mexican Modern: New Food from Mexico

by Fiona Dunlop, Jean-Blaise Hall (Photographer)

Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and ingredients combined with modern presentations are sweeping a wind of change through the country's legendary food. From Mexico City to Veracruz, from Michoacn to Puebla and from Oaxaca to the Yucatn, Fiona Dunlop has sought out 12 chefs at the forefront of Mexican cooking to discover the recipes at the heart of this revolution. Backing them up are sections on market food cooks who still make old classics in time-honored ways. Among the recipes, you will find inventive new dishes as well as modern versions of classics. Chilies, seafood, chicken, duck, pork, game and corn tortillas play a central role as do vegetable dishes based on beans, tomatoes, avocadoes, squash, corn, sweet potatoes, pumpkin seeds and mole sauces..

192 pages, Hardcover

First published March 1, 2009

About the author

London-born Fiona Dunlop writes cookbooks and travel guides. She currently resides in Andalusia.


https://www.fionadunlop.com