{"id":809,"date":"2012-11-29T10:36:33","date_gmt":"2012-11-29T14:36:33","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=809"},"modified":"2012-11-28T23:16:36","modified_gmt":"2012-11-29T03:16:36","slug":"truly-mexican-essential-recipes-and-techniques-for-authentic-mexican-cooking","status":"publish","type":"post","link":"https:\/\/www.eatcooklive.com\/?p=809","title":{"rendered":"Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking"},"content":{"rendered":"<p><a href=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2012\/11\/The-Art-of-Cooking-Mexican.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-811\" style=\"margin: 5px;\" title=\"The Art of Cooking Mexican\" src=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2012\/11\/The-Art-of-Cooking-Mexican-265x300.jpg\" alt=\"\" width=\"265\" height=\"300\" srcset=\"https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2012\/11\/The-Art-of-Cooking-Mexican-265x300.jpg 265w, https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2012\/11\/The-Art-of-Cooking-Mexican.jpg 732w\" sizes=\"auto, (max-width: 265px) 100vw, 265px\" \/><\/a>Last year, <a title=\"Mustard Crusted Chicken\" href=\"http:\/\/www.eatcooklive.com\/?p=235\">Loren posted about gifting <em>Good Meat<\/em> to his brother<\/a>. \u00c2\u00a0After receiving the book, Loren&#8217;s brother sat down to give it Saturday read with a few cups of tea. \u00c2\u00a0I had the much the same experience when I got my hands on\u00c2\u00a0<em>Truly Mexican<\/em>.<\/p>\n<p>The author <a href=\"http:\/\/robertosantibanez.com\/\">Roberto Santibanez<\/a> is the head chef of <a title=\"Number 3: Fonda\" href=\"http:\/\/www.eatcooklive.com\/?p=524\">Fonda<\/a>\u00c2\u00a0(the\u00c2\u00a0restaurant\u00c2\u00a0that redefined Mexican food for me). \u00c2\u00a0Before I&#8217;d eaten at Fonda, I heard Santibanez on <a href=\"http:\/\/www.splendidtable.org\/\"><em>The Splendid Table<\/em><\/a> and knew I had to learn more about real Mexican food. \u00c2\u00a0My meals at Fonda have blown me away and I could only resist buying this book for so long.<\/p>\n<p>The cookbook offers up page after page of instruction, recipes, and beautiful photos. \u00c2\u00a0The reader is taken through the basics (how do you core a tomato, roast garlic, or pit an\u00c2\u00a0avocado)\u00c2\u00a0through easily executed salsas,\u00c2\u00a0guacamoles, and <a href=\"http:\/\/en.wikipedia.org\/wiki\/Adobo\">adobos<\/a>\u00c2\u00a0to the advanced 22 ingredient multi-hour process that is the legendary <a href=\"http:\/\/en.wikipedia.org\/wiki\/Mole_(sauce)\">mole<\/a> poblano.<\/p>\n<p>Another thing I love about this cookbook is the fact that Santibanez recognizes that owning the book doesn&#8217;t mean that you automatically live in Mexico or give you access to markets filled with the proper ingredients. To help bridge the gap between grocery store reality and Mexican cooking necessity, <em>Truly Mexican<\/em> lists a number of websites where more obscure chilies and other\u00c2\u00a0ingredients\u00c2\u00a0can be purchased and offers a few alternative chili peppers for some of the dishes. \u00c2\u00a0I know it would be great to make my way to a proper store to purchase these items, but it&#8217;s nice to know I don&#8217;t have to to get what I need.<\/p>\n<p>I haven&#8217;t gotten to cooking anything from here yet, but, once I&#8217;ve take care of Thanksgiving leftovers, Taco\u00c2\u00a0Tuesday better look out! \u00c2\u00a0For now, I&#8217;m happy to page through this tasty tome before bed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last year, Loren posted about gifting Good Meat to his brother. \u00c2\u00a0After receiving the book, Loren&#8217;s brother sat down to give it Saturday read with a few cups of tea. \u00c2\u00a0I had the much the same experience when I got my hands on\u00c2\u00a0Truly Mexican. The author Roberto Santibanez is the head chef of Fonda\u00c2\u00a0(the\u00c2\u00a0restaurant\u00c2\u00a0that redefined [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[53,17,171],"class_list":["post-809","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-cookbook","tag-mexican","tag-truly-mexican"],"_links":{"self":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=809"}],"version-history":[{"count":0,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/809\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}