Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking - Tapa dura

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Roberto Santibanez is a graduate of Le Cordon Bleu in Paris, the chef/owner of Fonda in Brooklyn, New York, and the Culinary Partner of The Taco Truck in Hoboken, NJ. A native of Mexico City, he is the President of Truly Mexican Consulting in New York and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of Rosa's New Mexican Table . JJ Goode is a Brooklyn-based food writer who has written about food and travel for the New York Times , Gourmet , Saveur , Bon Appetit , Food & Wine , and Every Day with Rachael Ray . He is a contributing editor for Details , and the coauthor of Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto and Serious Barbecue by Adam Perry Lang. Romulo Yanes is a New York-based photographer who specializes in editoril, food, and travel. He was the photographic eye for Gourmet for nearly 25 years, capturing memorable images for the magazine's covers and travel and food segments.

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Praise for Truly Mexican

"Roberto Santibañez is that rare bird—a great chef and a great teacher—and it's the combination of these talents that makes this book so wonderful. It's an excellent tutorial on Mexican sauces: the ingredients, the techniques, the multiple dishes you can make from each of them, as well as the lip-smacking side dishes that go with them. If you want to cook Mexican food at home more often—and who doesn't?—this is the book for you."
—Sara Moulton, author of Sara Moulton's Everyday Family Dinners

"Truly Mexican breathes the soul and spirit of Mexican cuisine. It is an exceptional book that discloses the essence of Mexican cuisine, from simple street foods like tacos to complex masterpieces like moles. An essential work for anyone who is passionate about this amazing cuisine."
—Mark Miller, author of The Great Chile Book, Tamales, Tacos, and other books

"With this text, Chef Santibañez has moved the understanding of Mexican cuisine forward in a significant way. Although the recipes in this book are, by themselves, a wonderful collection, Roberto delivers them in a format that leaves the reader with true knowledge of the Mexican kitchen."
—Mark Erickson, Certified Master Chef and Vice President–Dean of Culinary Education at The Culinary Institute of America

"Roberto Santibañez's excellent Truly Mexican is a book that should be on the shelves of home cooks who really want to know what Mexican food is all about."
—Zarela Martinez, www.zarela.com