Mexico: The Cookbook
Mexican food is a marriage of not only Spanish and indigenous flavours but also the cooking techniques, which belong to both cultures
Mexican
Mexico is perhaps the only country in the world where the very act of eating is emblazoned across its national flag. On the Mexican coat of arms, an eagle, resting on a cactus, devours a snake. This wild act of gastronomy, illustrates just how central food is in Mexican culture.

Yet, look beyond this feral act of natural gastronomy and you'll soon discover that Mexican food is labyrinthine. Dishes like tacos, tamales, and moles fork off in many different directions, in endless variations.

Tortillas-the corn flatbreads that have been the staple of Mexico since ancient times-are used in hundreds of ways. Chiles, the famed Mexican ingredient, are not simply distinguished by being red or green, long or small, but come in around 300 different varieties and not only add heat but flavour.

Mexican food is a marriage of not only of Spanish and indigenous flavours but also the cooking techniques, which belong to both cultures. In fact, Spanish culinary customs of the 16th century were the result of Mediterranean, Arab and Jewish influences and regional variants of the Iberian Peninsula. Add Mesoamerican heritage, a huge degree of biodiversity and a true commitment to cookery, from street stalls to fine dining, and you soon see why international chefs such as René Redzepi are fired up on this diverse national cuisine.

VIDEO
Phaidon author Margarita Carrillo Arronte talks Mexican food and culture

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Mexico: The Cookbook

Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.

The book features more than 650 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.