{Cookbook review} A very exciting cookbook reached me hot off the press: “Mexico mi Amor” by Luis Fernando Gonzalez Corteswhich was published by Callwey Verlag.
Now I’m going to talk a little bit about what’s going on. I’ve been blogging here for over ten years and not only do I cook like a maniac and constantly think up new culinary outrages, but I also love being inspired. Also through great cookbooks. That’s why I always review new cookbook releases. However, since I can’t and don’t want to do that primarily, I always select very carefully what I want to test and review when it comes to the season’s new releases. Of course the cookbook market offers an incredible number of good new releases, but that would definitely not be possible for me in terms of time. That’s why there are always very subjectively picked out books that I look at more closely. Because if I present something here, then only if I have actually used the cookbook. Between three recipes and many hours of reading through them, I wouldn’t write a single line about a book.
So much for the background ;-).
But now to the book. So Mexican! I’ve been following the author on Instagram for a while now and was very pleased with this publication! Also because I have (unfortunately) had very little contact with Mexican cuisine so far. And this despite the fact that I live in a city that, due to the intense American currents, definitely has one or two restaurants with a theme. However, unfortunately very few of them are really authentic. But that’s often how it is in Germany. You write the country cuisine about the restaurant and then unfortunately you only find what is supposed to sell better on the plates, but not necessarily the real dishes from this cuisine.
The book is brightly colored and cheerful and when you open “Mexico mi amor”, you immediately notice that there is a lot of family, passion and, above all, a bunch of recipes in it that do not embody Mexico as you might get to know as a tourist, but exactly the food that is cooked at home in Mexico. Honest cuisine. No unnecessary frills or detours, just authenticity.
But I’m anticipating too much :-)!
Optics and presentation:
The book impresses with its colorful design and the pictures and recipe photos are also very modern and appealing. The photos of the dishes with the currently very popular hard light fit the theme perfectly and the scenes photographed are also captured in a very high quality and authentically. This is immediately apparent when you first browse through it.
The book is divided in such a way that after the foreword (a small homage to Mexico, of course), Fernando, the author, introduces himself and then takes us into the “How to cook Mexican cuisine”, with everything that goes with it, be it kitchen utensils (I was about to get a tortilla press after reading this book), then about Mercados of Mexico and then of course the recipes, which are broken down from the basics (tortilla, salsas and other basic recipes to the Platillos Clasicos). and of course the new Mexican cuisine, marisco, desayunos, postres and drinks also have their place.
There is also a large chapter dedicated to “How to Mexico”, a small travel guide that whets your appetite to discover the origins of this wonderful cuisine.
Recipes and how to cook them:
My popular sticky note technique was put to the test here during the screening :-D. When I first look through them, I usually mark which recipes need to be on the hot list. What sounds particularly exciting? What have I always wanted to cook? Which ingredient/type of preparation immediately appeals to me? Well, here I just had the problem that I felt like I had to mark everything :-D.
What I have finally cooked so far:
– Tortillas de Maiz
– Frijoles de Olla
– Huevos Rancheros
– Agua de Horchata
– Picadillo
– Carne en su jugo de mi mama
I think it’s great that Mexican cuisine is explained really well to me too. What is important, what is the basis, what combination of which components is common and how can you vary the ingredients? The immanently important section of chili is discussed in great detail, but salsas, recado and tortillas are also explained in a meaningful way, so that many things were much easier to understand for me.
But from the beginning: Of course I had to do Fernando’s too Tortillas de Maiz Test recipe. To be fair, I have to admit that this wasn’t the first tortilla I’ve shaped (and eaten) in my life. The recipe and ingredients work perfectly. However, it takes a bit of practice and feeling to find the perfect thickness without a tortilla press, so that they are just thick enough to be stable in the pan and turned over. The dough is very easy to work with and doesn’t stick. However, you should definitely use baking paper/plastic film when rolling out, then nothing will go wrong. But when the tortillero bakes in the pan and starts to smell and you then wrap it in a clean cloth for the subsequent tortilla party, that makes your heart happy!
Frijoles Refritos (from Frijoles de Olla) are an indispensable part of Huevos Rancheros – my husband wanted this recipe – and of course, as a big breakfast lover, I’m right there! And I can only strongly advise you: try it out! I love hearty things for breakfast! And Huevos Rancheros are simply a great mix: creamy from the eggs, a good base from the tortilla, the warm, spicy salsa, which also brings a bit of fruitiness with the tomatoes, creamy avocado and crema Mexicana, coriander, pickled onions, crumbled feta and of course beans. I’ve never eaten together like this before. But if I could have breakfast exactly like that every day. Of course, you have to prepare a lot for this recipe, but it’s so worth it. And some things can even be made days in advance. Except for the freshly baked tortillas and the eggs, nothing has to be à la minute. Delicious!
I was also very interested in a drink called Horchata waterwhich is made from uncooked rice that has been soaked overnight. After you puree the cinnamon-spiced rice stock and strain it, you get a milky consistency that was really delicious with sugar, vanilla and sweetened condensed milk. On ice in the sun – really surprisingly good! And since you do it yourself, the level of sweetening can be easily adjusted if necessary, although I found the ingredients to be perfectly calibrated. My kids were particularly impressed!
Picadillo
But let’s move on to the next recipe: Picadillo! I deliberately chose a rather “inconspicuous” dish. Because even if huevos rancheros are of course visually appealing, sometimes it is the “quiet” dishes that simply impress with their aroma. I would describe picadillo as a kind of minced meat stew that is cooked with potatoes, carrots and tomatoes and pimped a bit with chopped almonds and raisins (oh yes!). However, this simple list of ingredients would not do Picadillo justice, as the result is a creamy stew that warms and simply delights. Not fancy food, but a wonderfully uncomplicated soul-warmer with ingredients that are easily available and that might appeal to otherwise picky guests.
Our absolute favorite from this cookbook so far has turned out to be… Carne en su jugo de mi mama highlighted. Also a stew, but made with soup beef. With the pressure cooker and a vegetable mixture of zucchini, onions, coriander and tomatoes mixed in the blender, a base is built that is just so yummy. So no tedious chopping ;-). Simple as anything, but you have to figure it out! The highlight is the bacon in which the meat is then fried (and gives it aroma!) and is sprinkled crispy over the plate when served. We were just blown away. So easy to make and so delicious!
Carne en se jugo de mi mama
Across the board, all of the recipes were sufficiently explained for me and they were all really delicious!
On my other cooking list are mole poblano (I’ve had to put up with it in a restaurant in a really stupid quality, so I’d rather try it myself), elote (a hot corn on the cob, but with a hearty seasoning) and aguachile, the Mexican answer to ceviche, so to speak.
Although I could continue the list. There is something on offer.
Conclusion:
Luis Fernando Gonzalez Cortes picks everyone up, so that at some point you feel like you’re sitting at the kitchen table with your mom at home. And I think that says it all.
If you’re in the mood for honest, Mexican cuisine, you’ve come to the right place. The dishes that I tested were really tasty across the board and one even immediately catapulted itself into our regular program (and that’s saying something).
Since this is my honest feedback, I also have to say that the recipes are great, but I noticed both while reading and in the kitchen that it was really easy for me to do, but as a beginner cook or a person who rarely cooks and is perhaps not completely familiar with some products or preparation methods, some of the explanations are a bit brief.
This book is not a basic cookbook for a complete novice cook – but it doesn’t have to be!
But if you’re looking for delicious Mexican dishes, you’ll find what you’re looking for here. Definitely a recommendation!
Note: Many thanks to Callwey Verlag for providing a review copy. My opinion about the content remains unaffected.
