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Bricia Lopez & Javier Cabral

Oaxaca: Home Cooking from the Heart of Mexico

$45.00
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Oaxaca: Home Cooking from the Heart of Mexico is backordered and will ship as soon as it is back in stock.

Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles.

The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic yet accessible recipes using some of the purest pre-Hispanic and Indigenous ingredients available.

Lopez writes in her introduction, “In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for aciento (pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children.”

When you try her recipes, you’ll know why food and life are so connected, vibrant, and essential to the people of Oaxaca. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

Learn More About the Author(s)

Bricia Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother’s kitchen. She is the coproprietor of Guelaguetza.

Javier Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. They both live in Los Angeles.

Release Date: 2019

Condition: New

Language: English


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