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A stunning, hand-lettered and fully-illustrated cookbook featuring more than 100 authentic recipes collected from home kitchens across Latin America. Discovered as a successful self-published Kickstarter project, Mi Comida Latina captures the warmth and depth of culinary traditions in Mexico, Peru, Ecuador, Colombia and Puerto Rico. Artist/author Marcella Kriebel's vivid, charming watercolors accompany more than 100 recipes including arepas, tamales, ceviches, fish tacos, salsas, flan, spicy micheladas and icy watermelon paletas, plus traditional kitchen tools, techniques and practical tips for choosing and preparing mango, cactus, yucca, coconut and other produce. Every page is a joyous work of art.
Explore the recipes and stories behind the vibrant cuisine of Cuba in this beautiful, fully-illustrated cookbook.
NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • JAMES BEARD AWARD WINNER • IACP AWARD WINNER • A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52’s Sweet Heat “This intimate look at a country’s cuisine has as much spice as it does soul.”—Publishers Weekly (starred review) ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context—both personal and cultural—to quilt together a story that is rich and beautiful, touching and insightful.
A collection of recipes for Puerto Rican dishes, covering all courses from soups to desserts, with a chapter on rum drinks. Includes a glossary and English and Spanish indexes.
Did you know that there are over 5000 types of potatoes sold in South America? Or that in Honduras, a song about conch soup reached the Billboard Top 100 Charts? Latino culture spans Southern and Central America as well as the Caribbean, but often when we think of Latino foods, we think tacos, burritos, and other common Mexican dishes. Proud to Be Latino: Food/Comida teaches children how different Latino countries use similar ingredients to create unique regional dishes. The dishes and their descriptions are given in both English and Spanish, and parents will enjoy the sidebars with additional fun facts about Latino food and culture. This bilingual board book takes the reader beyond a basic language primer and dives deep into the heart of Latino culture . . . which is the food, of course!
The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world - under the expert tutelage of globally renowned Peruvian chef, Virgilio Martinez
NATIONAL BESTSELLER The bestselling author and singer shares her personal brand of keto, including everything from recetas sabrosas to fun workouts and motivational personal stories to inspire all Latin-food lovers. Let’s face it. Growing up Latina means tortillas, chips, rice, and beans are served with everything. Chiquis has tried almost every diet out there, but none felt satisfying or sustainable. That’s why she teamed up with her personal trainer, Sarah Koudouzian, to create Chiquis Keto, a realistic diet that helps her stay healthy while still enjoying her favorite dishes. Now Chiquis wants to share her mouthwatering recipes and workout routine with you to help kick-start your healthy lifestyle! From tacos to tequila, Chiquis Keto is your 21-day starter kit to look and feel your best without sacrificing fun and flavor. Complete with Chiquis’s Chi-Keto Menu—featuring more than sixty meals, snacks, and drinks, like Chiquis’s keto-friendly Huevos Rancheros; Mexican Hot Chocolate Pudding; and Paloma Blanca, her version of a low-carb margarita—and Sarah’s workout plan, Chiquis Keto will help you tighten your curves while still enjoying your fave foods!
Mexican street food is one of the world's most diverse and delicious cuisines--dive in with this beautifully packaged book. Mexican food might seem easy to imitate. But a taco with soul? Now that's a different story. Many have wrestled with this ancient cuisine and its punch-in-the-face flavours. Most have failed. Thankfully, Comida Mexicana is the real deal. Rosa Cienfuegos travels the length and breadth of her homeland to bring you Mexico's most beloved snacks, tacos, tortas and tamales. From the vibrant streets of Mexico City, to tucked-away villages and tranquil coastal towns, each region and every family has their favorite dish and a story to tell. Discover them here. Ditch the imposters, eat like a true Mexican.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY REAL SIMPLE “I have never read a more passionate and heartfelt expression of Colombian culture and cuisine in English. I’ve been waiting for years for a book like this to come out.” –J. Kenji López-Alt, New York Times bestselling author of The Food Lab A recipe developer and food stylist—whose work has taken her across the globe to work with clients like Michelle Obama and into the test kitchens of today’s most esteemed culinary publications—pays homage to her native country with this vibrant, visually stunning cooking, the first dedicated solely to Colombian food, featuring 100 recipes that meld the contemporary and the traditional. To Mariana Velásquez, a native of Bogotá, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul. In Colombiana, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians. Here are recipes for classics such as arepas and empanadas, as well as “Colombian-ish” recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint), Gazpacho de Papaya y Camarón Tostado (Spicy Papaya and Charred Shrimp Gazpacho), and Cuchuco de Trigo con Pollito y Limón (Lemony Bulgur Farmer’s Chicken Soup). In addition to offering a unique perspective on Colombian food, Mariana shares the vibrant style of Colombian tablescapes and entertaining. For her, the best meals are never simply about the food on the table—they are an alchemy of atmosphere, drinks, and simple snacks and sweets that complete the experience and make it memorable. Rich with culture and stories as well as one-of-a-kind recipes and stunning photography, Colombiana is a gastronomic excursion that reminds us of the power of food to keep tradition alive.
In Latinx Art Arlene Dávila draws on numerous interviews with artists, dealers, and curators to explore the problem of visualizing Latinx art and artists. Providing an inside and critical look of the global contemporary art market, Dávila's book is at once an introduction to contemporary Latinx art and a call to decolonize the art worlds and practices that erase and whitewash Latinx artists. Dávila shows the importance of race, class, and nationalism in shaping contemporary art markets while providing a path for scrutinizing art and culture institutions and for diversifying the art world.