Truly Mexican
Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking is currently ranked number three on the bestsellers list for Mexican cookbooks at Amazon.com.
Truly Mexican was written by Roberto Santibanez, chef and owner of Fonda restaurant in Brooklyn, NY. Mr. Santibanez is also the president of Truly Mexican Consulting in New York and a member of The Culinary Institute of America’s Latin Cuisines Advisory Council.
Truly Mexican has received a number of very positive reviews on Amazon.com:
This book is an absolute gem. I was on the fence about it because I already own quite a few Mexican cookbooks, but decided to get it from the positive reviews, and feel lucky not to have missed out on it. It’s a cookbook, of course, but in many ways feels like cooking class, not simply a list of recipes. The first section describes ingredients and cooking techniques, and the author does it in a grounded, easily accessible way. He goes into particular detail about how to properly roast chiles and tomatoes, because he says that technique is key to great Mexican cooking. I honestly felt like he was next to me, explaining things. The visuals in the book add tremendously. There are great photos, but there are also a number of colored sections and charts that help explain what the author is getting at and makes quick scanning (for example, to get to the specific chile you want information on) easy.
After this introductory section, there are deep-dive sections on Salsas, Guacamole, Adobos, Moles & Pipianes (seed-based sauces), and then a final section that describes ways to put it all together and make a few side dishes. It feels a little bit like Mexican cooking heaven. I own a few Rick Bayless books, and a couple from Mark Miller and Diana Kennedy. While I like all of those, especially Bayless’s books, this book is the one I’ll come back to again and again. It really is that rich, yet accessible. The ingredients are Mexican – you can make a few things with just tomatoes and onions and jalapeño or serrano chiles, but to get into some of the more interesting recipes, you’ll need to get certain types of chiles from a Whole Foods-type market, or preferably, a Mexican market. I’ve made a couple of the salsas, which were easy and wonderful. Next I’m going to try one of the adobos, and then a mole – my favorite. The ingredients are long for those, but I’m looking forward to it. And there are so many adobo and mole recipes to choose from! Thanks to the author for putting together such a lovely book. – lapis
Love this book! Tried several recipes and everything turned out yummy. The corn tortillas is the best! Purchased 2 books from the same author already.
- Suzanne Tran
The first chapter “Basics” is important and interesting to read. It’s also a great reference during the cooking process to accomplish the taste & texture that is described in these recipes. Every recipe I have made from this book so far has turned out to be wonderful, taking Mexican cuisine to an incredible new level.
- Andrea
My review: Truly Mexican is a nice, well-written book worthy of your bookshelf …especially if you’re looking for a cookbook on Mexican sauces.
It has lots of pictures. I don’t mean to sound so callow but I do like pictures in a cookbook. It’s a big negative for me when a cookbook doesn’t have them. Truly Mexican has lots of nice pictures.
Besides being a great chef, the author, Roberto Santibanez shows he is also a great teacher as the book emphasizes and demonstrates proper technique. However, the main focus of Truly Mexican is on sauces – including salsas, guacamoles, adobos, moles and pipianes.
The first chapter is Basics – Essential Ingredients and Techniques. The book starts off discussing ingredients including herbs and chiles. Nice two-page colored chart on various chiles stating their size, weight, flavor notes, heat level, how to toast them and other notes. Then on to fruits and vegetables such as the avocado, where the author discusses their ripeness, storage, and how to properly pit and cut an avocado. Also discusses garlic, limes, mangoes, pineapple, tomatoes, and tomatillos. A couple of pages on nuts and seeds and then the pantry, where Mr. Santibanez talks about lard, masa, Mexican chocolate, Mexican cinnamon, oil and salt. Tortillas are next – buying and heating store-bought, and making homemade corn tortillas. There are a couple of pages on essential equipment to round out the chapter.
The next chapter is Salsas – Igniting The Fire Of Flavor. This chapter starts with raw salsas and includes recipes for close to a dozen of them. Besides the expected tomato-based salsas, there are a number of fruit salsas. The one I have tried (and can whole-heartily recommend) is the Fresh Mango and Pineapple Salsa. I served it with fish and will definitely make it again. Next time with the Carnitas. The Cucumber Salsa also looks interesting though I haven’t tried it yet. Next are cooked salsas and there are over two dozen of them.
Guacamoles – The Chunky and The Smooth is the next chapter. Features close to a dozen different guacamole recipes. From Classic Guacamole to the one I can’t wait to try, Blue Cheese Guacamole.
Next up is Adobos – Simple Purees With Soulful Applications. Different adobo recipes as well as main course recipes that use those adobos. The one on my can’t-wait-to-make list is Grilled Adobo-Marinated Skirt Steak.
The next chapter is Moles & Pipianes – Mexico’s Iconic Sauces. Many of the sauces in this chapter include the protein in the recipe. Close to three dozen different recipes.
More Ideas For Using Mexican Sauces is probably my favorite chapter. Steak Tacos, Chicken Tacos, Carnitas Tacos (I could eat these everyday for the rest of my life), Shrimp Tacos, Enchiladas, Quesadillas, Tamales, Tortillas Chips, Chilaquiles, Beans with Pork, Carnitas (my favorite), and others. Good stuff!
Sides – For Rounding Out Your Meal is the last chapter. Features a few different recipes for beans and rice, and a couple of others. My favorite for a quick and easy meal is the Fast Mashed Canned Black Beans.
So there you have it. I think Truly Mexican will become one of my favorite Mexican cookbooks and certainly will be my go-to book when I need a sauce recipe. No desserts in this book and though it’s focus is definitely on sauces, it does include quite a number of main dishes and other recipes that use those wonderful sauces. The book is well written and I think anyone wanting to cook an authentic Mexican meal, regardless of their skill level, will enjoy it.
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In this video, chef and author Roberto Santibanez introduces us to Mexican history, culture and cuisine.
In this video, chef and Truly Mexican author Roberto Santibanez, shows us how to make a simple salsa.
In this video, chef and author of Truly Mexican, Roberto Santibanez discusses some final thoughts on Mexican Cuisine.