Made in Mexico: The Cookbook: Classic And Contemporary Recipes From Mexico City Hardcover – Illustrated, September 10, 2019

This is a beautifully photographed and written book that is both cookbook and restaurant travel tome. The recipes are easy to follow and nearly every recipe has a full page picture of the finished dish, which range from elegant to traditional to homestyle cooking, all of which you will find in Mexico City. And since the city covers a wide range of regional specialties that you might not otherwise find outside of its respective region, you will find such dishes as Pescado Veracruzana and Cochinita Pibil (marinated pulled pork). One of the first recipes I cooked was the Cochinita Pibil, pictured above. The recipe has instructions to cook this in the oven, but it is fantastic in your Kamado or Green Egg cooker. The pork was divine! The author does not lie when he says the leftovers are 'like gold in the fridge.'The index is in both Spanish and English and there is a very helpful restaurant index and map. If it's possible for a cookbook to make one homesick for a city they have never lived in but love nonetheless, this is it!

This is a superb cookbook, and recommended to anyone who's a fan of Mexican cooking. The recipes are highly approachable, not complicated, and "cookable" but not oversimplified or untrue to the spirit of the originals. And, best of all, most of the dishes presented are in some way not quite what every other Mexican cookbook includes - Mena drills a little deeper than the usual suspects, and it's a genuine addition to my shelf.The focus on Mexico City pays two dividends - one, that city draws many dishes from elsewhere in Mexico and puts its own spin on them, and two, Mena includes notes on restaurants and cantinas specializing in each dish in the headnotes. It's a superb cookbook, but it'd also be a great culinary travel guide if you find yourself in the DF.Made in Mexico is cookable, authentic but not precious about it, paints a detailed picture of the Mexico city food scene, and brings some genuine novelty to the table. I really can't say anything better about a cookbook than that.

I collect cookbooks from all over the world and yet couldn't find what I was looking for in authentic Mexican. Odd, especially since the US is located so close to Mexico, literally. lol. Danny Mena with Nils Bernstein and collaborators created not only wonderfully tasteful dishes but mouth watering visual artistry of the creations. Past and present collide with Chef"s culinary roots and continued "on the road absorption" of contemporary and futuristic trends. This one should be in everyones collection. Here's to Tacos, a simple dish misunderstood by most Americans.

The best Mexican cookbook hands down! I just received it and am having so much fun working my way through every delicious recipe. The photos are also amazing! A must for every Cocina!!!

Wow. I thought I wanted an authentic Mexican cookbook until I got this cookbook. I had no idea. The ingredients used are not stocked in my grocery store and I truly will not spend the time it would take to prepare most of the recipes. That said, I can’t “gig” the book as I’m thinking I didn’t understand what authentic Mexican is....

Such a beautiful cookbook with wonderful recipes.

Nice book

I bought this book last year on a trip to Mexico City and have since cooked a few recipes. All of them well explained and very good. I'm waiting to go back to Mexico and try some of the spots.

Muy bien

I just got the book today and absolutely love it. It’s not only beautiful with great pictures, but the recipes look amazing. I’ve had fun just going over all the recipes. I am from México and a decent cook, so I can tell the recipes are the real thing with a slight adaptation as required for people living abroad. All the basic recipes are included as well as many regional dishes that have become popular in Mexico City. I can’t wait to try the first recipe!

Bought this book for my husband. The recipes titles are in mexican, unhelpful. There are photos for each meal which is good. Ingredients are hard to get. Lot’s of time consuming meals. Too many ingredients. We’ve made one thing, Chorizo de Sidre which was really good but i think we’ll rarely use this book.