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Provecho is the book for every cook who's wasted countless hours finding legitimate Mexican recipes online.It's a fun and accessible hardback guide to tacos and Mexican food written by Daniella Guevara Munoz, the only cook in Australia with the authority and insight to tell the story just right. Daniella delivers tips, tricks and 120-plus recipes, and shares stories, cooking equipment insights and an essential pantry list, making it easy for home cooks of any level to connect with real Mexican food with confidence.
Chapters include:
- Lo basico: Essentials, including salsas, corn chips, tortillas, blistered chillies, refried beans
- Desayunos: Breakfast, including chilaquiles, huevos rancheros, mole eggs
- Sopas y caldos: Soups, including bread soup, tortilla soup, poblano chilli soup, Yucatan-style chicken soup
- Antojitos, garnachas y entradas: Snacks and starters, including guacamoles, chipotle dry pasta, mushroom chorizo gordita, quesadillas fritas, fish ceviche with mango and avocado
- Tacos, tostadas y tortas: Tacos, tortillas and loaded rolls, including stuffed jalapeño chillies taco, pickled pork skin tostadas, sterak and cheese torta
- Platos fuertes y guisados: Mains, including Swizz enchiladas, slow cooked short rib in tomatillo, chicken mole, traditional meatballs, pork loin in adobo
- Dulce: Desserts, including cheese flan, tres leches cake, chocolate ice cream, sugar skulls, churros
- Bebidas: Drinks, including hibiscus water, rice milk, hot chocolate, margarita, paloma
This glorious food, shot by internationally acclaimed photographer Simon Bajada, is for anyone who craves authentic Mexican flavors.
List of contents
¡Buenos dias!
Utensilios de cocina: Mexican cookware
Alacena Mexicana: Mexican pantry
Lo basico: Essentials
Desayunos: Breakfast
Sopas y caldos: Soups
Antojitos, garnachas y entradas: Snacks and starters
Tacos, tostadas y tortas: Tacos, tortillas and loaded rolls
Platos fuertes y guisados: Mains
Dulce: Desserts
Bebidas: Drinks
Acknowledgements
Index
About the author
Daniella is a Mexican cook who grew up in the Iztapalapa borough of Mexico City. A marine biologist, she worked as the director of Puerto Morelos Marine Park on the Yucatan Peninsula before her 2012 move to Adelaide (with her academic husband Kor-jent van Dijk) sparked a delicious career change. In Adelaide, Daniella's passions for community, food and Mexico could shine, and her and Kor's underground dinner series, Mi Mero Mole, enjoyed a cult following before their traditional taqueria, Port Adelaide's La Popular Taqueria, opened in 2017. La Popular Taqueria is now one of Australia's most acclaimed Mexican restaurants, while Daniella is increasingly sought after at festivals and in the media (SBS, The Guardian and Broadsheet) for her expertise and knowledge.
