{"product_id":"9781419735424","title":"Oaxaca: Home Cooking from the Heart of Mexico","description":"\u003cb\u003eBricia Lopez’s \u003ci\u003eOaxaca \u003c\/i\u003eis a colorful celebration of Oaxacan cuisine from her family’s landmark Guelaguetza restaurant in Los Angeles, co-written with food writer Javier Cabral.\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e“Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. . . . Now we all get the chance to hear the stories and taste the food that makes Oaxaca one of the best places to eat on Earth.” ―José Andrés, chef, entrepreneur, philanthropist\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e 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, \u003ci\u003eOaxaca\u003c\/i\u003e offers 140 authentic-yet-accessible recipes using some of the purest pre-Hispanic and Indigenous ingredients available.\u003cbr\u003e\u003cbr\u003e Sections and recipes include: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThe Staples of Oaxaca \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e Masa\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHuevo en Frijol\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAntojitos Oaxaquenos (Tamales and Finger Foods)\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e Tamales de Mole Negro\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTacos de Chapulin y Chicharrón\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSopas y Caldos (Soups)\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e Pollo en Salsa Verde con Papas y Nopales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCaldo de Pata\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eOur Moles\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e Mole Negro\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eMole Verde con Puerco\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFamily Meals\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e Chiles Rellenos de Picadillo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTacos de Barbacoa de Chivo\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBreakfast\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e Chilaquiles\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHuevos Rancheros\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSalsas\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e Salsa de Tomatillo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eGuacamole\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMezcal Cocktails, Aguas Frescas, and Our Michelada\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e Pasión de Oaxaca\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSparkling Limonada\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e Lopez writes in her introduction, “In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for \u003ci\u003eaciento \u003c\/i\u003e(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.\u003cbr\u003e  \u003cbr\u003e From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, \u003ci\u003eOaxaca \u003c\/i\u003edemystifies this essential cuisine.\u003cbr\u003e  \u003cbr\u003e Packed with mouth-watering color photographs.","brand":"Abrams","offers":[{"title":"Default Title","offer_id":43129034997821,"sku":"9781419735424","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/0838\/9949\/files\/9781419735424_p0.jpg?v=1777030826","url":"https:\/\/www.tatteredcover.com\/products\/9781419735424","provider":"Tattered Cover","version":"1.0","type":"link"}