ABOUT THE BOOK
Authentic, No-Fuss Mexican meals
From Chile-Glazed Pork Chops to Dos Leches Flan, Lourdes Castro offers clean, vibrant flavors that are the essence of great Mexican food. In SIMPLY MEXICAN, she presents authentic recipes that don’t require a fortnight to prepare or extended shopping forays to find rare ingredients. Castro honed her knowledge of traditional south-of-the-border dishes by teaching the fundamentals to adults and children at her Miami cooking school, and now she’s introducing real Mexican fare that works for busy cooks every night of the week.
SIMPLY MEXICAN features easy-to-prepare, fun-to-eat favorites with big flavors, such as Chicken Enchiladas with Tomatillo Sauce and Crab Tostadas. Once you have mastered the basics, Castro will guide you through more advanced Mexican mainstays such as adobo and mole, and show you how to make the most effortless savory and sweet tamales around. With cooking notes that highlight useful equipment, new ingredients, shortcut techniques, and instructions for advance preparation, SIMPLY MEXICAN demystifies authentic Mexican meals so you can make them at home in a snap.
“With this book Lourdes Castro has added a spark of creativity and simplicity to Mexican food that up until now had not yet been realized. It gives me a huge sense of pride and honor to know that this book exists, as it will help a large audience re-create these gems in a simple and straightforward way.”
--Aarón Sánchez, chef/owner of Paladar and chef/partner of Centrico, author of La Comida del Barrio, and former cohost of Food Network’s Melting Pot
“Here, at last, are real Mexican recipes that are authentic, creative, and fun to prepare. Lourdes Castro creates an atmosphere that makes learning about enchiladas, tacos, and salsas exciting and interesting, and her precise methodology with Mexican cookery is refreshing and very entertaining. Highly recommended.”
--Jonathan Waxman, chef/owner of Barbuto and West County Grill and author of A Great American Cook
LOURDES CASTRO was born and raised in Miami, where she founded the Ars Magirica Cooking School and served as a personal chef and nutritionist for numerous high-profile clients. A former associate of the James Beard Foundation, she is a regular contributor to the New York Social Diary’s dining section and has taught in the food studies department at Johnson & Wales University. Castro currently teaches food science at New York University and is the director of the Culinary Academy at the Biltmore Hotel in Coral Gables, Florida. She is also an active member of Les Dames d’Escoffier. She lives in New York City.
From the Hardcover edition.
ABOUT THE AUTHOR
LOURDES CASTRO was born and raised in Miami, where she founded the Ars Magirica Cooking School. A former associate of the James Beard Foundation, she is a regular contributor to the New York Social Diary's dining section and has taught in the food studies departments at Johnson & Wales University. Castro currently teaches food science at New York University and is the director of the Culinary Academy at the Biltmore Hotel in Coral Gables, Florida. She lives in New York. THE AUTHOR SCOOP
What's the oddest food you've ever had?I was in Madrid working as a personal translator for famed Australian chef Tetsuya Wakuda during the Madrid Fusion culinary conference. One evening, we went to a two star Michelin restaurant in Madrid and sat in the kitchen at the chef’s table. As is customary in those situations, our menu was decided by the chef. Plates of delicious food flowed to the table; I dug in and found one dish to be remarkable. When I asked Mr. Wakuda what we just had, he responded, “Cocks comb.” I couldn’t believe it. It was the first time I ate an animal’s scalp. And I loved it!Have you ever met a famous person?During that infamous meal in Madrid when I ate an animal’s scalp, we were told that David Beckham was in the restaurant (it was during the time he played for Real Madrid and apparently he is a lover of gastronomy). He heard Mr. Wakuda was at the chef’s table – the table he usually sits at – and wanted to meet him (and me!)What food could you not live without?I’m Cuban…there is no way I could function as a productive member of society without Cuban coffee.What are you working on now? My second book with Ten Speed Press, which is a Spanish-English dictionary of culinary terms entitled Eat Drink Think in Spanish. I envision it sitting on desks next to Food Lover’s Companion – a must have for every chef or cook.Any memorable kitchen disasters?I’m usually pretty composed in the kitchen while teaching my cooking classes, however, there was one disaster that I just could not manage. The recipe in question was a Spanish omelet, which is made with a good amount of eggs. This mixture needs to cook until it sets slightly and then it gets flipped over to continue cooking. The flip is definitely a bit tricky. One student was overly ambitious and somehow managed to miss the pan entirely and poured the half raw egg mixture all over the gas burners. Needless to say it not only created a mess – but the eggs began to coagulate with the heat of the stove and clogged the burners. Class dismissed!
Published by: Ten Speed Press
On Sale: April 27, 2011