SPRING ISSUE 2017

 

– DISCOVER THE ANCESTRAL ORIGINS AND FLAVOURS OF MEXICO’S DELICIOUS CUISINE –

The grand Mexican gastronomy is so much more than just guacamole and what Tex-Mex food might want you to believe.

It is the heart and soul of Mexico’s hospitality, a vast universe of flavours, stories and ingredients that came from the Far East, Europe and Africa that were transformed into the lavish dishes that built a world-acclaimed cuisine.

  • Through 8 in depth articles you will find how Mexican gastronomy evolved from its pre- Columbian origins to become the most compelling national cookbook that brought together the Old and New world.
  • Rocio captures the essence of the origins of Mexican food in a compelling work that is accessible as it is thought provoking, with mouthwatering traditional recipes such as corn tortillas, and classic techniques to prepare authentic salsas. They will inspire you to create your own traditions and feed your friends and family with love, history and great food.

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Author
Food researcher, cook and author. Editor of SABOR! This is Mexican Food Magazine and producer of Pass the Chipotle podcast.

Comments 2

  1. sarah
    Reply

    wow what a lovely publication. i’ve always enjoyed trying mexican recipes so i will be reading this with great interest getting some ideas for meals

     
    13 April, 2017
    • Rocio Carvajal
      Reply

      Why thank you Sarah! Hope you try some and share your results. Happy cooking!

       
      13 April, 2017

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