The Food of Mexico | La Mesa Mexicana
The Every Space
Please Note:
Clay pots are made from natural terracotta, so each one is a little different. You may notice small variations in colour, tone and texture from pot to pot. Terracotta is porous too, so when you water your plant the clay will absorb some of that moisture and naturally darken, often in patches, before drying back to its original shade.
Over time, your pot may develop a soft white patina from the minerals in soil and water. We think this only adds to its charm and shows it's doing its job.
La Mesa Mexicana is the follow-up cookbook to CDMX and Comida Mexicana by Rosa Cienfuegos and features more than 120 recipes that showcase the diversity, breadth and influence of Mexican ingredients and cuisine on the global stage.
La Mesa Mexicana begins in the north of Mexico with the original recipes for Chile con queso, Carne asada and traditional Tacos de pescad. Rosa then takes us to the central heart where we discover ‘drowned’ Tortas, local Goat tacos, and unique desserts like Ixtete and Uvate, before ending in the south where we learn the secrets to a classic mole negro, tlayudas and more.
Filled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, La Mesa Mexicana is an ode to one of the oldest cuisines in the world; a celebration of the globally recognised and lesser-known indigenous recipes that have been passed down through the generations.
Publisher : Smith Street Books
Publication date : 2 Oct. 2025
Edition : 1st
Language : English
Print length : 336 pages
ISBN-10 : 1923239422
ISBN-13 : 978-1923239425
Item weight : 1.53 kg
Dimensions : 20.78 x 3.73 x 26.77 cm
