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Innovative chef and culinary trend-setter Gabriela Camara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking.

About the Author

GABRIELA CAMARA is the chef-owner of Mexico City's most famous and trafficked restaurant, Contramar, and its sister restaurant, Cala, in San Francisco. Mentored by Diana Kennedy and Enrique Olvera, Camara has become internationally recognized as the leader of accessible yet sophisticated Mexican cooking. She has appeared in every major American newspaper and food magazine. In 2016, Cala was named one of Bon Appetit's 50 Best New Restaurants, Food & Wine's Restaurant of the Year, and a semifinalist for the James Beard Foundation's award for Best New Restaurant. MALENA WALTROUS has worked as a recipe tester for Melissa Clark and written about food, books, and travel for the New York Times, Allure, Conde Nast Traveler and Salon. Her novel, If You Follow Me, was published by Harper Collins. She leads the Online Writer's Studio at Stanford University, where she teaches fiction and food writing.

Reviews

"Camara's simple yet thorough instructions make home cooks feel as though she's right next to them, talking over a cutting board about technique and the importance of sustainable, fresh ingredients. From tricks for maximizing flavors while saving money to instructions on navigating Mexican cuisines, Camara makes this book feel like a mini-encyclopedia on Mexican food. And with personal stories woven throughout, readers will sense Camara's love and passion for the food. With its comprehensive approach, My Mexico City Kitchen will empower enthusiastic home cooks with the knowledge and skills to adapt Mexican cuisine on their own."--Eater

"Camara's delightful cookbook offers a nuanced window into the evolving cuisine of Mexico City and beyond."--Publishers Weekly "I'm psyched about this book not just because I'll be able to impress friends and internet strangers with what I'm sure will be my extremely imposter version of Gabriela Camara's signature red-and-green grilled snapper, but also because it'll provide more insight into how she thinks as a cook (and a person!)."--Julia Kramer, Bon Appetit

"Gabriela Camara's sense of place infuses every aspect of her cooking. Her food is bold, beautiful, approachable, and, most of all, insanely craveable. And now with My Mexico City Kitchen she generously brings you into her kitchen."--Nicole Krasinski, chef and co-owner of State Bird Provisions and The Progress "This super-personal book lets us in on the magical mind and mission that have given us two of my favorite restaurants--Contramar and Cala. Gabriela Camara's passion for the lush, fresh, and bold flavors of her home country of Mexico bursts from these pages and her detailed recipes give us all a chance to bring her delicious food into our own homes."--Suzanne Goin, chef and co-owner of Lucques, a.o.c., and Tavern "As a fellow female chef and entrepreneur, Gabriela Camara's culinary career stands out to me as one of great authenticity and passion. Her devotion to her food, staff, and community resonates throughout her restaurants, filling them with an ethos of family that is felt by each and every person who enters."--Melissa Perello, chef-owner of Frances and Octavia

"Gabriela Camara brings tradition and innovation together in recipes that are familiar yet original, simple but sophisticated. I can hear her saying 'you must try this!' as I read her recipes and I agree-- you must."--Elisabeth Prueitt, co-founder of Tartine Manufactory and Tartine Bakery

"This book brings me back to the first time I ate at Contramar, and the radical simplicity of Gabriela Camara's grilled whole fish: superbly fresh, adorned with red and green salsas, and served family-style with a stack of freshly made tortillas. Camara is a beautifully intuitive cook and keen observer of flavor, but her cooking is about so much more than just tasty and inspiring food. Camara's restaurants are gathering places that celebrate the deep importance of sustainability as well as the culture, creativity, and diversity of Mexico City. These are the powerful and delicious messages delivered to you with every organic corn tortilla."--Alice Waters, owner of Chez Panisse and founder of The Edible Schoolyard Project