Enrique Olvera opened Pujol in Mexico City in 2000. His awards include: White Guide Global Gastronomy Award; Latin America's 50 Best Restaurants (#4); World's 50 Best Restaurants (#13, 25); and Diners Club Lifetime Achievement Award Latin America. He runs three outposts of Eno, a casual eatery in Mexico City; Criollo in Oaxaca; Cosme in New York and soon Los Angeles; and Atla in New York.
An ode to the kitchens of his homeland, the book teaches readers how to incorporate traditional and contemporary Mexican ingredients into their recipe repertoire, no matter where they live.--EpicuriousWith the hand of an exceptional photographer, Olvera leads us through every corner of Mexico where the most remarkable recipes are formed.--L'Officiel MexicoWe've made it [Chicken Tinga] and it really is very easy.--London On The InsideEnrique Olvera's new cookbook is... An homage to good Mexican home cooking... If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you.--Eater, Best New Cookbooks for SpringTu Casa Mi Casa encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.--Edible Hawaiian Islands...An ode to his homeland.--Food & Wine OnlineTu Casa Mi Casa offers home cooking with the eye of a restaurant chef; clear, straightforward instruction with lessons peppered throughout.--The Globe and MailOlvera and co. focus on recipes for the foundations of Mexican cooking... with bright and simple photos of each to guide you along the way.--Grub StreetA salute to classic home cooking from [Olvera's] native Mexico.--Independent onlineChef Enrique Olvera may be a world-leading chef - reinventing dishes from his native Mexico to an international scale, but his ultimate calling is Mexican home cooking... [The book] offers an appreciation of a cuisine that has traditional roots combined with a contemporary outlook.--Wallpaper* Online...The cookbook that's got all the genius of Olvera's signature cooking but [is] optimized for... the home cook.--Bon Appetit, The 16 Spring Cookbooks Our Team LovesIf we can't have him standing at our stove making tortillas, this is the next best thing.--PureWow...Filled with 100 accessible recipes that will help you learn the building block techniques and ingredients in Mexican cuisine.--Robb Report...A trip deep into Mexico and its colourful ingredients and vibrant flavours.--Vancouver SunAuthor Enrique Olvera is a revered Mexian chef and restauranteur, but this recipe collection is all about traditional Mexican home-cooking - and the dishes are stunning, as well as [mostly] easy to prepare. Plenty of background about ingredients, regional dishes and food history too.--Delicious magazineBring the complex flavours of Mexican cooking into your kitchen.--Foodism online...In his latest cookbook, he is the voice whispering encouragements as you make tamales, chilaquiles and chicken tinga at home.--New York TimesEnrique Olvera... is the voice whispering encouragements as you make tamales, chilaquiles and chicken tinga at home.--The New York TimesFrom tacos, tortillas and tamales to chipotle chilli and chocolate mole - a new cookbook will make you go loco for Latin American food.--The Sunday Times (Ireland)Bring the heat to your next dinner party...--WanderlustIn his second English-language book, Tu Casa Mi Casa, Olvera explores the foundation of all that he does: Mexican home cooking.--National PostIt covers everything... A fiesta for the senses.--The LadyChef Enrique Olvera Celebrates Simple Pleasures of Mexican Cuisine in Tu Casa Mi Casa.--NPR All Things Considered