La Cocina Mexicana

“In order to best describe how the cultures of many remarkably different peoples combined to produce the unique flavors of Mexican cooking, Tausend teamed up with Mexican chef and regional cooking authority Ricardo Munoz Zurita. Both have strong ties to Austin. . . . What their collaboration brings to this book is a depth of understanding of the varied ingredients and cultural influences that come together to make up a nation's cuisine. The authors offer recipes created from the basic ingredients historically available to Mexico's native peoples and then broaden the plate to include dishes featuring the staple foods and cooking techniques of the colonial Spanish and French arrivals as well as the more subtle culinary contributions of enslaved Africans. It's a fascinating and educational approach, told through recipes, personal relationships, anecdotes, and family culinary genealogies documented through years of travel and research.”

— Austin Chronicle

“It was Rick Bayless who opened my eyes to the idea that Mexican cuisines encompasses dishes with many different influences including Maya, France and Spain and even the Philippines. La Cocina Mexicana, Many Cultures, One Cuisine by Marilyn Tausend explores this concept in depth. This book has lots of recipes you probably won't find elsewhere, like chicken in white almond sauce, spicy yucca soup and stew of prickly pear with potatoes and cabbage. I already made the purslane salad with tomatoes and chiles. This one is a keeper.”

— Cooking With Amy

“Not simply a cookbook, La Cocina Mexicana, also strives to form a historical record of the cultures and landscapes of the many regions and peoples of Mexico. Infinitely more diverse than I was aware, this is not a cookbook for those who are looking for tacos, quesadillas or a simple bean dip. It’s not that those are not available however Mexican cuisine is so much more. This is after all a country of 111 million people! Tausend opens our eyes, and palates, to the dishes of such indigenous peoples as the Zapotecs, Mayans and Otomí.”

— Www.trinigourmet.com

“What I like best about the book are the stories that accompany nearly all of the recipes. The authors provide vivid context for the recipes, introducing the reader to cooks, markets, restaurants, history and more, so that each mouthful is like a mouthful of the culture itself. If you love Mexican cuisine and culture, you'll want to check out this book.”

— Santa Rosa Press Democrat