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Eat Mexico is a culinary love letter to one of the biggest cities in the world a chaotic, vibrant place where residents eat from sidewalk grills and stands, and markets and casual restaurants serve up fresh, hot food daily. In this book, journalist Lesley Tellez who also runs her own food tour company in Mexico City takes you through the city's most classic dishes, offering recipes from her favorite haunts on the streets, in city markets, and in small, homestyle fondas. Many of these dishes are items Americans may not recognize: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, highlighting the creative, Mexican-inspired dishes like roasted poblano oatmeal that Lesley cooks at home in New York with ingredients she came to know in Mexico. With more than 100 recipes, on-location photography and text written in a friendly, personal tone, Eat Mexico is a must for anyone who loves Mexico, its food and unique urban culture."
Product Details

Table of Contents

CONTENTS Introduction Chapter 1: On the Streets Chapter 2: In the Markets Chapter 3: In the Fondas Chapter 4: In the Country Chapter 5: At Home Glossary Sources Index Acknowledgments

About the Author

Lesley Tellez grew up in a Mexican-American home in California but didn't know al pastor (chili-marinated pork) from alambre (chopped steak with bacon, peppers and onions) when she first moved to Mexico City in 2009. Yet before long, she became a daily connoisseur of the city's massive network of street vendors, was trained at one of Mexico's premier heritage cooking schools, and started a blog, The Mija Chronicles, selected by Saveur magazine as among the top culinary travel blogs in the US. Lesley also established Mexico City's first culinary tourism business, to focus on street food, markets and fondas, called Eat Mexico. She is currently writing a series for Serious Eats about her cookbook writing experience. Vist her online at


Simply reading through Lesley's evocative EAT MEXICO, I could smell the crisping chicharron, the pots of herbaceous green mole, the toasty corn masa crisping on the comal. This is a delicious work of tender, first-hand any page and you'll be immediately drawn into a world of honest, irresistible flavors. -- Rick Bayless Wandering through the streets of Mexico City with Lesley is one of the most delicious and exciting things a person could do. EAT MEXICO took me right back to that trip with amazing recipes and stunning photography that captures the incredible culture found on those streets. -- Sean Brock Here is a book that love inspired, with vibrant recipes that can be easily duplicated in North American kitchens without losing their essence...and travel tips that will make you want to get on the next plane to retrace Lesley's savvy steps and eat Mexico like a native. -- Maricel E. Presilla Once, every few months, there appears an exceptional book. Often unexpected, this book will be stunning with almost every page offering a dish that you can already taste. Or a dish that you cannot fathom and that pounds on your curiosity. The exceptional book is rare, treasured, and destined to be your companion for years. EAT MEXICO is that exceptional book. If you are a fan of Mexican food, then you will enjoy this book until you have worn it out. For this is one of those books where you stop on every page and ponder: do I make it now or next weekend? But make each dish you ultimately will. -- Brian O'Rourke The Huffington Post Her new cookbook, Eat Mexico, is very much a portrait of her personal journey through Mexican cuisine, but it's also a comprehensive treatment of the beautiful everyday food of Mexico City. -- Max Falkowitz Serious Eats One of Yahoo Food's Best Cookbooks for Holiday Giving in 2015: Eat Mexico by Lesley Tellez brings Mexico City's everyday food scene to life with more than 100 recipes from the city's streets, markets, and fondas. Tellez, a blogger and culinary tour guide, was raised in a Mexican-American home, and lived in Mexico City for four years; she writes with both passion and authority. This isn't quick and easy cooking, but dishes like Green Chicken Enchiladas and Crisp Carrot Tacos are not to be missed. -- Lauren Salkeld Yahoo Anyone yearning for Mexico's ubiquitous grilled, spiced yard birds can't do better than the roasted chicken in adobo from Lesley Tellez's EAT MEXICO: Recipes From Mexico City's Streets, Markets and Fondas. There's nothing immigrant or Tex-Mex or California about the recipes in Tellez's book, which can make them challenging. ... Don't despair: The champurrado (thickened hot chocolate) and huevos Montulenos are simple to make and as reliably satisfying as the versions I gulped and gobbled in tiny cafes in the Yucatan as a kid. -- Cree LeFavour The New York Times Followers of Tellez's blog, The Mija Chronicles ( mija is short for "my daughter" know the author's keen attention to detail and her embrace of Mexico City's culinary joys. You'll find the same assets in her recent cookbook, "Eat Mexico: Recipes From Mexico City's Streets, Markets & Fondas". -- Judy Hevrdejs Chicago Tribune As much as I'd love to travel to Mexico City and sample from market stall to stall, eating mole and sipping aquas frescas at countertop restaurant stands, I can recreate the flavors at home with the new cookbook Eat Mexico: Recipes from Mexico City's Streets, Markets & Fondas by Lesley Tellez. -- Casey Barber Good Food Stories Tellez is a respected authority in Mexican cooking, with her cookbook, Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas" giving readers a fantastic trip through Mexican street food. -- Ivan Favelevic Chicago Sun Times Rating: Three Forks. The recipes are pretty easy to execute. -- Paula Forbes epicurious Part travel journal, part cookbook, Lesley Tellez homage to Mexican cooking in her book Eat Mexico: Recipes from Mexico City's Streets, Markets & Fondas will have you seeking out your local Latino supermarkets to recreate these authentic flavors of Mexico City. -- Andie Huber In her new cookbook, Eat Mexico: Recipes from Mexico City's Streets, Markets & Fondas journalist, traveler, and Latin food aficionado Lesley Tellez celebrates the growing fame of the food and culture in the capital's streets, fondas, and markets. Billed as a love letter to the intricate cuisine of Mexico City, the cookbook unlocks the city's culinary identity and showcases dishes from its urban centers to its rustic, rural outskirts. -- Amanda Cargill The Latin Kitchen "Eat Mexico: Recipes from Mexico City's Streets, Markets & Fondas" comes from an author well familiar with Mexico's street foods, and who pairs gorgeous color photos with food images to capture both the culture and the culinary fare of Mexico's streets, from markets to completed dishes. Chile Pasilla Salsa uses chilis and tomatoes in a simple spicy sauce, Mole from the Pot, from central Mexico, is actually a soup and refutes the notion that all moles are thick sauces, and Slow-Cooked Pork Carnitas provides a warming dish that can be made ahead. All are delightful recipes that add an extra dimension to the typical Mexican endeavor. -- Diane Donovan Midwest Review of Books/California Bookwatch If you want to know what it's like to hear the sing song of vendors in the open air markets or tianguis in Mexico City's Colonia Roma or walk along the Centro Historico's sidewalk food stands, open the pages of Eat Mexico: Recipes from Mexico City's Streets, Markets, and Fondas by Lesley Tellez. In her first cookbook, the California born-and-raised blogger and cultural observer takes us with her on a wonderful culinary tour of the city. We linger over the comida corrida at a neighborhood fonda and look at the street scenes and buzzing markets beautifully captured by award-winning photographer Penny de los Santos. NBC News Tellez spent four years eating food made by street vendors and in markets and fondas. During that time, she wrote Eat Mexico, where she shares some of her favorite recipes for tortillas with fresh nixtamal, taco-stand style salsa, tamales, slow-cooked pork, quesadillas, enchiladas and much more. -- Dina El Nabli Edible Feast Nominee in the Piglet Tournament of Cookbooks, 2016 Food52

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