This tantalizing collection of recipes covers all aspects of Mexican cuisine and pays tribute to the history and tradition, the folklore and culture, that inspire the dishes. Each chapter explores a different region of central and southern Mexico via market tours, cooking stories and dining adventures. The book celebrates a rich and varied cuisine and the people whose love of good food extends from the garden to the market, from the kitchen to the table. For the food lover, armchair traveler, or enthusiast of Mexican culture, A Cook’s Tour of Mexico offers a feast of information and a wealth of delectable, authentic recipes.

The book’s recipes are delicious, robust foods that are eaten every day in Mexico and just happen to be meatless. My Mexican friends, all marvelous home cooks, provided many of their favorite family recipes to share with lovers of healthful, great food. I also collected traditional recipes by watching and recording cooks as they prepared typical fare for hungry hordes at regional market fondas. Labeled by more than one reviewer a Mexican food anthropologist, I love nothing more than to hunt down long forgotten dishes that were destined to make delicious comebacks, sometimes generations later.

“Acclaimed author Nancy Zaslavsky proves Cinco de Mayo is only one of 365 days of the year ripe for celebrating the Mexican produce bin.”
—Lisa Messinger, Food Editor, Copley Newspapers