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Recommended by

Johanna Mendelson Forman

Adjunct Professor in International Affairs

I first cut my teeth on the food south of the border as a high school student in Mexico City. Gabriela Camara, a successful chef and restauranteur, has created a very enjoyable and most important, an accessible book to the excellent foods of the city – nothing fancy, but just delicious. Her Mexican shrimp cocktail recipe is one of the best and easiest to prepare.

Paul Gayler

Chef

A new shining light in the world of Mexican cuisine. Gabriella’s food is simple, light, delicious and playful. A book to enjoy and explore the diversity of Mexico.

Daniel Newman

Food historian

Easy-to-follow recipes, often with an innovative twist, by one of the leading chefs of modern Mexican cuisine.