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.
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.