Better Homes & Gardens - - Food -

“I wanted to write a book that would put Mex­i­can food on the level of ev­ery­day Ital­ian food for an Amer­i­can public that’s in­ter­ested in Mex­i­can cook­ing but isn’t go­ing to make mole for din­ner,” says Gabriela Cá­mara, restau­rant owner and au­thor of My Mex­ico City Kitchen. It’s not un­usual for Cá­mara to com­pare the two cuisines: Her mother is Ital­ian; her fa­ther is Mex­i­can. Cá­mara cred­its both for an ap­pre­ci­a­tion of fresh in­gre­di­ents and her love of fla­vor. So it seems nat­u­ral that Cá­mara’s style (whether cook­ing at home or in her restau­rants) fo­cuses on sea­sonal in­gre­di­ents com­bined with a min­i­mum of fuss.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.