Bill Esparza

I purchased this on a whim because someone I know is related to the author, and because I love cooking and eating Mexican food. This book showcases some of the fine chefs and restaurateurs in the greater L.A. California area. Each person is given their own mini-biography telling how they came to be where they are, doing what they do. We are given an insight into the many varieties of dishes from Mexico and the various areas each dish originated in, as well as how many of the dishes have evolved in L.A. It has taken a long time for the culinary world to discover that which many of us have known all along, Mexican cuisine is a world contender for subtlety and depth of flavor.

The recipes shared are all tempting, although many home cooks may not be up to cooking a whole pig head. What this book makes me want to do, more than cooking the food mentioned, is to go live for several months in L.A. so I can visit all the places mentioned and eat my way through the menus!

I was slightly put off by the author's bitterness toward the rest of the world and their slow discovery of Mexican cuisine. He has some very cutting remarks for some of the chefs who have tried to waken the larger population to the wonders of this food. While I understand the frustrations, the truth is that it takes a long time for the general population of any culture to accept anything they are not familiar with, especially when it comes to food. This is not endemic to the American population, it is true of any culture; that they cook with the food and techniques they are familiar with and have known since birth. Sometimes it takes someone with whom they can relate to help them expand their horizons.

The book itself if beautiful. The photography is rich with color, and the tortilla page made me want to take a bite! I very much look forward to trying some of the recipes.… (más)