Oaxaca: The Food of the Region, and of LA’s legendary restaurant Guelaguetza

Bricia Lopez, Javier Cabral (Autoren)

Buch | Hardcover

256 Seiten

2019
ABRAMS (Verlag)
978-1-4197-3542-4 (ISBN)

Artikel merken

A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles

Oaxaca is the culinary heart of Mexico, and since opening its doors in
1994, Guelaguetza has been the center of life for the Oaxacan community
in Los Angeles. Founded by the Lopez family, Guelaguetza has been
offering traditional Oaxacan food for 25 years. The first true
introduction to Oaxacan cuisine by a native family, each dish
articulates their story, from Oaxaca to the streets of Los Angeles and
beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140
authentic, yet accessible recipes using some of the purest pre-Hispanic
and indigenous ingredients available. From their signature pink
horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

Bricia Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother’s kitchen. Lopez is the co-proprietor of Guelaguetza. Javier Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. They both live in Los Angeles.

Erscheinungsdatum	21.10.2019
Verlagsort	New York
Sprache	englisch
Maße	225 x 275 mm
Gewicht	1610 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	1-4197-3542-X / 141973542X
ISBN-13	978-1-4197-3542-4 / 9781419735424
Zustand	Neuware