L.A. Mexicano

by Ron English, Staci Valentine (Photographer), Gustavo Arellano (Foreword by)

Overview

The celebration of Mexican cooking that food lovers have been waiting for.

Richly photographed and authentically local, L.A. Mexicano showcases L.A.’s famously rich and complex Mexican-food culture, including recipes, profiles of chefs, bakers, restaurateurs, and vendors, and neighborhood guides. Part cookbook, part food journalism, and part love song to Los Angeles, it's the definitive resource for home cooks nationwide, hungry Angelenos, and food-loving visitors. Features a foreword by Taco USA 's Gustavo Arellano and more than 100 photos by Staci Valentine.

Bill Esparza is recent winner of a James Beard award for his coverage of the L.A. taco scene in Los Angeles Magazine . Considered one of the country's leading experts on Mexican food, the L.A. native curates the annual Tacolandia festival in Los Angeles; writes about Mexican food for Los Angeles Magazine and others; appears regularly on CNN, KCRW's radio show Good Food; and appears on such television shows as I'll Have What Phil's Having , Bizarre Foods , and Top Chef . A noted saxophone player, Esparza has traveled and eaten extensively throughout Mexico, Latin America, and, of course, Southern California.

Product Details

ISBN-13:	9781945551000
Publisher:	Prospect Park Books
Publication date:	06/13/2017
Pages:	240
Product dimensions:	8.10(w) x 9.10(h) x 0.90(d)

About the Author

Bill Esparza is recent winner of a James Beard award for his coverage of the LA taco scene in Los Angeles Magazine . Considered one of the country's leading experts on Mexican food, the LA native curates the annual Tacolandia festival in Los Angeles; writes about Mexican food for Los Angeles Magazine and others; appears regularly on CNN, KCRW's radio show Good Food , and such television shows as I'll Have What Phil's Having, Bizarre Foods, and Top Chef . A noted saxophone player, Esparza has traveled and eaten extensively throughout Mexico, Latin America, and, of course, Southern California.

Table of Contents

Foreword by Gustavo Arellano
Introduction by Bill Esparza
Pocho Cuisine
Regional Mexican Cooking
Alta California
Bebidas
Ambulantes
Neighborhood Resources
Indexes

Editorial Reviews

07/10/2017
Spinning off of his Street Gourmet L.A. blog, Esparza guides readers to some of the best Mexican restaurants in the L.A. area. Esparza, a saxophonist who grew up in Stockton, Calif., toured with a number of pop, jazz and blues artists throughout the U.S. and Latin America. Along the way, he educated himself on regional Latin cuisines and shares that knowledge in this educational book, which includes numerous recipes. He profiles each restaurant’s owner, including Soledad Lopez, a former factory worker who introduced Oaxacan cuisine to L.A .in the 1980s with her restaurant Guelaguetza Palms, and Ramiro Arvizu and Jaime Martin Del Campo, whose La Casita Mexicana made a viable argument for haute Mexican cuisine. Home cooks will appreciate solid recipes for classics such as chicken tamales, taquitos, and fish tacos, as well as inventive riffs such as a ramen-like take on classic fideos, squash tacos with pumpkin seeds and an avocado-tomatillo salsa, and a luscious papaya cream soup. Angelenos will get the most out of the book, but any serious aficionado of Mexican cuisine is sure to appreciate the dishes showcased here as well as the stories of their creators. (June)

Publishers Weekly

In a world of ‘experts,’ Bill Esparza is the experts' expert. Here, he has literally written The Book on Mexican cuisine in our town. A must for anybody who lives in, or plans on visiting, the best food city in America: Los Angeles.”
— Phil Rosenthal, host of PBS's I’ll Have What Phil’s Having

“Bill Esparza’s L.A. Mexicano is the book I wish I could write. The L.A. dining scene has exploded in the last decade, fueled by the passion inspired by the Mexican community in Southern California. Esparza knows this world better than anyone, and like all great books about food, it’s both a learning adventure and a culinary inspiration for the home cook.”
— Andrew Zimmern, Food & Wine contributing editor and host of such Travel Channel shows as Bizarre Foods

Celebrated on NPR's Dinner Party Download with Rico Gagliano!

"Fascinating and inspirational"
—Evan Kleiman, Good Food , KCRW/NPR

"Thanks to the recipes Esparza has gleaned, cooks outside Southern California can duplicate everything from complex mole negro to simple fresh salsas."
— Booklist

“Much has been said about the great gastronomic legacy of Mexico: its richness, diversity, and sophistication. From that perspective, Bill Esparza writes about the promising future of the Mexican kitchen in Los Angeles. I could not agree more.”
— Enrique Olvera, famed Mexican chef and author of Mexico From the Inside Out

“A deep dive into the complex food culture that permeates California’s most glamorous city."
— New Worlder

“The original tacorazzo, Bill Esparza is one of the staunchest defenders of true Mexican cuisine. He's the first one to call out an impostor and the first one to cry foul when a paisano doesn't get the recognition he deserves. A rare voice you can trust, Bill has done the research, and he selflessly honors the true players in Mexican cuisine with no other intention other than to honor a culture and cuisine that is too often misrepresented. A must in your collection!”
— Marcela Valladolid, host of the Food Network’s Mexican Made Easy and The Kitchen and author of Casa Marcela and Mexican Made Easy

“ L.A. Mexicano is a glowing portrait of a city and the special relationship Angelenos have with Mexican food. It combines the stories behind beloved institutions with insights from cutting-edge chefs, plus all the recipes you've always wanted.”
— Patric Kuh, restaurant critic of Los Angeles Magazine and author of Finding the Flavors We Lost

From the Publisher

08/01/2017
Take a tour of Los Angeles's Mexican cuisine with expert and James Beard Award-winning writer Esparza, who deftly covers the topic with passion and sensitivity. After introducing kitchen equipment, techniques, ingredients, and Mexico's culinary regions, he begins with simple recipes for beans, rice, and various kinds of salsa. He then guides readers through three distinct styles of Mexican food, sharing wide-ranging recipes (e.g., taquitos with avocado sauce, chicken relleno negro, squash tacos with pumpkin seeds & avocado-tomatillo salsa) from notable individuals, restaurants, food trucks, and other vendors. Lengthy profiles highlight community figures and add context, and a concluding list of neighborhood resources recommends places to visit. VERDICT A fascinating read, this informative cookbook will thrill Mexican food lovers who value variety and authenticity. Highly recommended.

Library Journal