La Mesa Mexicana: The Food of Mexico, written by Rosa Cienfuegos, features an incredible assortment of regional recipes from across Mexico alongside beautiful writing and captivating photography. A few highlights include Maizduros (Corn Cookies), Jaibas Rellenas (Stuffed Crabs), Pacholas (Thin Beef Patties), Corundas de Queso (Cheese Triangle Tamales), and Quesadillas de Flor de Calabaza (Zucchini Flower Quesadillas). I will also be sharing her recipe for a Cantarito following the review.
Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own.
Rosa Cienfuegos
Rosa Cienfuegos was born in Mexico City and moved to Australia in 2009. She was the owner of Tamaleria & Mexican Deli in Dulwich Hill, Sydney- the first tamaleria in Australia and is recognized as the “Tamal Queen of Sydney.”
Along with the tamaleria, she has held cooking classes and shared Mexican cuisine at food festivals across Australia. She is also the author of Comida Mexicana and CDMX: The Food of Mexico City.
La Mesa Mexicana
Rosa begins La Mesa Mexicana with an introduction of the areas in Mexico and the different focuses and flavors between the cuisines that make each region special. She also shares a few basic Mexican pantry staples with descriptions and uses.
Chapters are divided according to region: El Noroeste, El Noreste, El Centro Norte, El Centro Sur, El Oeste, El Este, El Sureste, and El Suroeste with a labeled map on the contents page.
I especially love the closer look at ingredients, dishes, and cultural notes across the pages from Queso Chihuahua, Enchiladas, and Cacao to Tamales and Moles.
The photography is provided by Alicia Taylor. Every single recipe is paired with a full page photo of the finished dish.
Measurements are listed in Metric and US Customary. Titles are written in Spanish or the original language and English. Each recipe has a headnote with beautiful memories, background information, yield, serving ideas, and helpful tips.
Cantarito
A couple of years ago, I made Rosa’s Paloma recipe while reviewing CDMX: The Food of Mexico. I decided to keep with the theme and made another grapefruit soda-based cocktail, the Cantarito!
This drink from Jalisco pairs the grapefruit soda with orange juice, lime juice, and tequila for a refreshing blend of citrus flavors. The name comes from the clay cup the drink is served in, which keeps everything nice and well chilled.
Simply mix everything together in a cocktail shaker, pour into the ice filled clay cup (or glass), and serve immediately.
A Few Cantarito Notes
It isn’t mentioned in the recipe, but I occasionally see this Cantarito with a tajín rim so I added it to one of the servings for a fun contrast.
To make a tajín (blend of chili, lime, and salt) rim, pour the tajín on a plate wider than the diameter of the cup. Gently rub a lime wedge around the rim of the cup, then immedately press the rim into the tajín until evenly coated. Do this before making the cocktail and set aside.
This drink is traditionally served in a clay cup called a Cantarito de Barro. They can be found in some Mexican markets and online. If unavailable, simply serve in a highball glass.
If using an unglazed Cantarito, soak in cold water for about 20-30 minutes before adding the cocktail. The clay will absorb the water instead of the drink. Rinse with warm water to clean. Do not use soap.
More Dishes
I also made Chile con Queso (Spicy Cheese), Tacos de Chorizo Verde (Green Chorizo Tacos), Marquesitas (Crispy Crepe Rolls), and Mole Rosa (Pink Mole).
The Chile con Queso from El Noroeste chapter is the very first recipe in the book! Inspired by her father, who made this dish after spending a lot of time working in Chihuahua, this spicy cheese has a comforting blend of blistered poblano, onion, garlic, cheddar (or Chihuahua cheese), mozzarella, and sour cream. It can be served as a dip for totopos or used as a stuffing for tacos, quesadillas, or burritos.
I was so so excited to see the recipe for Tacos de Chorizo Verde (Green Chorizo Tacos) in El Centro Sur chapter. I first came across Tolucan green chorizo at The Chori-Man in San Pedro and haven’t seen it since moving away. This chorizo is combined with pepitas, parsley, spinach, tomatillos, chiles, and spices to create the notable green color. It was fantastic in the corn tortillas with guacamole.
The Marquesitas (Crispy Crepe Rolls) from El Sureste were a particular favorite with my kids. Invented by an ice cream seller named Leopoldo Mena in Mérida in the 1930s, these crispy treats can be filled with grated Edam cheese, cajeta, Nutella, strawberries, or other fun ingredients. My kids were partial to the chocolate hazelnut spread filling while still warm (work fast! They will quickly start to set).
La Mesa Mexicana is filled with an incredible assortment of Mole recipes (I think I counted 6), but I was immediately drawn to the vibrant color of the Mole Rosa (Pink Mole) in El Suroeste chapter. This mole from Guerrero has a beetroot base along with seeds, nuts, and spices for flavor. If desired, you can add a pink flower to the plate for a gourmet touch.
La Mesa Mexicana is a fantastic pick for those interested in regional Mexican cuisine with a focus on local ingredients and flavors. Recipes range from quick and easy meals for comforting weeknights to celebratory drinks, snacks, desserts, and more. You will also find a variety of vegetable, meat, and seafood-based options.
Most of the ingredients are becoming more available in larger American grocery stores. Having a Mexican market nearby will be helpful in locating items such as Mexican chocolate, Mexican oregano, dried and fresh chiles, masa flour, achiote paste, banana leaves, pork lard, Mexican-style chorizo, epazote, dried hibiscus flowers, and piloncillo. Substitutions are provided when possible.
Cantarito Recipe
Excerpt from La Mesa Mexicana
Cantarito
Ingredients
- 50 milliliters (1 3/4 fluid ounces) tequila blanco or reposado
- 2 orange slices
- juice of 1 orange
- 1/2 lime sliced
- juice of 1 lime
- 1 teaspoon caster (superfine) sugar or agave syrup
- 250 milliliters (1 cup) grapefruit soda
- ice cubes
Instructions
- Mix all the ingredients, except the ice cubes, together in a cocktail shaker.
- Toss some ice cubes into a chilled glass (or a clay cup, if you have one!), pour in the cocktail and enjoy straightaway.
Mimi Rippee
This sounds wonderful! So does the stuffed crab. I might have to get the book!