La Mesa Mexicana: The Food of Mexico
Rosa Cienfuegos
La Mesa Mexicana is the follow-up cookbook to CDMX and Comida Mexicana by Rosa Cienfuegos and features more than 120 recipes that showcase the diversity, breadth and influence of Mexican ingredients and cuisine on the global stage.
La Mesa Mexicana begins in the north of Mexico with the original recipes for Chile con queso, Carne asada and traditional Tacos de pescad. Rosa then takes us to the central heart where we discover ‘drowned’ Tortas, local Goat tacos, and unique desserts like Ixtete and Uvate, before ending in the south where we learn the secrets to a classic mole negro, tlayudas and more.
Filled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, La Mesa Mexicana is an ode to one of the oldest cuisines in the world; a celebration of the globally recognised and lesser-known indigenous recipes that have been passed down through the generations.
Rosa Cienfuegos was born in Azcapotzalco, a suburb of Mexico City. She grew up surrounded by friends and family in this vibrant suburb before eventually relocating to Sydney, Australia, to be close to her father. Once in Sydney, Rosa missed the food of her home country and began importing Mexican ingredients as a small business. This ignited the local Mexican community in Sydney, which encouraged Rosa to open her tamaleria and sell the street-food dishes she loved most in Mexico. Fast-forward several years and Rosa is now recognized as Australia’s leading authority on Mexican food. She regularly appears on television, attends cultural events, festivals, and education forums as an ambassador for Mexican cuisine, and holds in-demand cooking classes for the lucky few who get to learn some of her most treasured dishes. La Mesa Mexicana is Rosa’s third cookbook.
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