Introducing World Food, an exceptional new cookbook series in the classic tradition, taking readers on a journey to the world’s greatest cuisines and the remarkable cultures they come from.


Whether you’re an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user’s guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You’ll be taken to home kitchens, markets, and restaurants, where you’ll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques.

Every recipe—from the vivid salsa with pan-roasted tomatoes to the soul-satisfying pork stew with corn, potatoes, and green beans—provides a cook’s-eye lens into real Mexico City culture. Explore easy party food such as authentic guacamole and homemade tortilla chips; satisfying first courses such as cantina-style garlic soup and beer-infused “drunken” rice; or slow-cooked masterpieces such as Mexican-style stewed zucchini. Learn how to make family-friendly meals including ancho chiles stuffed with cheese, as well as standouts such as fall-apart tender roasted lamb with pasilla chiles, or tuna tostada garnished with chipotle mayonnaise and avocado—a modern classic from the beloved restaurant Contramar.

With more than 150 photographs and a comprehensive illustrated reference chapter that tells you how to find, use, and store all the necessary ingredients, from cilantro to Mexican cheeses, World Food: Mexico City satisfies an appetite for new recipes, new ways to cook, and a new way of understanding one of the most exciting food destinations on the planet



James Oseland travels extensively in search of the world’s best restaurants, street food stalls, markets, and home cooks. He has been writing about international cultures and their cuisines for decades and was editor in chief of Saveur for eight years, where his work garnered many accolades, including from the James Beard Foundation, the International Association of Culinary Professionals, and the American Society of Magazine Editors. His cookbook Cradle of Flavor was named one of the best books of the year by the New York Times and Good Morning America. He was also a judge for five years on Bravo’s Top Chef Masters.

Milanesa-Style Beef Burgers (Milanesas de Carne Molida)

Spicy Habanero Guacamole (Guacamole con Chile Habanero)

Milanesa-Style Beef Burgers (Milanesas de Carne Molida)

A comida (lunchtime) favorite, this is a very thin beef patty that has been breaded and panfried until golden and a little crisp. It’s a secret weapon of busy cooks who want to provide something quick and substantial. Serve with warm tortillas and your favorite salsa.

Makes 8 patties

1 pound ground beef

1 egg, lightly beaten

2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

3⁄4 cup fine dried bread crumbs

Salt and freshly ground black pepper

Canola oil, for frying

1. In a medium bowl, combine the beef, egg, parsley, 1⁄4 cup of the bread crumbs, 1⁄4 teaspoon salt, and a few grinds of pepper and mix until all the ingredients are evenly distributed. Spread the remaining 1⁄2 cup bread crumbs on a plate, sprinkle with 1⁄4 teaspoon salt and a couple of grinds of pepper, and mix together.

2. Scoop up 3 tablespoons at a time of the meat mixture and form into very thin, round patties about 3 inches in diameter and 1⁄4 inch thick. Press each side of the patties into the seasoned bread crumbs, creating a crust on both sides. Set the patties aside. You should have 8 patties total.

3. Line a platter with paper towels. Heat a 12-inch skillet over medium heat. When the pan is hot, add about 11⁄2 tablespoons of the oil. When the oil is hot, working in batches and adding more oil to the pan as needed, add as many patties as will comfortably fit in the pan and fry, turning once, until a delicate golden brown on both sides, about 2 minutes on each side. As they are ready, transfer them to the platter. Serve at once.

Spicy Habanero Guacamole (Guacamole con Chile Habanero)

Guacamole has near-universal appeal and is exceedingly easy to make. Any fresh, small chile can be substituted for the habanero (if extra heat is desired, leave in the seeds). Mash the ingredients with a fork, a potato masher, or with your hands. Serve with homemade totopos (tortilla chips).

Makes 11⁄2 cups

2 ripe medium avocados, halved, pitted, and peeled

1⁄4 medium white onion, minced

1 habanero chile, seeded and minced

1⁄2 cup loosely packed fresh cilantro leaves, minced

1 to 11⁄2 tablespoons freshly squeezed lime juice, depending on desired tartness


Tortilla chips, for serving

In a bowl, combine the avocados, onion, chile, cilantro, 1 tablespoon of the lime juice, and 1⁄2 teaspoon salt. Mix and mash the ingredients until you have a coarse, chunky-smooth consistency. Taste and add more lime juice and salt if needed. Serve at once with the tortilla chips.


“Reprinted with permission from World Food: Mexico City: Heritage Recipes for Classic Home Cooking by James Oseland, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.”

Photography copyright: James Roper © 2020 except:

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