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Truly Mexican

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description Truly Mexican Overview

Truly Mexican, by Roberto Santibañez with JJ Goode, teaches Mexican cooking through the sauces and preparations that give dishes their character. Salsas, adobos, and moles form the heart of its approach, with attention to how ingredients are prepared and combined. Traditional techniques are explained for home cooks, making the book useful for understanding flavor construction rather than simply following a collection of finished dishes. The focus on foundational preparations distinguishes it from a broad regional encyclopedia.

A cook can learn a sauce or marinade and then understand how it works with different foods, building confidence through technique. Photographs support the instruction and presentation. The book suits readers who want practical guidance on Mexican flavors and are willing to spend time learning the steps behind them, especially those interested in moving beyond a narrow selection of familiar recipes.

help Truly Mexican FAQ

Who wrote Truly Mexican?

Truly Mexican was written by Roberto Santibañez with JJ Goode and Shelley Wiseman. The cookbook was published in 2011 and focuses on sauces, salsas, moles, and foundational Mexican cooking.

What makes Truly Mexican different from a taco-night cookbook?

The book is organized around core preparations such as adobos, pipianes, moles, guacamoles, and cooked salsas. It teaches technique and flavor building rather than only giving quick Tex-Mex style dinner recipes.

Does Truly Mexican include mole recipes?

Yes, mole is one of the book's major subjects, alongside salsas and adobos. Roberto Santibañez explains how dried chiles, nuts, seeds, spices, and other ingredients build layered sauces.

Is Truly Mexican useful for beginners?

It can be useful for beginners who want to learn real Mexican techniques, but it is more technique-driven than a shortcut cookbook. Readers should be comfortable sourcing ingredients such as dried chiles, tomatillos, masa, and Mexican herbs when recipes call for them.

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