My Mexico City Kitchen
Gabriela Cámara's SF restaurant Cala had been a staple of our diet here at Reliquary for years. After the restaurant's closure in 2020 the only consolation for not eating Cala every week, is cooking from Gabriela's cookbook every week. We are so honored to have the arresting cookbook and to honor Cala’s place on our Hayes Valley hearts.
Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook—from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta—and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco.
-8.26” x 1.16” x 11.26”
-Published by Lorena Jones, 2019