CIUDAD DE MEXICO

Chef Edson Diaz-Fuentes takes the reader on a tour of Mexican culinary highlights, from spicy breakfasts and street food to lunchtime tortas, taco truck favourites and sundown drinks. Learn how to cook authentic Huevos Divorciados, Tacos de Pescado Estilo Bajo, Chicken Tinga Pasties, Ox Cheek and Chorizo Suadero, and accompany them with refreshing cocktails such as Margarita de Jamaica and Mescal Sour. With stunning location photography, narratives on Mexican food culture and handy substitution guides, this is a must for any home cook.