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A groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca, from "one of Mexico's best chefs" (Anthony Bourdain) . With a foreword by Enrique OlveraIn The Food of Oaxaca, chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state--"the culinary capital of Mexico" (CNN) --with more than fifty recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region; the cuisine of the Oaxacan coast; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and for preparing memelas, tamales, and moles, as well as Ruiz's own creations, like Duck Tacos with Coloradito; Jicama Tacos; Shrimp, Nopal, Fava Bean, and Pea Soup; Catch of the Day with Tomato Marmalade; and Oaxacan Chocolate Mousse.