Tu Casa Mi Casa

Enrique Olvera is a leading chef on the gastronomic stage with two restaurants on the World's 50 Best list. But he's also opened three casual spots: Criollo (Oaxaca), Eno (Mexico City), and Atla (New York City). These have become some of his most beloved restaurants and in his heart, Mexican home cooking is what brings him the greatest joy. Tu Casa Mi Casa will share his favorite recipes, accessible for the home cook and for every day. The first chapter will explore the foundations-masa, mole, salsas, beans, and rice-to give the reader the building blocks of Mexican cooking. There will be step-by-step breakdowns of how to make masa, fold tetelas, and cook tamales, illustrated by photos. The book will include chapters for breakfast, simple fare, feeding a crowd, desserts, and drinks. The finished food photography is warm and mirrors the inviting spirit of the recipes.

Olvera's second book, following Mexico from the Inside Out (Phaidon 2015), will be an ode to Mexican home cooking, with a focus on authentic ingredients and traditional processes. These recipes will encourage readers to try new contemporary flavors and techniques in their own kitchens, no matter how far from Mexico they live. The recipes will be approachable, without foregoing complex flavor and beautiful preparations. This book will explore ways that Mexican food and ingredients can be incorporated into your weekly rotation.

“"An ode to the kitchens of his homeland, the book teaches readers how to incorporate traditional and contemporary Mexican ingredients into their recipe repertoire, no matter where they live."-- Epicurious "With the hand of an exceptional photographer, Olvera leads us through every corner of Mexico where the most remarkable recipes are formed."-- L'Officiel Mexico”

"An ode to the kitchens of his homeland, the book teaches readers how to incorporate traditional and contemporary Mexican ingredients into their recipe repertoire, no matter where they live."—Epicurious

"With the hand of an exceptional photographer, Olvera leads us through every corner of Mexico where the most remarkable recipes are formed."—L'Officiel Mexico

"We've made it [Chicken Tinga] and it really is very easy."—London On The Inside

"Enrique Olvera's new cookbook is... An homage to good Mexican home cooking... If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you."—Eater, Best New Cookbooks for Spring

"Tu Casa Mi Casa encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico."—Edible Hawaiian Islands

"...An ode to his homeland."—Food & Wine Online

"Tu Casa Mi Casa offers home cooking with the eye of a restaurant chef; clear, straightforward instruction with lessons peppered throughout."—The Globe and Mail

"Olvera and co. focus on recipes for the foundations of Mexican cooking... with bright and simple photos of each to guide you along the way."—Grub Street

"A salute to classic home cooking from [Olvera's] native Mexico."—Independent online

"Chef Enrique Olvera may be a world-leading chef - reinventing dishes from his native Mexico to an international scale, but his ultimate calling is Mexican home cooking... [The book] offers an appreciation of a cuisine that has traditional roots combined with a contemporary outlook."—Wallpaper* Online

"...Filled with 100 accessible recipes that will help you learn the building block techniques and ingredients in Mexican cuisine."—Robb Report

"...A trip deep into Mexico and its colourful ingredients and vibrant flavours."—Vancouver Sun

"Author Enrique Olvera is a revered Mexian chef and restauranteur, but this recipe collection is all about traditional Mexican home-cooking - and the dishes are stunning, as well as [mostly] easy to prepare. Plenty of background about ingredients, regional dishes and food history too."—Delicious magazine

"Bring the complex flavours of Mexican cooking into your kitchen."—Foodism online

"Enrique Olvera... is the voice whispering encouragements as you make tamales, chilaquiles and chicken tinga at home."—The New York Times

"From tacos, tortillas and tamales to chipotle chilli and chocolate mole - a new cookbook will make you go loco for Latin American food."—The Sunday Times (Ireland)

"Bring the heat to your next dinner party..."—Wanderlust

"In his second English-language book, Tu Casa Mi Casa (Phaidon, 2019), Olvera explores the foundation of all that he does: Mexican home cooking."—National Post

"It covers everything... A fiesta for the senses."—The Lady

"Chef Enrique Olvera Celebrates Simple Pleasures of Mexican Cuisine in Tu Casa Mi Casa."—NPR All Things Considered

"Within days [of purchase], Tu Casa Mi Casa became my most sauce-splattered, dog-eared cookbook. It's full of deeply comforting recipes like Chicken Tinga and Crispy Potato and Quesillo Flautas, which are so soothing to eat that they're like having Jim Dale whisper-read Harry Potter directly into your ear."—Grub Street

Enrique Olvera opened Pujol in Mexico City in 2000. His awards include: White Guide Global Gastronomy Award; Latin America's 50 Best Restaurants (#4); World's 50 Best Restaurants (#13, 25); and Diners Club Lifetime Achievement Award Latin America. He runs three outposts of Eno, a casual eatery in Mexico City; Criollo in Oaxaca; Cosme in New York and soon Los Angeles; and Atla in New York.

Enrique Olvera is a leading chef on the gastronomic stage with two restaurants on the World's 50 Best list. But he's also opened three casual spots: Criollo (Oaxaca), Eno (Mexico City), and Atla (New York City). These have become some of his most beloved restaurants and in his heart, Mexican home cooking is what brings him the greatest joy. Tu Casa Mi Casa will share his favorite recipes, accessible for the home cook and for every day. The first chapter will explore the foundations-masa, mole, salsas, beans, and rice-to give the reader the building blocks of Mexican cooking. There will be step-by-step breakdowns of how to make masa, fold tetelas, and cook tamales, illustrated by photos. The book will include chapters for breakfast, simple fare, feeding a crowd, desserts, and drinks. The finished food photography is warm and mirrors the inviting spirit of the recipes.Olvera's second book, following Mexico from the Inside Out (Phaidon 2015), will be an ode to Mexican home cooking, with a focus on authentic ingredients and traditional processes. These recipes will encourage readers to try new contemporary flavors and techniques in their own kitchens, no matter how far from Mexico they live. The recipes will be approachable, without foregoing complex flavor and beautiful preparations. This book will explore ways that Mexican food and ingredients can be incorporated into your weekly rotation.

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