The Splendid Table in Mexico February 27,2010

In February 2010 Lynn Rossetto Kasper and her crew from The Splendid Table came to spend a week in Mexico City … here is the 1 hour program divided into segments and featuring

Ricardo Munoz Zurita   has since expanded his restaurant Azul y Oro from the UNAM campus to Azul Condesa and now Azul Centro Historico. His famous and most sought after book  Diccionario Enciclopédico de la Gastronomia Mexicana has just had its second edition published making many a Mexophile foodie incredibly joyous. He has also recently published Verde Blanco y Rojo en la Cocina Mexicana, Salsas Mexicanas, and Los Classicos de la Cocina Mexicana and promises that for the coming year he will be bringing out various regional cuisine books!

Margarita Carrillo de Salinas with her new book just out Tamales y Atoles Mexicanos, has relocated from Baja California where she closed her very successful Don Emiliano restaurant and has now given us Turtux restaurant in the neighborhood of  San Angel here in Mexico City …thank you Margarita!





 Diana Kennedy still teaching, researching and writing as well as charming the crowds at the Mesamerica Gastronomic Congress in Mexico City . Diana has been described as Mexico’s “original food pilgrim, considered the world’s recognized authority on Mexican cuisine and has made a career of preserving its heritage “  and all true. 

Her book Oaxaca al Gusto, first published in Spanish, was debuted in the United States by the University of Texas Press and went on to win the 2011 James Bread Foundation award as Cookbook of the Year alongside of Rene Redzepi the Danish kitchen wunderkind and Amanda Hesser the ex – New York Times food reporter.





 

 

Rachel Lauden food historian, author of The Food of Paradise: Exploring Hawaii’s Culinary Heritage and keen observer of the world around her has relocated to Austin Texas where she is visiting scholar in the Teresa Lozano Long Institute of Latin American Studies at the University of Texas

Her blog , A Historian’s Take on Food and Food Politics causes lively discussions and  people who relish her musings. This coming year Rachel’s eagerly awaited book Cuisine and Empire will be published by University of California press.






Chef Enrique Olvera  whose international reputation and popularity grows ever larger has now published two books UNO and En la Milpa winner of a Gourmand book award. His restaurant Pujol is on the Pellegrino 50 Best restaurants of the world list and is the cause of controversy in certain culinary circles  and admiration from other well known chefs …. a young maverick who has established himself as the major innovative force of Modern Mexican Cuisine.

 



and ME as I travel, explore and eat my way through Mexico. In September 2012 Saveur magazine included me and my culinary cultural tours, Mexico Soul and Essence, as one of the 5 best cooking schools in Mexico!




 

 

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