A richly photographed introduction to Mexico’s Bajío—with 24 approachable recipes—for curious home cooks and readers who want a vivid sense of place.
Set in the region north of Mexico City, including San Miguel de Allende, the book lingers in markets, fields, and street scenes to anchor flavors in their landscape. It’s a portrait first, then a kitchen companion, designed to help you see the Bajío and cook a little of it at home.
The recipes come largely from the Sazón cookery school at the Belmond hotel chain's Casa de Sierra Nevada, alongside dishes from noted chefs such as Enrique Olvera and Daniela Soto-Innes. Expect accessible cooking with distinctive touches: pico de gallo brightened by xoconostle (a tart cactus fruit), grilled corn enriched with bone marrow, and ceremonial tortillas pressed with decorative stamps and cooked over open flame.
With 24 dishes across 208 pages, the emphasis is on clarity, context, and flavor rather than volume. The book is well suited to motivated beginners and skilled home cooks who enjoy learning through place—equally at home on a coffee table or open on the counter for a focused weekend menu.
Part of the Belmond/Apartamento series, El Bajío includes a foreword by Olvera and thoughtful notes on ingredients and traditions. For gift-givers, travelers, and anyone building a regional Mexican shelf, it’s an evocative starter that invites both reading and cooking.
Hardcover. Color photographs throughout.
