Olvera made his name with ambitious fine-dining restaurants in Mexico, most notably Pujol in Mexico City. In New York, he's known for Cosme and ATLA, which take a somewhat more relaxed approach. But here, in his second English-language book, Olvera offers a selection of home recipes, most of them quickly prepared, though they may need some time on the stovetop to simmer or braise. You'll find plenty of staple recipes from Mexican kitchens, such as tortillas and tamales, salsas and salads, along with chilaquiles, chicken soup, and seafood crudos. Yet for all the familiarity, there are sparks of adventure. Among the salsas is a bone marrow salsa from the Yucatán; among the salads, there's a lentil dish inspired by the flavors of ceviche. And in the dessert section, there are delights like blackberry and queso fresco ice cream and coffee custard infused with cinnamon and orange.
Flexibind. Color photographs throughout.