29 Essential Cookbooks for Mexican and Latin American Cooking

These recipes play a crucial role in preserving culinary traditions.

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January 11, 2024

In Latin American and Mexican cookbooks, recipe writing plays a crucial role in preserving culinary traditions, which are typically passed down orally from one generation to the next. Forced migrations and limited documentation have made these oral traditions harder to maintain. Were it not for the efforts of these authors navigating the (often exclusive) realm of cookbook publishing, many of the recipes found in the pages of these cookbooks could have been lost. Because of this, these cookbooks are more than mere collections of recipes; they are vital documents that safeguard the flavors and stories of resilience central to Latin American and Mexican cuisine.

Before the arrival of European colonizers, the indigenous peoples of Latin America and Mexico cultivated a diverse array of crops, including maize (corn), potatoes, beans, squash, chili peppers, cacao, and a variety of fruits such as avocados and tomatoes. Their cooking methods were deeply rooted in tradition, incorporating practices such as nixtamalization (soaking maize in an alkaline solution containing wood ash or lime to improve its nutritional quality), the use of metates, molcajetes, and pilones for grinding and mixing, and stone and clay for open-fire cooking.

The Columbian Exchange, initiated by Christopher Columbus's voyages in the late 15th century, forever altered the culinary landscape of both the Americas and Europe. This global exchange of plants, animals, and culinary techniques introduced ingredients from the Americas to Europe, while ingredients such as wheat, rice, sugar, and livestock found their way to the Americas. This cross-cultural interchange, foundational to Latin American and Mexican cuisine's fusion of flavors, continues to evolve as people move north seeking safety from violence, climate, famine, and political oppression.

One of the many reasons I love cookbooks is that while language is subject to interpretation, flavor is a sensory experience that can evoke a wide range of emotions and memories, transcending the limitations of words. Flavor travels where language and political refugees cannot. In many cookbooks on this list, you'll find narratives of immigration, separation, political oppression, and cultural alienation, that encapsulate the history of Latin America as experienced and expressed by its descendants.

$21.49

Published in 2023, Arepa by Irena Stein is dedicated to the seven million Venezuelan citizens who have fled their country due to political and economic oppression. It celebrates the arepa, a beloved staple in both Venezuelan and Colombian cuisine, made from Harina P.A.N., a symbol of Venezuelan identity. The book offers a range of mouth-watering recipes for arepas with fillings suitable for breakfast, lunch, and dinner, alongside other Venezuelan treats, sweets, and cocktails, making it a comprehensive guide for exploring the flavors of Venezuela.

$46.03

In Ceviche, Martin Morales, a successful restaurateur known for his popular Peruvian restaurants in London, brings the flavors of his Lima upbringing to the table. This book goes beyond its namesake dish, exploring a range of Peruvian classics such as the crunchy Andean snack cancha, the savory lomo saltado, and a modern twist on the traditional causa, complemented by a variety of inventive pisco cocktails. Morales's vibrant and accessible recipes make this book an excellent and approachable introduction to Peruvian cuisine.

$24.99

In The Chilean Kitchen, Gourmand award-winning author and food blogger Pilar Hernandez and writer Eileen Smith, a Chilean transplant from New York, fill a notable gap in the cookbook world with their exploration of Chile's traditional foods, a cuisine shaped by the country's unique geography of being 2600 miles long but only 220 miles wide. Despite Chilean cuisine's relative obscurity in the States, Hernandez and Smith highlight its cultural significance, illustrated by colloquial sayings like “me sacaron los choros del canasto,” which translates to “they took the mussels out of my basket,” my new favorite exclamation for when someone has reached the limit of my patience. Enhanced by Chilean photographer Araceli Paz's beautiful photography, this book is a vital addition to any Latin American cookbook collection.

Nitza Villapol, often hailed as the Julia Child of Cuban cuisine, began her illustrious career with the television show “Cocina al Minuto" in 1948, which continued under Cuban government sponsorship after the 1959 revolution, a movement she supported. Born in New York’s Washington Heights neighborhood, she moved to Cuba at the age of 11 due to her father's communist beliefs, and became an iconic figure, especially during Cuba's "Special Period" of food scarcity. In 1991, she adapted her popular 1954 Cocina al Minuto cookbook, originally filled with American food product advertisements, to suit the times, focusing on recipes with limited ingredients and including tips on food storage to minimize waste. This version, considered the bible of Cuban cuisine, also reflected her controversial role in teaching Cubans how to cook traditional dishes without beef, milk, and other hard to find ingredients.

$28

Coconuts & Collards by Von Diaz is a heartfelt homage to her Puerto Rican and Southern roots, blending her personal story with recipes inspired by her Tata’s kitchen and Carmen Aboy Valldejuli's seminal book, Cocina Criolla. Born in Puerto Rico and raised in Atlanta, Diaz reconnected with her Puerto Rican heritage through cooking after feeling as though she lost her connection to the island following her grandmother's death. Her recipes, a fusion of Southern and Puerto Rican flavors, effectively highlight the use of fresh ingredients, and entice readers to crack open a fresh coconut for the namesake dish.

$19.69

In Colombiana, acclaimed food stylist and chef Mariana Velásquez pays tribute to the Colombian women who have inspired and mentored her throughout her career, echoing the rich culinary traditions of her motherland. The book explores the diverse cuisine of Colombia, influenced as much by its varied landscape — from the Pacific Ocean to the coffee-growing regions in the south and the Amazon to the east — as by its indigenous, African, and Spanish heritage. Velásquez's recipes and stories weave a vibrant tapestry of flavors, offering a comprehensive glimpse into Colombia's unique culinary world.

$25.96

The Cuban Table by Ana Sofía Peláez, the blogger behind the popular food blog Hungry Sofia, and photographer Ellen Silverman, captures the landscape of Cuban cuisine as influenced by African, Spanish, and indigenous traditions as well as the availability of ingredients on the island. Growing up in Miami, surrounded by stories of her Cuban family's roots, Peláez was inspired to create a cookbook after moving away from her Cuban community and meeting Ellen Silverman who was working on a project in Cuba. To Peláez’s surprise, despite the warnings of exiled Cubans attesting to the decline of the quality of food on the island after the 1991 “Special Period” where food products were scarce, she found a rich culinary landscape to explore. The recipes in this book, collected from both Cubans in exile and those in Cuba, effectively documents the ongoing evolution of Cuban cuisine.

$31.66

Cuba the Cookbook, published by Phaidon, upholds their tradition of beautifully crafted cookbooks with lay-flat pages and colorful design. Authors Madelaine Vázquez Gálvez and Imogene Tondre skillfully capture the fusion of African, Spanish, and indigenous influences in Cuban cuisine, while also narrating the impact of various migrant populations on the island's food culture. Spanning 420 pages, this engaging cookbook documents Cuban culinary staples from croquettes to a dedicated section on eggs – a state-subsidized staple – and delves into Cuba's unique food history, set against the backdrop of its prolonged isolation from the United States since the Cuban Revolution of 1959.

$18.49

Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel, published in 2015, is a groundbreaking guide destined to become a cult classic. It reconnects readers with ancestral, plant-based culinary traditions, while exploring the history of the Chicano movement and the impact of colonization on health and well-being. Calvo and Esquibel highlight the significance of preserving ancestral traditions while presenting innovative recipes inspired by classics, such as Kabocha Squash in Pipian Verde and vegetarian tortilla soup. It's an essential read for those interested in the confluence of cuisine, culture, and history within the Mexican American community.

$24.49

In Diasporican, Illyanna Maisonet weaves her skilled storytelling with a deep exploration of Puerto Rico's colonial history and the impact of her California upbringing on her culinary style. This 2022 book embodies the phrase "ni de aquí, ni de allá" (neither from here nor there), as Maisonet navigates her identity through the lens of food, blending the rich, complex flavors of her heritage with the bountiful produce available in her native California. Among its standout features is a detailed recipe for lechón, complete with visual aids, exemplifying her dedication to authenticity and depth. Her recipes are more than just instructions; they are a narrative journey, reflecting a poignant understanding of cultural identity and culinary heritage.

$22.49

My favorite cookbooks are the ones that are meant to be used as such and The Dominican Kitchen, published earlier this year by award-winning food photographer and Santo Domingo native Vanessa Mota, is a breath of fresh air in this category. This user-friendly cookbook combines practical guides on essential Dominican pantry items and kitchen tools with beautiful lay-flat pages for easy reference. Each recipe, everything from Guineos con Coco to Asopao de Camarones, is presented with food photography that is instructive and not precious. The charming oilcloth-inspired cover encapsulates the essence of Dominican homestyle cooking, inviting you to explore and savor the flavors of the Caribbean in your own kitchen.

$61.02

In Eat Mexico, Lesley Téllez, a Southern California native turned Mexico City local, approaches Mexican street food with the keen eye of a journalist, unraveling the vibrant tapestry of flavors and traditions found on Mexico City’s streets. Having moved to Mexico City as an adult and starting a successful food tour company, Tellez offers readers an engaging introduction to the world of Mexican street food. This book is not just a collection of recipes; it's a narrative journey through Mexico City’s bustling streets and markets, making it an essential guide for anyone looking to explore the city's vibrant and delicious street food scene.

$21.02

False Tongues and Sunday Bread by Copeland Marks, a Vermont born importer-exporter and textile collector turned food historian, sheds light on Central American cuisine against a backdrop of historical turmoil, including Honduras' struggles with dictators backed by the United Fruit Company and the United States government. Braving challenges, including encounters with guerilla soldiers, Marks's research offers an in-depth exploration of the region's diverse culinary heritage. His book, encompassing recipes from across Central America, is an essential resource for understanding the rich food traditions of an often overlooked region.

$49.95

Gran Cocina Latina by Cuban culinary historian Marciel E. Presilla is an encyclopedic 900-page tome that captures the vast culinary landscape of Latin America. In this ambitious work, Presilla, who is also a chef and restaurateur, offers an in-depth history of the region, from the tip of Patagonia to the Caribbean islands, and includes recipes from every country and territory within. Featuring dishes like Peruvian Chicha de Jora, Yucatecan Lime Soup, and Guatemalan Beef Adobo, this book is a valuable resource for food lovers, providing a comprehensive guide to both the food and history of Latin America.

$31.49

In the introduction to Latinismo, Sandra Gutierrez writes, “Eating through Latin America is akin to tasting world history.” Taking on the role of a culinary historian, Gutierrez assembles a collection of recipes that are more than just meals; they are stories of endurance and tradition across twenty-one Spanish and Portuguese-speaking countries in Latin America. Ideal for those looking to delve into the region's culinary heritage without overwhelming their bookshelf, this book is a compact yet comprehensive guide. Each recipe in Latinismo is carefully chosen to showcase the enduring appeal and rich diversity of Latin American cuisine, embodying the heart and soul of its various cultures. Latinismo offers more than just recipes; it presents a journey through history and taste, catering to modern kitchen enthusiasts who crave authentic flavors in one expertly written cookbook.

$31.25

The Latin Road Home by Jose Garces, published in 2012, is a culinary odyssey that explores Latin American cuisine through the eyes of an accomplished chef and restaurateur. Garces, who also debuted as an Iron Chef in 2010 on the popular TV show, takes readers on a journey through the flavors of Ecuador, Spain, Cuba, Mexico, and Peru. Initially favoring a more European palate as a young chef out of culinary school, this book documents Garces' return to his Ecuadorian roots and Latin American heritage, offering a collection of recipes that serve as a travelogue, a chef's journey home to the flavors of his childhood.

$9.25

I'm excited to try every recipe in Andrea Pons' Mamacita, a book that beautifully blends her challenging immigration journey with her love for traditional Mexican cuisine. Each recipe is accompanied by a short, engaging story illustrating the resilience and struggles of adapting to a new country while holding onto cherished memories of her native Guanajuato. As a child of Mexican immigrants, I can vouch for the authenticity of these recipes; each one you try will leave you eager for the next. This book is a heartfelt tribute to the journey of finding one's voice in new places, while honoring the struggles immigrants face in their quest to find home, again.

$29.99

In Masa, Jorge Gaviria, founder of Masienda, a purveyor of heirloom corn masa harina and single-source Mexican ingredients and cooking tools, masterfully explores the art of masa-making. A 2023 James Beard nominee and national bestseller, this acclaimed book offers detailed instructions on creating masa from seed and masa harina, along with an encyclopedia of masa shapes. Enhanced by gorgeous photography that vividly brings to life the textures and colors of this staple, Gaviria's passion and expertise in all things masa transform this book into a visual and educational treasure.

Mexican Cookbook for American Homes by Josephina Velazquez de Leon, published in 1956, stands as a pioneering work by one of the most influential female cookbook authors in Mexican culinary history. Velázquez de Leon's groundbreaking approach to introducing authentic Mexican cuisine to American households paved the way for future generations of cookbook authors. In a sense, anyone writing about Mexican food today is indebted to her foundational work, which skillfully bridged cultural and culinary gaps between Mexico and the United States.

Editor's Note: This book is no longer in print and will likely only be found through rare and collectible book vendors.

$20.37

Mezcla by Ixta Belfrage, named after a Mexican volcano visible from her grandparents' home in Cuernavaca, Mexico, presents recipes that reflect her extraordinary family history. Her grandfather, an American born in New York and deported to Mexico during the McCarthy era, created a refuge for political exiles, including her Brazilian mother who arrived there in 1966. In Cuernavaca, Ixta’s mother met her father, a wine merchant working in Tuscany, forming the unique cultural blend, central to Ixta’s culinary language. With experience in the Ottolenghi Test Kitchen, Belfrage's recipes bring to life the vibrant flavors of Latin America, infused with her distinctive Mezcla, underscoring the unifying power of food across cultures.

$18.88

Chef Rick Martinez's journey in Mi Cocina is as flavorful and complex as the dishes he presents. Growing up in Austin, Texas, in a proud Mexican American family, Martinez grappled with racism and a sense of disconnect from his heritage, a feeling intensified by watching white chefs like Diana Kennedy and Rick Bayless, authorities on Mexican cuisine, on PBS. Inspired by his mother, who began exploring her Mexican identity through trips across the border, Martinez embarked on his own journey of reconnection by moving to Mexico. This book is a heartfelt compilation of the best recipes he discovered over two years, a period of profound culinary and personal discovery. Mi Cocina is more than a cookbook; it's a narrative of a person forging a deep, personal relationship with his heritage, one dish at a time.

$26.49

I frequently cook from my well-worn copy of My Mexico City Kitchen by Gabriela Cámara, a celebrated restaurateur and chef who shares stories from her cosmopolitan childhood alongside recipes that celebrate the melting pot that is Mexico City. Published in 2019, this cookbook gets to the heart of Mexican cuisine, bringing the energy and flavors of contemporary Mexican cooking into your kitchen. A highlight of the book is the sought-after recipe for the famed tuna tostadas from Contramar, Cámara's renowned Mexico City restaurant. This book is an essential resource for culinary enthusiasts eager to delve into authentic Mexican flavors from a chef who has profoundly influenced the culinary world.

My Mother’s Bolivian Kitchen by José Sánchez-H., published in 2005, offers more than just recipes; it includes the author's vivid memories of Bolivia, providing personal and cultural context to the recipes from his homeland. As a filmmaker, professor, and scholar of Bolivian cinema, Sánchez provides an insightful political overview of the country alongside beloved dishes like Sopa de Mani and Salteñas. This book is a delightful discovery for anyone longing to reconnect with the unique flavors of Bolivia, especially for those, like myself, who have spent time savoring its cuisine.

Editor's Note: This book is no longer in print and will likely only be found through rare and collectible book vendors.

$36.50

With 70% of its population identifying as Latino or Hispanic, Miami, the birthplace of Nuevo Latino cuisine, reflects its deep connection to Latin America. Douglas Rodriguez, the godfather of Nuevo Latino cuisine, not only popularized it in the nineties but also played a pivotal role in introducing Latin flavors to Americans in a way that should be widely recognized. His innovative reinterpretation of traditional Latin American flavors set the stage for a culinary revolution, one that can be celebrated today with dishes like Guava-Glazed Roast Turkey with Chorizo Corn Bread Stuffing and a Passion Fruit Champagne cocktail – especially now as I hear the nineties are making a comeback.

$26.49

Oaxaca by Bricia Lopez embodies the spirit of "Guelaguetza," a Zapotec term for reciprocity, and the name of her family’s successful Oaxacan restaurant in L.A. In this book, Lopez generously reveals the secrets of the globally acclaimed Oaxacan cuisine while telling the inspiring story of her father's quest to create the best Oaxacan restaurant in the United States. It is a tale of determination told through recipes that celebrate the Lopez family's profound love for their Oaxacan heritage and cuisine, shared graciously with the world through this captivating and gorgeous book. This is a must-have cookbook for Mexican and Oaxacan food lovers.

$38.99

Peru the Cookbook, a 432-page Phaidon publication by renowned Peruvian chef Gastón Acurio, is an extensive encyclopedia of Peruvian recipes that celebrates the country's culinary diversity which has been influenced by the myriad of people who have made Peru their home over the centuries. Primarily focused on practical how-tos, accompanied by a brief introduction, Acurio dedicates this book to the suppliers of the fresh ingredients vital to Peruvian cooking and the Peruvian chefs bringing Peru's cuisine to the world. As such, it is an essential guide for anyone drawn to the vibrant flavors of Peru, providing a thorough exploration of this remarkable country’s culinary gems.

$21.60

Puerto Rican Cookery by Carmen Aboy Valldejuli, an English adaptation of her seminal 1954 Spanish cookbook "Cocina Criolla," which extends beyond traditional Puerto Rican fare, has profoundly influenced generations of Caribbean food writers and chefs. Now in its 36th printing, it features an array of Caribbean recipes, including classics like Pasteles and Guingambós Guisados, showcasing the region's rich culinary heritage. The book underscores the contributions of the Taínos, Arawaks, and other indigenous peoples, as well as the influence of enslaved Africans, in shaping the unique flavors and dishes of Caribbean cuisine.

$31.50

The SalviSoul Cookbook by Karla Tatiana Vasquez, set to release early next year, promises to be a touching and pioneering exploration of El Salvadorian cuisine and culture. This first-of-its-kind book, born from Vasquez's passion, celebrates El Salvador's culinary heritage and the resilience of its people. As a food historian, Vasquez has meticulously compiled these recipes, with contributions from 33 Salvadorian natives, including her grandmother, in an effort to preserve her culture's food traditions and aid in the healing of a nation scarred by war. This book not only deepens the understanding of El Salvador’s relationship to the United States but also stands as a heartfelt tribute to the over 2 million Salvadorans living here, offering them a welcomed reminder and taste of home.

$22.60

Seven Fires by Francis Mallmann presents a captivating journey from European kitchens back to the heart of Argentina, where the celebrated chef rediscovers his culinary roots in fire and cast iron cooking. This exploration is further enriched by Mallmann's quintessential bravado, which strikingly contrasts with his deep affection for the humble potato, showcasing the chef's versatility and passion for both the bold and the simple in food. With practical yet adventurous guides for building a fire to make your own coals, and mastering the art of roasting a whole cow — an endeavor Mallmann describes as a team sport, this book will have you collecting firewood for your next meal in no time.

A Note on the Term “Latin America”

It’s impossible to write a cookbook roundup covering Latin America and Mexico without first unpacking the term “Latin America,” and acknowledging the legacy of European conquest in the Americas. “Latin America" is a cultural and linguistic designation and not a geographic one. Depending on who you ask, there are between 20 and 33 countries and territories that make up Latin America.

The term, coined in the mid-19th century and often attributed to the French emperor Napoleon III, was designed to establish political and cultural influence in the Americas in opposition to the growing influence of the United States and other European powers. Even though hundreds of indigenous languages existed and survived to present-day, "Latin" emphasized the commonality of Romance languages (languages derived from Latin such as Spanish, Portuguese, and French) spoken in the region. Over time, Latin America came to encompass Mexico, Central and South America, as well as parts of the Caribbean.

While it's important to be critical of the term "Latin America" because of its Eurocentric perspective that downplays the indigenous and African influences on the region's culture, history, and society, it has persisted. We use this term today to refer to the countries of the Americas and Puerto Rico, an unincorporated territory of the United States (another reminder of the enduring legacy of colonization), where Spanish and Portuguese are widely spoken.

A Note on Latino Representation in Cookbook Publishing

Latinos make up close to one-fifth of the population of the United States yet there is a noticeable lag in the cookbook publishing industry. While this list of essential cookbooks aims to be inclusive, it can only be as inclusive as the cookbook industry itself, which has historically underrepresented certain cuisines and cultures, including those from Latin America and Mexico.

However, the industry is shifting, albeit at a slow pace. Since 2020, there has been an increase in the publication of Latin American and Mexican cookbooks authored by individuals of Latino and Mexican heritage, indicating a growing recognition of these cuisines in the mainstream culinary world. You’ll find many of these books on this list.

There's still great potential in the cookbook industry and I hope this list of essential Latino and Mexican cookbooks sparks your curiosity, encouraging you to check them out at your local library or bookstore. By choosing to buy these books, you can help increase demand and encourage a more diverse offering of cookbooks to be available in your community, all while trying new flavors and dishes that may become staples in your home. Increased visibility of these cuisines not only enriches our culinary knowledge but also celebrates the rich cultural heritage behind them, fostering a deeper appreciation and understanding of Latin America and Mexico across the world.

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