Best New Cookbooks: Spring 2021 | Eater
"A hotel and restaurant that served as the training ground for a prominent Oaxacan chef and functions as a repository of local culinary traditions, offering carefully taught recipes that prioritize sensory cues and technique. The repertoire includes rustic childhood dishes from La Raya de Zimatlán (rabbit with oregano, lime, and garlic), elaborate mole negro with an extensive ingredient list, and coastal influences such as deep-fried whole fish and mangoes with chiles; the emphasis is on learning to cook by smell, touch, and visual signs rather than solely by measurements." - Eater Staff
