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El Bajío is Mexico's central highlands, the area around Guanajuato, Querétaro and San Miguel de Allende. It is a region every Mexican knows and almost no one outside the country has heard of, historically the country's breadbasket and silver-mining district. That it is also wine country surprises most people, but Mexico has been making wine since the 16th century and is therefore the oldest wine-producing country in the Americas.
Enrique Olvera, who runs Pujol in Mexico City, has written the foreword. Food writer Alonso Ruvalcaba takes the reader to vineyards and organic farms, to harvests of prickly pears and garambullo berries, and shows how tortillas are pressed and cooked over an open fire.
There are 24 dishes and drinks, mainly from the Sazón cookery school at Hotel Casa de Sierra Nevada in San Miguel de Allende. The book is published in collaboration with Belmond, which owns the hotel, explaining both the selection and the tone.
Twenty-four recipes across just over 200 pages tells you what the book is for. This is a travel book with recipes in it, not a handbook of Mexican cooking, and it is meant to be left out and leafed through. If you want to cook Mexican food, Diana Kennedy or Mexico: The Cookbook is the right shelf. If you want to understand what one part of Mexico looks and smells like, this is the only book that does the job.
Format: Hardback
Number of pages: 209
Language: English
First published: 2025
