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Jonas Cramby went to Mexico and came home with a number of insights Swedish taco nights were not prepared for. The book follows street food from totopos at a rickety stall in Mexico City's mercados to barbacoa, that is, a goat buried in the ground together with glowing coals, a crucifix and a bottle of mezcal. He covers antojitos, dulces and the techniques required to recreate it all at home. Oaxaca's food culture is older and more sophisticated than several of the European cuisines we revere, a point Cramby makes without making a big deal of it.
Format: Hardcover
Number of pages: 160
Language: Swedish
First published: 2018
