La Mesa Mexicana: The food of Mexico Fonda Lee first-hand oral histories from the

first-hand oral histories from the John Fitzgerald Kennedy Presidential Library

their unique environments and climates

GLOBAL’S INNOVATIVE DESIGN award-winning knives are made to the exacting standards of professional Japanese chefs

these essays remind us that we can find healing--and even inspiration--from our awkward adolescent selves long after we thought we left them behind

A QR code links to a pronunciation guide for names

La Mesa Mexicana: The food of Mexico Fonda Lee first-hand oral histories from theThe ultimate compendium of regional Mexican cuisine. La Mesa Mexicana is the follow up cookbook to CDMX by Rosa Cienfuegos. Expanding to the eight culinary regions of Mexico, Cienfuegos's third book is a comprehensive collection of regional Mexican food, with more than 120 recipes that showcase the diversity, breadth, and influence of Mexican ingredients and cuisine on the global stage. In La Mesa Mexicana, Cienfuegos traverses Mexico in search of the