Celebraciones Mexicanas: History, Traditions, and Recipes is the first book to bring the richness and authenticity of the foods of Mexico’s main holidays and celebrations to the American home cook. BUY THIS BOOK ON AMAZON.COM ABOUT THE AUTHORS  

Celebraciones Mexicanas: History, Traditions, and Recipes is the first book to bring the richness and authenticity of the foods of Mexico’s main holidays and celebrations to the American home cook. BUY THIS BOOK ON AMAZON.COM

ABOUT THE AUTHORS

 

Andrea writes a blog on food, culture and life in San Francisco's Mission District, MY MISSION: TASTE OF SAN FRANCISCO, and a column on Mexican cuisine for the Examiner.com. Her memoir, Survivor, was published in the collection Because I Said So: 33 Mothers Write About Children, Sex, Men, Aging, Faith, Race, & Themselves, edited by Camille Peri and Kate Moses in 2005.  Prior to her move to the West Coast, Gray was the Executive Chef at Taipan Diane in New York City; and before that, Creative/Merchandising Director of Aesthetics Marketing Direct, which she founded, from 1990-1997. Andrea volunteers at International High School of San Francisco, working on diversity and social justice issues and is a single mother of 3, with residences in San Francisco and Tenango de Valle, Mexico, where Casa de la Tia, a small Guest House and Cooking School is projected to open in the Summer of 2016. 

Andrea writes a blog on food, culture and life in San Francisco's Mission District, MY MISSION: TASTE OF SAN FRANCISCO, and a column on Mexican cuisine for the Examiner.com. Her memoir, Survivor, was published in the collection Because I Said So: 33 Mothers Write About Children, Sex, Men, Aging, Faith, Race, & Themselves, edited by Camille Peri and Kate Moses in 2005. 

Prior to her move to the West Coast, Gray was the Executive Chef at Taipan Diane in New York City; and before that, Creative/Merchandising Director of Aesthetics Marketing Direct, which she founded, from 1990-1997. Andrea volunteers at International High School of San Francisco, working on diversity and social justice issues and is a single mother of 3, with residences in San Francisco and Tenango de Valle, Mexico, where Casa de la Tia, a small Guest House and Cooking School is projected to open in the Summer of 2016. 

 Adriana Almazan Lahl hails from the Coyocan neighborhood of Mexico City, once home to Frida Kahlo & Diego Rivera. After her family instilled a lifelong passion for flavors, Adriana refined her culinary skills in Mexico, San Francisco, Saint Helena, and the Cordon Bleu school in Paris. Her love for flavors led her to create her company SAL DE VIDA Gourmet. selling flavor-Infused finishing salts,  5-minute soups and rice side dishes. The company also features a line of flavored cocktail rim salts. Adriana is a proud member of Women's Initiative, La Cocina, SFMade and Centro Community partners.

 Adriana Almazan Lahl hails from the Coyocan neighborhood of Mexico City, once home to Frida Kahlo & Diego Rivera. After her family instilled a lifelong passion for flavors, Adriana refined her culinary skills in Mexico, San Francisco, Saint Helena, and the Cordon Bleu school in Paris. Her love for flavors led her to create her company SAL DE VIDA Gourmetselling flavor-Infused finishing salts,  5-minute soups and rice side dishes. The company also features a line of flavored cocktail rim salts.

Adriana is a proud member of Women's Initiative, La Cocina, SFMade and Centro Community partners.

"Adriana and Andrea have done a masterful job sharing the celebrations of Mexico with their words and recipes. They delve deeply into the rich history, customs and culture that will make you not only want to take this book to bed as bedtime reading but also you’ll want to keep it in your kitchen library and cook up some of the fantastic recipes they share. Books like this one are rare today! This is a must for anyone who loves food, culture, history, cooking and Mexico!" (Joanne Weir, James Beard Award-winning cookbook author; television food personality; restaurateur and Executive Chef, Copita Tequileria y Comida)

  • 350+ PAGES

  • 100+ COLOR PHOTOS

  • 200+ original recipes, including 15 salsas & a salsa pairing guide

  • 39 menus complete with recipes and resource guide

  • Covers 25 holidays and festivals including Dia de Los Muertos, Cinco de Mayo, Day of the Revolution, Dia de la Virgin de guadalupe

  • complete timeline of major events in Mexico's cultural and gastronomical history

  • step-by-step diagrams for making tamales, tortillas, tlacoyos, buñuelos and more

  • learn about 10 of mexico's (63) indigenous languages and peoples

MORE PRAISE FOR CELEBRACIONES MEXICANAS

"I like to think I have an educated impression of Mexico but reading Celebraciones Mexicanas makes it clear how much I didn't know before I read the book. You can use it as a reference piece, but if you're like me, you'll want to read every word from the beginning and not miss one delicious detail. Both the fiesta and the food are put into context and I get the feeling this will become a treasured family heirloom for those who remember and for those who want to start celebrating a la Mexicana". (Steve Sando, founder, Rancho Gordo New World Specialty Foods;  author of Supper at Rancho Gordo"
"Every society has special dishes to celebrate important occasions, but festival foods are particularly important to Mexican identity. This splendid Mexican cookbook guides readers through the highlights of Mexican history and includes recipes for recreating banquets from the past". (Jeffrey M. Pilcher, author of Planet Taco: A Global History of Mexican Food)

 

"Celebraciones Mexicanas leads us to rich, human stories of Mexico, as well as extensive recipes and cultural explanations. The zestful recipes project Mexican food and festivals throughout the history and flavors of Mexican cuisine. Gray and Lahl present their comprehensive research in vibrant reading and cooking style. The writers present past Mexican rituals and rites, weaving the legacies with today’s table. It is difficult to imagine a more complete collection of information on the present and past of Mexican cuisine". (Antonia Allegra, director, The Symposium for Professional Food Writers)

Read author interview with GINA HYAMS