Cookbook: Rosa's New Mexican Table

the appetizer:

Rosa's New Mexican Table by Roberto Santibañez includes favorite recipes from the restaurant's menu like Soupy Black Beans, Poblanos Stuffed with Spinach and Goat Cheese (and Ranchera Sauce), and Slow-Braised Boneless Short Ribs with Roasted Tomatillo-Chipotle Sauce.

Rosa's New Mexican Table
Friendly Recipes for Festive Meals

by Roberto Santibañez

Click to buy Rosa's New Mexican Table

A fresh, exciting, accessible approach to Mexican cooking, in glorious full-color, by the highly respected chef of the wildly popular Rosa Mexicano restaurants.

Rosa Mexicano has been named Best New York City Mexican Restaurant by New York Magazine, The Village Voice, CitySearch, and Zagat. Rosa's chef, Roberto Santibañez, has been featured everywhere from Martha Stewart Living, Gourmet, and Bon Appétit to Us and Life. Together, this chef and these restaurants are at the very pinnacle of Mexican food—a mediagenic star and his extraordinarily popular restaurants that serve more than 1 million customers a year. Rosa's contemporary approach—lighter, easier, more accessible—is a much needed breath of fresh air for Mexican cooking, including:

Starters such as Rosa's world-famous Guacamole and incredibly easy ceviches like Red Snapper with Mango
Triumphant tortilla creations like Tacos with Grilled Adobo-Marinated Chicken, and Octopus Enchiladas with Yellow Tomato Sauce
Entrées such as Salmon in a Fruity Mole, Boneless Slow-Braised Short Ribs, Shrimp and Vegetable Skewers, and Rack of Lamb with Pistachio Pipian
Simple, delicious sides like Grilled Corn Street Vendor Style and Traditional Refried Black Beans, and irresistible desserts such as Chili-Spiked Chocolate Cake, Cajeta and Cream Cheese Flan, and Almond Cinnamon Cookies.

An exhaustive, authoritative section on essential ingredients, equipment, and techniques rounds out this eminently useful, home-cook-friendly and beautifully photographed book, which is destined to set a new standard in the category.

About the Author

Roberto Santibañez, the culinary director of Rosa Mexicano, has been featured in Martha Stewart Living, Bon Appétit, Gourmet, Life, Us, Self, and The Washington Post; this is his first book. Rosa Mexicano opened its doors in 1984; more than two decades later, there are three outposts in New York City, one apiece in Washington and Atlanta, one in Palm Beach, and two new ones opening in Miami and Hackensack, New Jersey.