CDMX food science Tongue and Octopus with Salsa

Tongue and Octopus with Salsa Verde and Mimosa’d Egg

A collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico’s rich and revered ice cream traditions

reformulating them to include whole grains

Kopytka with Umami Sauce

peppered with much eating and drinking

CDMX food science Tongue and Octopus with SalsaCDMX is the follow up cookbook to Comida Mexicana by Rosa Cienfuegos. It is a celebration of the food of Mexico City and the dishes that Rosa grew up eating and now recreates in her two Sydney restaurants: Tamaleria and Icatate. It is the food that chilangos (residents of Mexico City) enjoy at home, on the streets, in markets, and in cafes and bars. Authentic and often unique to Ciudad de Mxico, as the locals call it, CDMXs colorful recipes reflect