Oaxaca is Mexico's culinary heart, and Guelaguetza has been the center of life for the Oaxacan community in Los Angeles since it first opened its doors in 1994. Guelaguetza, founded by the Lopez family, has been serving traditional Oaxacan cuisine for 25 years. Each dish articulates its story, from Oaxaca to the streets of Los Angeles and beyond, as the first true introduction to Oaxacan cuisine by a native family.

Oaxaca cookbook offers 140 authentic, yet approachable recipes using some of the purest pre-Hispanic and indigenous ingredients available, showcasing Mexico's "soul food". Oaxaca deconstructs this essential cuisine, from their signature pink horchata to the recipe for Lopez's award-winning mole negro. In this book that reads like a love letter to Oaxaca, you'll find recipes for many other dishes you'll want to bookmark, as well as personal photographs and stories about the Lopez family.

View Details: amazon.com/dp/141973542X

Danny Trejo used to joke with his mother that they should open a restaurant long before he became a Hollywood star. After a few arrests, a couple of boxing championships, and over 300 films, Hollywood's favorite bad guy did exactly that with Trejo's Tacos. His unlikely path from ex-con to actor to Narcotics Anonymous/Alcoholics Anonymous counselor to successful restaurateur is a true rags-to-riches tale.

Trejo's Tacos not only shares 75 recipes for cantina favorites like succulent carnitas, vegan cauliflower tacos, and pillowy-sweet cinnamon-sugar lowrider donuts, but also offers insights into his life and pays tribute to his hometown, roots, and all of the colorful characters who helped him along the way, creating a delicious tribute to Los Angeles and the city's vibrant Latino culture.

View Details: amazon.com/dp/1984826859

Tex-Mex cooking is irresistibly delicious, but it takes time to build up those layers of flavor. It's a job made for the slow cooker. In The Tex-Mex Slow Cooker, recipe developer and blogger Vianney Rodriguez let her favorite appliance do the work for stewed-all-day results with half the effort. Tender and juicy slow-cooked cuts of meat are ideal for classic Tex-Mex dishes. It stands to reason, then, that blogger Vianney Rodriguez compiled a collection of some of her fan-favorite Instant Pot recipes.

Chile Con Queso, Classic Margarita, Fajitas, Tamale Pie, and Dulce de Leche Chocolate Cake are among the recipes inspired by Tex-Mex classics as well as modern twists on old favorites. These simple, flavorful dishes are perfect for weeknight dinners or game-day spreads.

View Details: amazon.com/dp/1682681262

This book includes recipes for stews, soups, and side dishes, as well as famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delectable salsas, drinks, and desserts. Mexican cooking has always been about family, community, and tradition for Mely Martnez. Mely was born and raised in Tampico, and as the oldest daughter of eight children, she began helping in the kitchen at a young age. She also spent summers at her grandmother's farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa.

Mely started her popular blog, Mexico in My Kitchen, to share her family's recipes and memories so that her son can recreate and share them with his own family someday. Meanwhile, it has become the go-to destination for those seeking authentic home-style Mexican cooking.

View Details: amazon.com/dp/1631066935

Esteban Castillo grew up in Santa Ana, California, where Latinos make up more than three-quarters of the population. Because Mexican food was the foundation of his childhood, he was surprised to see recipes for dishes that were nothing like the traditional meals he grew up eating on popular food blogs. He was inspired to start Chicano Eats to share his passion for design, cooking, and culture, as well as to provide a space for authentic Latino voices, recipes, and stories to be heard.

Chicano Eats, based on his blog, is a bicultural and bilingual cookbook with 85 traditional and fusion Mexican recipes that are as beautiful to look at as they are to eat. Chicano cuisine is Mexican food prepared by Chicanos (Mexican Americans) and influenced by the communities in which they grew up in the United States. It is Mexican food that crosses borders, employing traditional ingredients and techniques such as chiles, beans, tortillas, corn, and tomatillos while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States. Chicano Eats is jam-packed with quick and flavorful recipes.

View Details: amazon.com/dp/0062917374

Gabriela Cámara's fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking style, inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food lovers will find everything they want to cook—from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta—as well as many sure-to-be favorites, such as signature tuna tostadas.

More than 150 arresting images capture the rich culture that pervades Cámara's food, and a dozen essays explain the principles that distinguish her cooking, from why non-GMO corn is important to how everything can be a taco. Cámara is the most internationally recognized figure in Mexican cuisine, with celebrated restaurants in Mexico City and San Francisco, and her innovative, simple Mexican food is exactly what home cooks want to cook.

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Gonzalo Guzman, head chef at San Francisco restaurant Nopalito, brings the true spirit, roots, and flavors of regional Mexican cooking from Puebla, Mexico City, Michoacán, the Yucatán, and beyond to life in this cookbook. Guzman is inspired by food from the sea and the land and transforms simple ingredients like masa and chiles into vibrant and flavor-packed dishes.

The book includes fundamental Mexican cuisine techniques, insights into Mexican food and culture, and favorite Nopalito recipes like Crispy Red Quesadillas with Braised Pork and Pork Rinds, Toasted Corn with Crema, Ground Chile, and Queso Fresco, Tamales with Red Spiced Sunflower Seed Mole, and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Nopalito is your gateway to Mexico via California, with recipes for cocktails, aqua frescas, paletas, churros, and flan. Every night, this is a cookbook to be read, savored, and cooked from.

View Details: amazon.com/dp/0399578285

More than a cookbook, Decolonize Your Diet reimagines what it means to eat "traditional" Mexican food by tracing its roots back hundreds of years to reclaim heritage crops as a source of resistance to modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; after Luz was diagnosed with breast cancer in 2006, they both drastically altered their diets and began looking for recipes featuring healthy, vegetarian Mexican foods.

They advocate for a diet rich in plants native to the Americas (corn, beans, squash, greens, herbs, and seeds) and are passionate about the idea that Latinxs in America, particularly Mexicans, should abandon fast food and return to their own culture's food roots for both physical health and spiritual fulfillment. This vegetarian cookbook includes over 100 colorful recipes based on Mesoamerican cuisine, as well as contributions from indigenous cultures all over the Americas.

View Details: amazon.com/dp/1551525925

For this collection of sweet treats like cacao pots de creme, tamarind ice pops, and fried ice cream, author Alejandro Ochoa consulted his Veracruz-born grandparents.

My Veracruz Abuela (Grandma) and Guadalajara (Grandpa), who are 90 and 92 years old and have been cooking in the old country since WWII, collaborated to create a true Mexican Dessert Cook Book. This book is unique in that it contains authentic traditional Mexican dessert recipes that have been passed down through generations in my Mexican family! The author also made certain to include popular regional dishes that are unique to specific regions of Mexico. From Churros to Mexican Chocolate Cake, there's something for everyone here. Let's choose your own delectable Mexican adventure from 65 recipes!

View Details: amazon.com/dp/1984184717

Although many people can name their top ten authentic Mexican dishes, it may be difficult to name more than ten. This is absurd given Mexico's rich culinary history dating back thousands of years. Pati Jinich has spent the last decade searching for her homeland's culinary treasures, including birria, salsa macha, coyotas, and carne asada.

Many of these dishes are regional specialties, passed down through generations, and are unknown outside of their original regions. Others have gone on to become national celebrities. Each recipe is a tried-and-true classic. Each one includes a story told in Pati's warm, approachable style. Each has been thoroughly tested in Pati's American kitchen to ensure it is the best of its kind. These essential recipes, when combined, paint a vivid picture of Mexico's wealth.

View Details: amazon.com/dp/0358086760