Alejandro Ruiz is one of the most relevant Mexican chefs of recent years, and is the pioneer of the boom in Oaxacan and Mexican cuisine. With the influences of his mother and his land, he positioned the food of Oaxaca in its rightful place as one of the most unique, varied and important in the world.
The book combines recipes, biography, essays and beautiful photographs of Nuria Lagarde. Alejandro takes us by the hand through the places where he likes to eat, which say a lot about the unquestionable complicity between the chef and Oaxaca.
Casa Oaxaca, Alejandro Ruiz's restaurant, has been a national and international reference for what Mexican food is today for 20 years. It can be said that Alex opened that gap in fine dining: he began serving moles and chicatanas before any restaurant in Mexico City. He is a pioneer of that revolution that has not stopped giving us layers and layers of identity and enjoyment.
Spanish language
