A single bite can be bright, acidic, smoky, and spicy. Learn how to make incredible Mexican food at home with help from cookbook author Gabriela Cámara. HERBS/AROMATICS: “I believe in simplicity and moderation when cooking,” Gabriela wrote in an email interview, “but you need more than one of these ingredients, usually. Less a cookbook than a guidebook, there are a handful of the recipes to accompany the steaks you grill this summer. Chilies, salsas, herbs, spices, and salt are all used to create a balance of flavors in Mexican cooking. “Even heat needs to be used in moderation so it does not overpower all other ingredients in a dish or sauce unless you are wanting to make a super special spicy sauce for a particular dish that can hold it and benefits from it.”. This modern Mexican cookbook from chef Gabriela Cámara (of Mexico City’s Contramar and San Francisco’s Cala) is filled with fresh, vibrant food with lots of soul. This modern Mexican cookbook from chef Gabriela Cámara (of Mexico City’s Contramar and San Francisco’s Cala) is filled with fresh, vibrant food with lots of soul. Uh-oh, it looks like your Internet Explorer is out of date. EPAZOTE: This herb is used both fresh and dried. Click or Press Enter to view the items in your shopping bag or Press Tab to interact with the Shopping bag tooltip. Cámara simply tosses the dressing with superfresh greens, but I couldn’t resist adding thinly sliced radishes for crunchy color. since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. “I believe in general there is the misconception that Mexican food has to be spicy to be authentic, and that is not the case, actually,” Gabriela says. Gabriela Cámara is the chef-owner of Mexico City's most famous and trafficked restaurant, Contramar, and its sister restaurant, Cala, in San Francisco.Mentored by Diana Kennedy, Cámara has become … Epazote makes such a difference! Hi, Kristen — You are not the only one! It’s used to make tortillas and tamales. It takes some extra planning, but the texture and flavor are far superior to anything you can find in a can. Do add herbs, garlic, and other aromatics. It has a strong earthy flavor. Please try again later. While Gabriela honors the traditions of Mexican cooking, she isn’t bound by them, and she doesn’t want you to be either. This is how she lives, eats, and breathes Mexican food, and it’s how she wants to share it with you. “As in any great cuisine, and as my dear Samin Nosrat would put it: Salt, fat, acid, heat. Visit The Simply Shop to order a signed copy. Equally easy is the creamy salad dressing made from one of my favorite ingredients: pepitas. Pull up a chair! at The Simply Shop. Don't be Her devotion to her food, staff, and community resonates throughout her restaurants, filling them with an ethos of family that is felt by each and every person who enters.”—Melissa Perello, chef-owner of Frances and Octavia   “Gabriela Cámara brings tradition and innovation together in recipes that are familiar yet original, simple but sophisticated.