Chicano Eats: Recipes from My Mexican-American Kitchen

This is a Great Book !!! It was Beautifully done for both very experienced cooks and not so experienced cooks such as myself. I moved to California over ten years ago from Hawaii for a relationship. I was just getting used to Hawaiian Cuisine after several years and I didn't even like Mexican food. My father being stationed in the Marines Corp. like a million years ago in San Diego said Southern California has the absolute best Mexican food ever, make sure you have some. Its the best !! Well, I live in Northern California so its quite a drive but, long story short it might be better in the South according to him but, its still everywhere in this State. Everywhere !! Since it was very hard deciding where to go for dinner because I didn't care for Mexican food and my boyfriend who has lived his entire life here in California from birth absolutely loves it as does the rest of the California population, every ethnic background does so going out to dinner together or with family or friends is most likely going to be at a Mexican restaurant no matter who you go with. So, about 8 years ago I started buying Mexican cook books to learn how to cook for my man. I enjoy cooking meals for him. The more I cooked the more I have grown to truly love and appreciate the food, so versatile and the many flavors and spices like Cumin which is my favorite, and my man being Filipino, learning to cook Mexican has also helped me with his Filipino Cuisine. Similar Herbs and spices are used such as Adobo. I have purchased quite a few Mexican cookbooks, All of them are good but, this one is my favorite, I just love this book its a comfortable easy read with delicious results, unlike some other books that can be intimidating when reading the recipes. Its my go to cookbook which is several times a week. I wish it came out years ago. I really like this book. I think most cooks will too.

This is the first cooking book I ever bought and I couldn't be happier with it! @chicanoeats not only has simple and delicious recipes that transport me to my mom's home cooking, but it is also has a collection of beautiful photos and colors, I cannot stop flipping through it. The cocktail section is my favorite! There are so many good and easy summer cocktails.

Really enjoying this book! I'm a California native, and this takes the mystery out of many dishes that my neighbors and classmates have always enjoyed. Chicano cooking is NOT "just like Mexican." It's more casual, maybe a bit punchier. (Dare I say more "neighborhood street" than "uptown tablecloth"?) Esteban kindly includes vegetarian options for many of his recipes, and even adapts some to pressure-cooking. His story-telling is very sweet, and gives a rich cultural context for the food; it's what he grew up with. So, specific recipes: Cilantro-basil pesto." Dios Mio, YES!!! Jalapenos en escabeche: I can stop buying the canned ones now, because making them at home is idiot-simple, and will taste a lot better! Chicken con Chocoyotes: Never even knew that masa dumplings existed; gotta try that! Pressure-cooker birria (using beef instead of goat): Yep! Paletas de ponche de granada: Yes! The drinks, boozy and not, are fun. One place of divergence: Esteban thinks cumin is too strong, and I LOVE it. That's cool. Cooks do things differently in their kitchens... Oh, and it's a really beautiful book, visually. Gorgeous photos, great-quality paper and printing, and a very happy cover. Muchas gracias, Esteban!

I never write reviews but I am compelled to do so with this book. I admit I own many cookbooks that have amazing looking recipes "when I have the time" or "when I gather the long list of ingredients". It is a task to make many and as a busy mother, many just stay pretty pictures in my books. THIS is a cookbook that anyone can and will actually use. Unfussy, delicious, everyday meals. It one of the most useful cookbooks I have bought and the three dishes I have made thus far were fantastic. Buy this book. It's that simple.

This Mexican cooking book is an absolute gem! It is filled with an impressive variety of traditional and contemporary recipes. The instructions are easy to follow, and the book offers a great introduction to Mexican cuisine. From flavorful tacos to delicious enchiladas, this book has it all. The beautiful pictures accompanying each recipe are an added bonus, making it even more enticing to try out new dishes. Whether you are a novice or an experienced cook, this book is a must-have for anyone looking to explore the world of Mexican cuisine. Highly recommended!

When Smitten Kitchen posted a recipe of a ChocoFlan cake from the Chicano Eats cookbook, I immediately had to try it. And when the author, Esteban Castillo, liked and commented on my post, I knew I HAD to get ALL the other recipes to try as well. From the bright & colorful cover, to the appetizing photographs, to the personal stories accompanying each recipe, it’s totally delightful. I went straight to the dessert section-finding the traditional flan, as well as new to me recipes, like a Mosaic Gelatin dessert. The cocktails look unique and give great ideas for presentation. Not only practical, accessible recipes but a joy to read. 100% recommend.

You need this cookbook! I happened across this cookbook and it’s author on Instagram. After seeing the photos for the potato tacos- I had to grab a copy and make them for myself... and I’m so glad I did. The recipes in this book are easy and delicious. The salsas, potato tacos (along with their red sauce that is a delicious condiment for just about everything) and coconut horchata have quickly become household favorites and are constantly being remade weekly. The instructions are concise and clear and the photos and colors are vibrant and wonderful to look at.

Cooking and sharing meals has been a way to strengthen bonds between people for millenia. What Esteban Castillo has managed to do here with this brilliant cookbook is elevate that experience to a new level. His unique Chicano POV adds new shades to the ever growing compendium of Mexican cuisine which is varied, eclectic, immaginative and “traditional.” As a gay, Mexican man living on the border between Mexico and the USA what moved me the most was his sharing stories about his family both in the north and in Colima. Stories of courage, determination, love, resiliance and dignity. (I think Esteban has a good memoir still to write.) I have Chicano Bakes on pre-order and am very much looking forward to it. And, btw…for future editions in the Resources section imho Masienda sells the best tortilla press anywhere: the Doña Rosa Tortilla Press.

The photos and layout of this cookbook are lovely, but don't mistake it for a case of style over substance, as all the recipes I've tried so far have been delicious and easy to follow, with ingredients that for the most part could even be sourced in my very small community (or through a trip to the next town over). Everyone in my family has been very happy with it - I also like that it has an extensive assortment of dessert and drink recipes (love the michelada recipe in particular! Better than ones I've had in Mexico!) My only quibble would be that I've caught a few small proofreading errors - hopefully there are not more in the recipes themselves...

The recipes look really good but I’m disappointed that there are no traditional Mexican American dishes I remember as a kid growing up in Phoenix AZ back in the 60s, early 70s and in San Jose CA from the early 70s. Dishes like Chilli Verde, usually made with Pork, or Chilli Colorado, made with beef. I’ve had to learn to make these myself from online recipes and from memory. What we have in this book are updated modernised versions of traditional dishes. The recipes look good and I’ll probably try many of them myself but I’ll most likely use some of the recipes as a guide while rolling back to how the food was made back when I was young. I live in the Scotland now, and it’s very disappointing to find so-called Mexican restaurants that invent their own style of Mexican food (mostly modelled on American style Mexican food) rather to sticking to real Mexican food. This has lead me to learn how to make my own dishes base on what I find online and memory. By purchasing this book I hoped I would discover what I experienced as a kid. Well, it’s a nice book, but not what I was hoping for. Hmmm… maybe I should write my own?

This book is lovely. Very beautifully put together and very aesthetically pleasing too. I have made a couple of successful feasts so far which have been very tasty and well received. Camarones al mojo de ajo (shrimp in garlic sauce) and arroz blanco are a couple of my faves. I haven't found it too hard to source some of the more niche ingredients in Australia but don't expect to be able to source all of the ingredients from the main supermarkets. I have been to a couple of special cook shops but not a problem in Sydney - something to think about if you're more regionally based.

Bel libro di ricette, molte fotografie e molte idee originali ma sinceramente pensavo fosse meglio. Preso ad un prezzo stracciato.

The vibrant photography is really eye-catching! Recipes are uncomplicated and I love the personal anecdotes for each recipe including modern twists to traditional recipes. Highly recommend for anyone looking to explore Mexican recipes.