Oaxacan Oregano Roast Chicken, an uncomplicated departure from the state’s famously laborious moles, is made by roasting chicken pieces rubbed in a garlicky, pesto-like paste, and was my entree of choice for a small get-together. Rice with Lentils and Caramelized Onions, found in Middle Eastern communities throughout Mexico, along with a bright Avocado, Watercress, and Pecan Salad rounded out the dinner. My neighbor, who travels frequently to Mexico, recognized the flavors and gave the entire meal a thumbs up.
Evocative descriptions, lively storytelling and enticing photography tempt me to try others. None appear too intimidating or use ingredients that require a special search.
The goal of these recipes, Jinich explains, is to help the reader achieve buen sazón. That’s what Mexicans say “when somebody has a knack for getting the flavor of a dish just right, so that you want to come back for more.”
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
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