by Roberto Santibañez
The flavors of Mexico are at your fingertips, so long as you master a few simple cooking techniques. This is the philosophy of Roberto Santibañez, the former culinary director of New York-based Rosa Mexicano restaurants and the owner of Fonda, a Mexican eatery in Brooklyn. His book offers a learn-as-you-go approach: Nail the technique for toasting chiles, and you can make adobo sauce for Adobo-Marinated Shrimp or Lamb Shanks Braised in Parchment. There are how-to illustrations for folding tamales, charts dedicated to chile varieties, and tips that really teach.