Cover image for Rosa Mexicano : a culinary autobiography with 60 recipes
Rosa Mexicano : a culinary autobiography with 60 recipes
Howard, Josefina.
Personal Author:
Publication Information:
New York, N.Y. : Viking, 1998.
Physical Description:
xii, 292 pages : illustrations (some color) ; 24 cm
General Note:
Includes index.
Personal Subject:
Corporate Subject:
Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX910.5.H575 H69 1998 Adult Non-Fiction Central Closed Stacks

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No one knows Mexican food--or Mexico--like Josefina Howard. Her Rosa Mexicano is not only rated by Zagat's as the top Mexican restaurant in New York, its fare is honored by Mexicans themselves. Cooks who have seen her on PBS, CNN, the Television Food Network, and Martha Stewart Living have longed to re-create her mouth-watering dishes at home. Now they can.Overflowing with Josefina's passion for Mexican culture and cuisine, her vibrant snatches of personal memoir and social history, and her own award-winning color photographs, Rosa Mexicano is the fruit of a lifetime love affair with a country and far outshines mere cookbooks. This book, which took ten years to create, is the result of her frequent trips to Mexico--as many as four or five a year. As for the astonishing recipes, they are as colorful and diverse as the culture that gave birth to them and far surpass their popular Americanized counterparts. Unusual herbs add distinctive flavors to a host of uniquely south-of-the-border delectables: delicate soups made with zucchini blossoms, pozole (Mexican chicken soup, except it's made with pork!), and stuffed peppers garnished with pomegranate seeds. This is the real face of one of the most misunderstood great cuisines of the world, and a tantalizing holiday gift for all cooks and ethnic culture mavens.

Reviews 1

Booklist Review

Many New Yorkers discovered their first authentic Mexican regional cooking at Rosa Mexicano, Josefina Howard's acclaimed Manhattan taqueria. In this memoir with recipes, Howard recounts her life in Spain, Mexico, and the U.S. After arriving in New York, she attended Peter Kump's cooking school and washed dishes after classes. Her dream of opening an authentic Mexican restaurant finally became reality when fresh Mexican ingredients began appearing in New York markets. She wowed urban palates with her moles, and she appreciated the role of intense colors in the best Mexican cooking. Howard's reminiscences make this much more than a mere cookbook, but she records emotionally wrenching episodes such as her son's death with little reflection. A worthwhile cookbook, with some easily reproducible recipes, but the recipes may seem less novel in communities longer accustomed to authentic Mexican cooking. --Mark Knoblauch