'My Mexico City Kitchen' is our pick for BACookbookClub this month. When you make a recipe from the book, be sure to tag us so we can reshare it!
The 360-plus-pager is a masterpiece of personal storytelling, colorful photography, and all the recipes you could ask for . Stella dubbed it the cookbook of the season, and said she’d be practicing her Tortilla Technique ™ until she got it right. Many, many iterations later, we got in touch with Stella, who claims she’s “not a food person” , to find out what about Gabriela’s cookbook had her spending all summer with a fire engine–red tortilla press in hand.
I got a lot of tips—it seems nearly everybody on Instagram has an opinion. No lard. Yes lard. Lots of lard. I tried vegan versions, coconut oil, flax oil. I wasn't really nailing it, but that was a great excuse to just keep messing around. In the end, I went back to the plainest recipe she had in the book. I like my tortillas—Bob’s Red Mill Masa Harina with water and a little bit of oil on a skillet, which you don't really need but I do like the fat.
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