Recipes from Rosa's New Mexican Table

Rosa's New Mexican Table by Roberto Santibanez

A fresh, exciting, accessible approach to Mexican cooking, in glorious full-color, by the highly respected chef of the wildly popular Rosa Mexicano restaurants.

An exhaustive, authoritative section on essential ingredients, equipment, and techniques rounds out this eminently useful, home-cook-friendly—and beautifully photographed—book, which is destined to set a new standard in the category.

Seven white ramekins filled with chile-spiked chocolate cakes

Chile-Spiked Chocolate Cakes

These chocolate cakes get their kick from chipotle peppers and are served with either a cinnamon custard or a tomatillo sauce.

  • Quick Glance
  • 1 H, 15 M
  • 3 H, 30 M
  • 0
A bowl of dry-roasted chile peanuts.

Chile Peanuts

Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.

  • 5 M
  • 35 M
  • 6