Provecho: Real Mexican Food at Home by Daniella Guevara Munoz

Daniella Guevara Munoz grew up in Mexico City but now calls Australia home and runs Port Adelaide’s La Popular Taqueria. In Provecho she shares 120 authentic Mexican recipes that are easy to cook at home. 

Provecho roughly translates as ‘enjoy your meal.’ All diners will say this to each other when they walk into or leave eateries in Mexico. It encapsulates everything that is special about Mexican hospitality and the generous and joyous approach to eating out or at home with friends and family,

Provecho is more than a collection of recipes. Woven throughout are fascinating stories about Mexico’s culinary history and customs.

In her chapter on the Mexican pantry, she lists all the Mexican pantry ingredients that are a must-have. Quite a few of these can’t be found in our supermarkets. Fortunately, they can easily be ordered online in New Zealand.

There is also a chapter on traditional Mexican cookware, but you can usually find something in your kitchen that can act as a substitute, and it won’t make much difference.

Every meal of the day and snacks in between are covered: breakfast, soups and broths, snacks and starters, mains, drinks and sweets. Here are some of the recipes which are bound to become our family’s favourites.

Chilaquiles. Corn chips with salsa.

For this, Tortilla chips are simmered in a flavourful sauce and topped with cream, crumbled cheese, raw white onion, chopped coriander, and also a fried egg if you wish. It is a super easy and tasty way to start your day.

Sikil p’aak. Pipita dip.

If you like hummus, you are bound to like this tomato and toasted pumpkin seed dip served with corn chips. But beware, it is much spicier due to the inclusion of a small habanero chili.

Elote callejero. Grilled corn on the cob.

This is a very popular street food. It raises barbecued corn to a whole new level as it is spread with mayonnaise and sprinkled with crumbled cheese, chilli and lime.

Ceviche de Pescado con mango y aguate. Fish ceviche with mango and avocado

A wonderful raw fish dish for summer entertaining! It has the perfect balance of sweetness, creaminess and tanginess. A couple of drops of habanero sauce add some spicy heat. A recipe for homemade habanero hot sauce is included, but I have discovered that a kakawaka habanero sauce is produced in New Zealand, which I’m keen to try.  

Albondigas. Traditional Mexican meatballs.

It’s an everyday kind of dish, but very tasty and with a spicy kick due to the smoky chipotle chilli.

 Tacos: 

A taco party would be great fun, and I can’t wait to try it! You simply place all your dishes, including red rice, refried beans, warm tortillas and a variety of salsas  on the table buffet style and let guests make their own.

There are lots of different taco recipes in Provecho including steak tacos, baja-style fish tacos, adobe chicken tacos and stuffed jalapeno tacos.

I especially like the Tacos de asada because they are so quick and easy to make! For this, marinated steaks are barbecued and sliced then served with warm tortillas. A tablespoon of salsa, a garnish of diced onion and coriander and you’re done.

Dessert

The Classics like cheese flan, a mouthwatering rich dessert, churros with chocolate dip and Pastel tres leches, a celebratory cake, are included and sound utterly delicious!

And her ice blocks would be a refreshing sweet treat at anytime on a hot day, for both grownups and children. There’s a choice of three different flavours:  Avocado, Mexican chocolate and Mango. Hard to choose ! It would be tempting to make all three!

Where to Eat in Mexico City

At the end of the book she has listed her personal favourites of places to go for breakfast, lunch and dinner. Mexico City is a huge city but all these places are easy to get to.

We have very fond memories of a brief visit to Mexico City some years ago, loved the art but had no idea where the best places were to eat. Too late for us, but her recommendations will be invaluable for anyone else planning a trip to Mexico City.

Daniella has whet my appetite and inspired me to cook up a storm of authentic Mexican dishes at home so now we will be able enjoy the kind of food that can be found in Mexico’s taquerias , street cars and homes. And I’ll be sure to say ‘provecho’ to friends and family before we start our meal.

Reviewer: Lyn Potter

Murdoch Books