You will not find a single burrito recipe in Cantina. You will, however, find the very best of authentic Mexican cooking in this celebration of one of the world’s richest and most diverse cuisines.

Join Paul Wilson as he explores the real food of Mexico: from the intricate flavours of Oaxacan moles and the finest seafood dishes of the Baja and Yucatán peninsulas, to the bustling street food stalls of Mexico City. Paul traverses this ancient landscape, famous as much for its food as its rich history, and shares the flavours and little-known culinary secrets that are so unique to this part of Latin America.

Many distinct regional and ancient recipes await you, with mind-blowing flavours to be found in dishes such as Barbecued lamb steak tacos with poblanos rajas & chimichurri, Yucatán-style baked fish with hominy rice, Street-style tostadas with seared tuna & wood-grilled vegetables and Warm bonito & fennel ceviche salad with figs & pomegranate. A useful chapter of recipes that represents the building blocks of Mexican cuisine is also included and shows you how to make amazing stocks, sauces, rubs, relishes, doughs and more. An extensive chapter of delicious cocktails and drinks will have you set for many a celebration.

Showcasing a comprehensive collection of traditional recipes combined with Paul’s inimitable flair for modernity, Cantina is the definitive guide to Mexican cuisine.

On Sale from November 2014, published by Hardie Grant

The Botanical cookbook, Voted at the World Gourmand cookbook awards Australia's best chefs' cookbook 2008 & finalist for World Gourmand cookbook of the year.  
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