Sabor Judío
The Jewish Mexican Cookbook

Ilan Stavans (Author), Margaret E. Boyle (Author), Ilan Rabchinskey (By (photographer)), Leah Koenig (Preface by)

9781469682921

Hardback, published 8 October 2024

296 pages, 53 colour plates
25.4 x 17.8 x 2 cm, 0.642 kg

“The dish­es includ­ed in this spe­cial vol­ume reflect the ways our cul­ture and tradi­tions con­stant­ly adapt and evolve, trans­formed through con­tact with others.”—Jewish Book Council

“If you're an adventurous eater, these recipes will get you rethinking holiday menus as well as what you're making for dinner tonight.”—The Forward

“A thoughtful and mouthwatering representation of this hybrid cuisine.”—J. The Jewish News of Northern California

Sabor Judio celebrates the delicious fusion of two culinary traditions: Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect the Jewish-Mexicans across places and generations. Featuring one hundred deeply personal recipes enjoyed by Mexican Jews around the world, the book is organized by meal—desayuno (breakfast), almuerzo (lunch), and cena (dinner)—and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays. 
 
Sabor Judio isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.