Selected for Jamie Oliver's Cookbook Club Divided into chapters by time of day, in Ciudad de México, chef Edson Diaz-Fuentes takes the reader on a whirlwind tour of one of the most diverse cuisines in the world, explored through the vibrant and bustling Mexico City. Inspired by the culinary highlights of his childhood, Ciudad de México features favourites such as Huevos Motuleños, Tacos de Pescado Estilo Baja, Pambazos, and Oxtail Mole de Olla, accompanied by an array of cocktails including Margaritas de Jamaica and Mezcal Sours. With a dedicated section to marinades, rubs, and salsas, Ciudad de México contains everything you need to bring a touch of Mexican flavour to everyday dishes, such as Edson's Beetroot and Pasilla Mixe Ketchup. Designed for the home cook, Edson's handy substitution guides allow you to capture the essence of Mexican cooking with readily available ingredients, so it won't matter if you're short a tomatillo or two. A book evoking the flavour and soul of Mexican hospitality, Ciudad de México unveils the complexities of the cuisine and the rich food culture that unites this sprawling metropolis. Tied together with stunning location photography, this book is a must-have for any home cook and culinary explorer.

This stylish, gorgeously photographed guide to Mexico City will help you get the most out of this vibrant, culturally rich destination—or make you want to plan a trip! Vast and exciting, Mexico City has so much to offer, from museums to markets, architectural wonders to Aztec monuments. This thorough and practical travel guide includes everything you need to know to enjoy the lifestyle of Mexico City—its sights, sounds, and tastes. This Is Mexico City showcases the best museums (both traditional and off-the-beaten-path), old-school mercados, public art, food trucks, and much more. Organized by neighborhood, each section offers insider recommendations for every interest: For shoppers there are boutiques, galleries, and local artisan studios; for foodies, trendy bars, tiny taco restaurants, ice cream parlors abound. An incredible experience awaits! This Is Mexico City includes: Archaeological Sites • Architecture • Artists • Designers • For Kids • Galleries • Libraries • Monuments • Museums • Parks • Plazas • Public Art • Shopping • To Eat, Drink • To Stay

This book addresses the technical, health, regulatory, and social aspects of ground water withdrawals, water use, and water quality in the metropolitan area of Mexico City, and makes recommendations to improve the balance of water supply, water demand, and water conservation. The study came about through a nongovernmental partnership between the U.S. National Academy of Sciences' National Research Council and the Mexican Academies of Science and Engineering. The book will contain a Spanish-language translation of the complete English text.

Mexico City assumed its current character around the turn of the twentieth century, during the dictatorship of Porfirio Díaz (1876-1911). In those years, wealthy Mexicans moved away from the Zócalo, the city's traditional center, to western suburbs where they sought to imitate European and American ways of life. At the same time, poorer Mexicans, many of whom were peasants, crowded into eastern suburbs that lacked such basic amenities as schools, potable water, and adequate sewerage. These slums looked and felt more like rural villages than city neighborhoods. A century—and some twenty million more inhabitants—later, Mexico City retains its divided, robust, and almost labyrinthine character. In this provocative and beautifully written book, Michael Johns proposes to fathom the character of Mexico City and, through it, the Mexican national character that shaped and was shaped by the capital city. Drawing on sources from government documents to newspapers to literary works, he looks at such things as work, taste, violence, architecture, and political power during the formative Díaz era. From this portrait of daily life in Mexico City, he shows us the qualities that "make a Mexican a Mexican" and have created a culture in which, as the Mexican saying goes, "everything changes so that everything remains the same."

The definitive book on Mexico City: a vibrant, seductive, and paradoxical metropolis-the second-biggest city in the world, and a vision of our urban future. First Stop in the New World is a street-level panorama of Mexico City, the largest metropolis in the western hemisphere and the cultural capital of the Spanish-speaking world. Journalist David Lida expertly captures the kaleidoscopic nature of life in a city defined by pleasure and danger, ecstatic joy and appalling tragedy-hanging in limbo between the developed and underdeveloped worlds. With this literary-journalist account, he establishes himself as the ultimate chronicler of this bustling megalopolis at a key moment in its-and our-history.

At once intimate and wide-ranging, and as enthralling, surprising, and vivid as the place itself, this is a uniquely eye-opening tour of one of the great metropolises of the world, and its largest Spanish-speaking city. Horizontal Vertigo: The title refers to the fear of ever-impending earthquakes that led Mexicans to build their capital city outward rather than upward. With the perspicacity of a keenly observant flaneur, Juan Villoro wanders through Mexico City seemingly without a plan, describing people, places, and things while brilliantly drawing connections among them. In so doing he reveals, in all its multitudinous glory, the vicissitudes and triumphs of the city ’s cultural, political, and social history: from indigenous antiquity to the Aztec period, from the Spanish conquest to Mexico City today—one of the world’s leading cultural and financial centers. In this deeply iconoclastic book, Villoro organizes his text around a recurring series of topics: “Living in the City,” “City Characters,” “Shocks,” “Crossings,” and “Ceremonies.” What he achieves, miraculously, is a stunning, intriguingly coherent meditation on Mexico City’s genius loci, its spirit of place.

Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.