The Bajío: Recipes and Journeys Through the Heart of Mexico is the fourth volume in our new series, developed in collaboration with Belmond (following Liguria, Penang, and Campania), which offers an exclusive window into culinary communities around the world. This latest edition features the atmospheric photography of Heather Sten, who revels in the striking colors and textures of bustling markets and sprawling farmlands. From the world of Apartamento, Enrique Olvera introduces this dynamic region nestled in the Mexican lowlands, noting, “The Bajío has surprises for everyone.” Meanwhile, food writer Alonso Ruvalcaba takes us through vineyards, an organic farm, and on journeys to harvest cacti and garambullos, as well as revealing how vibrant tortillas are stamped and cooked over an open fire. Alongside these culinary explorations, this Mexican cookbook offers 24 delicious dishes and beverages, primarily from the Belmond Sierra Nevada's Sazón de la Casa cooking school in San Miguel de Allende, along with innovative contributions to Mexican gastronomy from guest chefs Daniela Soto-Innes, Fernanda Covarrubias, Yola Jiménez, and Daniel Camacho. From elaborate ceremonial tortillas to ingenious takes on tradition, El Bajío is part invitation and part evocative ode to the heart of Mexico.

Foreword by renowned Mexican chef Enrique Olvera.

19 x 24 cm
208 pages