Enrique Olvera is a leading chef on the gastronomic stage with two restaurants on the World's 50 Best list. But he's also opened three casual spots: Criollo (Oaxaca), Eno (Mexico City), and Atla (New York City). These have become some of his most beloved restaurants and in his heart, Mexican home cooking is what brings him the greatest joy. Tu Casa Mi Casa will share his favorite recipes, accessible for the home cook and for every day. The first chapter will explore the foundations-masa, mole, salsas, beans, and rice-to give the reader the building blocks of Mexican cooking. There will be step-by-step breakdowns of how to make masa, fold tetelas, and cook tamales, illustrated by photos. The book will include chapters for breakfast, simple fare, feeding a crowd, desserts, and drinks. The finished food photography is warm and mirrors the inviting spirit of the recipes.Olvera's second book, following Mexico from the Inside Out (Phaidon 2015), will be an ode to Mexican home cooking, with a focus on authentic ingredients and traditional processes. These recipes will encourage readers to try new contemporary flavors and techniques in their own kitchens, no matter how far from Mexico they live. The recipes will be approachable, without foregoing complex flavor and beautiful preparations. This book will explore ways that Mexican food and ingredients can be incorporated into your weekly rotation.

Enrique Olvera opened Pujol in Mexico City in 2000. His awards include: White Guide Global Gastronomy Award; Latin America's 50 Best Restaurants (#4); World's 50 Best Restaurants (#13, 25); and Diners Club Lifetime Achievement Award Latin America. He runs three outposts of Eno, a casual eatery in Mexico City; Criollo in Oaxaca; Cosme in New York and soon Los Angeles; and Atla in New York.