CDMX food science She wanted her bakes to

She wanted her bakes to cater to everyone's needs

superfood quinoa salads

Green Beans with Turmeric and Toasted Coconut

Tongue and Octopus with Salsa Verde and Mimosa’d Egg

reformulating them to include whole grains

CDMX food science She wanted her bakes toCDMX is the follow up cookbook to Comida Mexicana by Rosa Cienfuegos. It is a celebration of the food of Mexico City and the dishes that Rosa grew up eating and now recreates in her two Sydney restaurants: Tamaleria and Icatate. It is the food that chilangos (residents of Mexico City) enjoy at home, on the streets, in markets, and in cafes and bars. Authentic and often unique to Ciudad de Mxico, as the locals call it, CDMXs colorful recipes reflect