México de Ida y Vuelta (Paco Méndez)

In Spanish. Michelin-starred Mexican chef Paco Méndez has the country in his DNA; he was born in Mexico City, not in vain. However, his Mexican identity is shaped by various circumstances. The first is his time at elBulli in the late 2000s, where he learned to question everything and acquired a remarkable technique. Méndez's second culinary transformation is distance.

In Mediterranean Barcelona, the city where he works and lives, Paco Méndez adapts to the seasonality of ingredients, nonexistent in Mexico, and takes advantage of a very different pantry than that of his country. So Méndez looks at his country's cuisine from 9,000 kilometers away and develops it into a comprehensive cookbook: this book is a comprehensive cookbook of home-style Mexican cooking that doesn't renounce even an iota of the flavor and essence of a culinary tradition that is among the most complex in the world.