By Alejandro Ruiz and Carla Altesor.

Acclaimed chef Alejandro Ruiz of Casa Oaxaca shares the cuisine of Mexico’s culinary capital across 50 recipes, traditional and some modern. Recipes for tortillas, tamales, salsas, and moles are paired with Ruiz’s own and accompanied with essays on dishes, ingredients, tools, and restaurant recommendations. A complete guide to Oaxacan cooking, eating, and food traditions.