I love cookbooks especially those that are a bit different, and this super book was just that. The fusion of traditional jewish food with mexican ( both of which we like individually) sounds so delicious it had my mouth watering. Will try a few out at the weekend. Yummy !

I received an ARC of “Sabor Judío: The Jewish Mexican Cookbook” from NetGalley and University of North Carolina Press in exchange for an honest review.

Written by Ilan Stavans and Margaret E. Boyle, this beautifully illustrated book is more than just a cookbook—it’s a history of the Jewish diaspora in Mexico and a history of a multitude of families living in, or emigrated from, Mexico.

This year, I’m growing tomatillos in my garden for the first time and, since I absolutely love Mexican food and all history in general, I specifically requested this book. I’m glad that I did. As the authors stated on page nine,

“…Jewish history isn’t only about survival; as these recipes make clear, it is about ingenuity, passion and tenacity, about family, innovation, and continuity…”

With recipes like Pierogi con Pico de Gallo, Caldo Verde with Corn and Matzah Balls, Falafel Taquitos—and my absolute favorites—Queso Yiddish, Chile Relleno Yiddish, and Cilantro Mousse—the Mexican Jewish community is, in my opinion, the pinnacle of innovation.

For every single recipe, Stavans and Boyle provide both individual and group stories, along with family stories. Unlike other cookbooks on the market, this book isn’t the “brainchild” of a single person, or even just two people. Instead, the authors collected recipes from Jewish Mexico and even Jewish Mexican American families. Not content to just focus on Jewish families that are still living, the authors also discuss the many conversos who immigrated to Mexico hundreds of years ago, revealing the deep roots that Jewish Mexicans have in the country.

The book is organized by meal (breakfast, lunch, dinner, desserts) and also by the Jewish Calendar. In this final section, the authors really strove to be inclusive. For each holiday (e.g., Passover, Hanukkah, and etc.), not only did they provide recipes and stories, but they explained each holiday in layman’s terms so that gentile readers could fully understand what each holiday is and why it’s celebrated.

There were **so many** recipes that inspired me that now it’s really impossible or me to not purchase this book. In fact, I already have everything in my garden to make the Cream of Zucchini with Cilantro Soup—now I’m just (un)patiently waiting to harvest my crops!

I absolutely recommend this book, especially to the many people who love Mexican food (like me!). The full color photographs are drool worthy, the stories are insightful and memorable, and the recipes (including the Horchata recipe) are ones that will absolutely find its way to your table.

First I must say the title of this cookbook grabbed my attention as it is a mic=x of Jewish and Mexican cooking and that sounds fun to me. Also the history of the Jewish people immigrating to Mexico is something I knew nothing about and I found that ever so interesting too.

Love the combination and marriage between the foods of these two countries and they all sound quite delicious and worth a try. I love that each recipe has a bit about it before you even start and the recipes seem quite easy to follow. Being from Australia I think I can find most of the ingredients I need or at least by an alternative. I can't wait to get stuck in and start cooking some of these very interesting recipes and seeing what my family and friends think.

Thank you NetGalley and University of North Carolina Press for giving me the opportunity to read and review this book.

Sabor Judio focuses on the jewish and Mexican cuisine and the history of Jewish immigration to Mexico. There are Jewish and Mexican food fusions in the recipes. There are many delicious recipes including Queso Yiddish Blintzes.

The Sections are
Desayuno
Almuerzo
Cena
Sobremesa
Fiestas Judías
Zaftig
Sidebars

Each recipe has a little blurb or history about the dish, servings, preparation time, cooking time, ingredients, and directions. Some recipes are accompanied by a beautiful photo of the dish. I do wish there were more photos of some of the dishes.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

Being Jewish and keeping a kosher kitchen I was eager to explore this new book. Whilst I appreciated the research and enthusiasm I found the presentation elbow par. The recipes weren’t presented in a usable manner and the lack of photos wasn’t what I’ve come to expect.

Thank you to NetGalley, the publisher, and the authors for this ARC in exchange for an honest review.

A beautifully vibrant tableau of Jewish Mexican cooking, featuring hits like kibbe, matzo ball soup, challah, and latkes. The unique aspects of the fusion nature is so cool to me; kibbe served with guacamole and salsa instead of leban; matzo balls with jalapeños, and latkes served with mole sauce. I am Lebanese, so many of these dishes are familiar to me, but it was delightful to experience for myself how they're made in a culture outside of my own. This is a delightful book that I am ABSOLUTELY going to buy for myself and give as gifts to many of my friends.

A wonderful book - great insights, history and culture and enticing recipes. Can’t wait to begin trying some of these recipes as we love Mexican food and to bring the Jewish dimension is quite appealing.

I cannot get enough of this cookbook. It is amazing. I LOVE food fusion—when I first saw the cover, all I had to read was Jewish Mexican, and I was immediately in.

I kept throwing up my hands in sheer delight while reading this, and my family can testify to the fact that I kept sharing little tidbits that I found absolutely fascinating. “Kosherísimo”, BORSCHT CON CREMA, Chipotle Chicken Noodle and Matzah Ball Soup??? Avocado Egg Salad and Cinnamon Churro Babka??! I’m salivating just writing this.

There’s a ton of cultural information dispensed in here, and you will be amazed at the amount of research that went into the background and origins of the selected recipes.

I’m just…utterly thrilled to have access to it. What a treasure. Highly, highly recommended. It is *chef’s kiss*.

Thank you to NetGalley, University of North Carolina Press and Ferris and Ferris Books for an advance copy in exchange for my honest feedback. I am leaving this review voluntarily.