The true spirit, roots, and flavors of regional Mexican cooking-from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook . Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes aqua frescas, paletas, churros, and flan-.This is a cookbook to be read, savored, and cooked from every night.