The fourth volume in a joint publication series by the Spanish publishing house “APARTAMENTO” and Belmond, which operates prestigious hotels and resorts, luxury trains, cruise ships, and restaurants. It invites readers on a special journey to the culinary communities woven throughout the world.
Featuring Mexico’s central lowlands, El Bajío, this book showcases evocative photography by New York-based photographer Heather Sten, which atmospherically captures the colours and textures of bustling markets and vast farmlands.
Mexican chef Enrique Olvera, known for his Mexico City restaurant Pujol, which has long been featured in World’s 50 Best Restaurants, introduces this dynamic region, saying, “El Bajío has some surprise in store for everyone.” Mexico City-based food writer Alonso Ruvalcaba takes readers through wineries and eco-friendly farms, exploring the harvesting of cactus and garambullo berries, as well as the process of stamping vibrant tortillas and baking them over an open flame.
The book features 24 dishes and drinks, centred on recipes from Sazón, the culinary school located on the grounds of Belmond’s Casa de Sierra Nevada in San Miguel de Allende, with contributions from guest chefs Daniela Soto-Innes, Fernanda Covarrubias, Yola Jiménez, and Daniel Camacho. From ornate ceremonial tortillas to dishes that add a twist to tradition, it is an invitation to the “heart” of Mexico and an ode filled with inspiration from the land.
El Bajío: Recipes & Wanderings Through Mexico’s Heartland is the fourth volume of our new series developed in partnership with Belmond (after Liguria, Penang, and Campania), offering an exclusive window into culinary communities around the world. This latest edition features atmospheric photography by Heather Sten, luxuriating in the striking colours and textures across lively markets and sweeping farmland. From the world of Apartamento, Enrique Olvera introduces this dynamic region tucked within Mexico’s lowlands, noting, ‘El Bajío has some surprise in store for everyone’, while food writer Alonso Ruvalcaba takes us through vineyards, an ecological farm, and on trips to harvest cactus and garambullo berries, as well as discovering how vibrant tortillas are stamped and cooked over open flames. Alongside these wanderings, this Mexican cookbook offers 24 delicious dishes and drinks, mainly taken from the Sazón cookery school at Belmond’s Casa de Sierra Nevada in San Miguel de Allende, alongside innovative contributions in Mexican gastronomy by guest chefs Daniela Soto-Innes, Fernanda Covarrubias, Yola Jiménez, and Daniel Camacho. From ornate ceremonial tortillas to inventive twists on tradition, El Bajío is part invitation and part evocative ode to the heart of Mexico.
ISBN: 9788409748877
hardcover
209 pages
190 x 240 mm
color
2025
published by APARTAMENTO
