"It is from a place of hope that I named this book after Julia Child's groundbreaking Mastering the Art of French Cooking," begins Chef Roberto Santibanez in his own innovative work. Just as Julia Child taught thousands of home cooks confidence in the kitchen, Santibanez breaks down the intricacies of authentic Mexican cuisine so the home cook can create classic adobos of startling intensity, moles with unbelievable depth and complexity of flavor, and bright salsas both modern and traditional. Using the classic Mexican sauces as building blocks to a complete cuisine, Santibanez shows the home cook how to create unforgettable Salsas, Guacamoles, Adobos, Moles, and Pipianes-- and how to use them in enchiladas, tostadas, tacquitos, and much more. Learn how to create and combine crispy, juicy carnitas with rich and creamy black beans; whip up a quick Three Chile Adobo or wow your guests with an unforgettable Oaxacan Red Mole; dip, drizzle, and sauce with salsas from Roasted Tomato to Papaya with habaneros. Techniques for easy, fresh, and flawless Mexican cooking are explained step by step, from toasting chiles on top of the stove to folding tamales for steaming. Chapters include: Introduction; Basic Elements; Salsas; Guacamoles; Adobos; Moles and Pipianes; and Cooking with Mexican Sauces. Stunning full-color photography of finished dishes and techniques in progress make Mastering the Art of Mexican Cooking both accessible and inspiring.