I was thrilled to be asked to author the Pacific Coast Chapter of Mexico: From the Source – Authentic Recipes from the People that Know Them Best, the latest title in Lonely Planet‘s popular cookbook series.

I spent the better part of one fall season eating my way up the Pacific Coast of Mexico, exploring food markets, meeting chefs and hanging out in kitchens from Zihuatanejo to Mazatlan.  It was all part of the process of working on a cookbook collection that has already featured the cuisines of Italy, Spain, France and Japan.

Enroute to Tepic with photographer Lindsay Lauckner Gundlock

The cookbook has now been published so I was thrilled to get a hard copy in my hands this week. Mexico: From the Source is filled with exciting recipes, inspiration and behind-the-scene stories about local producers, traditions and chefs across Mexico. It’s organized into five sections:

Mexico City & Central Mexico

Oaxaca

Pacific Coast

Baja California

Yucatan

Each section presents 12 recipes straight from the kitchens where the dishes were perfected. There’s a delicious mix of dishes from appetizers to desserts with favourites such as fish tacos (Ensenada), chile en nogada (Puebla), aguachile (San Francisco, Nayarit), tortilla soup ( Oaxaca) and many more.

All recipes come beautifully  photographed by Mexico City-based Lindsay Laukner  Gundlock and were gathered by a talented collection of writers including Kate Armstrong, Kristin Diaz de Sandi, Scarlett Lindeman and John Hecht.

We stayed at the Viceroy Zihuatanejo and enjoyed some hammock time on Playa La Ropa Credit Lindsay Lauckner Gundlock

Within the Pacific Coast Chapter I authored, you’ll meet chefs such as Chef Marino Magano of Casa 46 in Mazatlan’s Historic Zone, Mavi Graf of Arte Culinario in Puerto Vallarta and celebrity chef Betty Vazquez of San Blas who is well known as the Culinary Ambassador for Riviera Nayarit and for her role as a judge on Master Chef Mexico. For each recipe, you’ll learn about the chefs, the stories behind their dishes, their careers and experience.

Chef Marino Magano of Casa 46 in Mazatlan

You’ll also discover some fascinating new destinations to visit and beautiful hotels to stay at. I’ll be doing a separate blog post on the hotels I  experienced, so be sure to sign up for our A Taste for Travel newsletter to get some inspiration on some beautiful places to travel to next.

There’s a range of accommodations for all budgets and travel styles from Puerto Vallarta to Tepic to Mazatlan…plus plenty of design inspiration. You can also check out my post on the Best Places to Eat in Puerto Vallarta Now. 

Revolucion del Sueño decor at W Hotel Punta de Mita

In addition to the opportunity to explore a collection of hand-picked recipes from across Mexico– within the Pacific Coast Chapter of Mexico: From the Source you’ll find classics such as ceviche, aguachile, pozole and pescado zarandeado — you’ll meet some of Mexico’s most passionate and exciting cooks. There is contact information for all of the chefs, their restaurants and recipe sources within the book.

Chef Mavi Graf and Pescado Zarandeado

I’d like to extend a special thanks to the talented chefs, producers and local contacts who generously shared their time, insights and recipes during this culinary adventure along Mexico’s Pacific coast.

I’m very grateful to Richard Zarkin, Gustavo Rivas, Julio Birrueta, Marian Gerlich, Mary van den Heuvel, Betty Vazquez and family, Catie Meyer, Mavi Graf, Lesley Peterson, Javier Sanchez, the many recipe testers and fellow contributors for your support, enthusiasm and dedication.

Enjoy fresh ceviche at the Chevicheria at the W Punta de Mita Riviera Nayarit

You can read more about Mexico: From the Source on Amazon.com and Amazon.ca. If you order a copy of Mexico: From the Source from Amazon via this link, I’ll receive a small commission which will help keep this website running. Read more about affiliate links on our Disclosure Page.