Convivir, which means “to live together,” celebrates the flavorful interweaving of traditional Mexican cuisine with the agricultural and artisanal abundance of California’s wine country. Rogelio Garcia takes inspiration from the local farms, ranches, and sustainable fisheries, along with a deep knowledge of his gastronomical heritage, to showcase more than 150 delectable recipes, such as Wild Mushroom Tacos with Al Pastor Sauce, Porchetta Stuffed with Mexican Forbidden Rice and Chorizo, and Chocoflan with Strawberry-Hibiscus Sauce. In addition to providing basic techniques, recipe variations, wine-pairing suggestions, and curated menus that focus on traditional Mexican holidays, Convivir: Modern Mexican Cooking in California’s Wine Country invites you to come together in the sacred space of a shared table and delight in the rich culinary history of Mexico.
WHAT THEY ARE SAYING:
“To make true Mexican cuisine, you must start with heart and soul. In this book, Rogelio bares his soul and displays his love through cooking.” VAL CANTÚ, chef and owner of Californios, the first US restaurant serving Mexican cuisine to earn two Michelin stars
“This story—an immigrant who rises in American cuisine while still holding close the origins and soul of their passion—needs to be told. The recipes are beautiful, combining Mexican flavors and California ingredients. I’m thrilled to see Rogelio embrace his Mexican roots through food in this delightful and sophisticated book.” TRACI DES JARDINS, two-time James Beard Award-winning chef and restaurateur
“I’m not surprised to see that my friend, colleague, and fellow Top Chef contestant Rogelio Garcia has created such an elegant, thoughtful cookbook that represents his heritage and rigorous culinary training. He is both humble and competent. From the first Quickfire Challenge and conversations I had with him, it was clear that Rogelio was focused and determined to elevate Mexican food to a new level. He has done that in Convivir, with mouthwatering recipes in a book that is at once personal and professional, inspiring and inclusive. There’s so much thought and intention behind each recipe. This is a lesson in educating and inspiring cooks and chefs of all levels.” TANYA HOLLAND, celebrity chef and author of Brown Sugar Kitchen and Tanya Holland’s California Soul
Excerpt: “Translated literally, convivir means “living together.” For us, as chefs, it speaks to living and working in harmony with the environment, with the land and sea. It speaks to how intermingled the food we cook in our kitchens is with its sources. It starts in the fields and farms --there’s an energy and joy in the very sourcing of the ingredients, in the smell of the sea and the soil, in our friendships with the ranchers, farmers, and fishermen. In our kitchens, and at our dining tables, we honor the ingredients and the labor to bring them to market.
That being said, the literal translation of “convivir” as “living together” falls far short of doing justice to its meaning, much less its significance, in Mexico. It speaks to the energy and joy in this coming together to prepare food whether it is for a fiesta, for friends or for your family; to cook and chismear (gossip) and then to eat and drink and laugh that is at the heart of what cooking in Mexico is all about. It is also at the heart of this book.
“Your Social Security Number has been denied and you will need to call the Social Security office.”
This is my first memory of being rejected for a job at a high-end restaurant where I really wanted to work. I felt a knot on my stomach and as I walked out of the office of Human Resources, my eyes started to water.
This memory, albeit painful, is at the heart of what has inspired me to write this cookbook. At some point, I felt compelled to tell my story and share my immigrant experience through food-- the journey of what it means to be born in Mexico and grow up in California. And that's exactly how I approach food. At the heart of my cuisine is Mexico; but the ingredients, discipline, and techniques are pure California. It is through food that I am able to translate my experiences and tell my story.
chefrogeliogarcia@gmail.com
San Francisco/Napa, CA