While the celebrity chef Martín San Román is kept busy both at home as the principal exponent of Bajas nueva onda and traveling the world as Mexicos culinary ambassador, he managed to create a modest cookbook, written in both English and Spanish, to make available for home cooks many of the dishes that he serves in his award-winning restaurants. His is a subtle cuisine where epazote becomes one of the fines herbes and which relies on the abundance of Baja Californias produce to supply fresh, natural, and even organic ingredients to his kitchen unobtrusively.
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