Enrique Olvera opened Pujol in Mexico City in 2000. His awards include: White Guide Global Gastronomy Award; Latin America's 50 Best Restaurants (#4); World's 50 Best Restaurants (#13, 25); and Diners Club Lifetime Achievement Award Latin America. He runs three outposts of Eno, a casual eatery in Mexico City; Criollo in Oaxaca; Cosme in New York and soon Los Angeles; and Atla in New York.

"An ode to the kitchens of his homeland, the book teaches readers how to incorporate traditional and contemporary Mexican ingredients into their recipe repertoire, no matter where they live."—Epicurious"With the hand of an exceptional photographer, Olvera leads us through every corner of Mexico where the most remarkable recipes are formed."—L'Officiel Mexico"We've made it [Chicken Tinga] and it really is very easy."—London On The Inside"Enrique Olvera's new cookbook is... An homage to good Mexican home cooking... If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you."—Eater, Best New Cookbooks for Spring"Tu Casa Mi Casa encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico."—Edible Hawaiian Islands"...An ode to his homeland."—Food & Wine Online"Tu Casa Mi Casa offers home cooking with the eye of a restaurant chef; clear, straightforward instruction with lessons peppered throughout."—The Globe and Mail"Olvera and co. focus on recipes for the foundations of Mexican cooking... with bright and simple photos of each to guide you along the way."—Grub Street"A salute to classic home cooking from [Olvera's] native Mexico."—Independent online"Chef Enrique Olvera may be a world-leading chef - reinventing dishes from his native Mexico to an international scale, but his ultimate calling is Mexican home cooking... [The book] offers an appreciation of a cuisine that has traditional roots combined with a contemporary outlook."—Wallpaper* Online"...Filled with 100 accessible recipes that will help you learn the building block techniques and ingredients in Mexican cuisine."—Robb Report"...A trip deep into Mexico and its colourful ingredients and vibrant flavours."—Vancouver Sun"Author Enrique Olvera is a revered Mexian chef and restauranteur, but this recipe collection is all about traditional Mexican home-cooking - and the dishes are stunning, as well as [mostly] easy to prepare. Plenty of background about ingredients, regional dishes and food history too."—Delicious magazine"Bring the complex flavours of Mexican cooking into your kitchen."—Foodism online"Enrique Olvera... is the voice whispering encouragements as you make tamales, chilaquiles and chicken tinga at home."—The New York Times"From tacos, tortillas and tamales to chipotle chilli and chocolate mole - a new cookbook will make you go loco for Latin American food."—The Sunday Times (Ireland)"Bring the heat to your next dinner party..."—Wanderlust"In his second English-language book, Tu Casa Mi Casa (Phaidon, 2019), Olvera explores the foundation of all that he does: Mexican home cooking."—National Post"It covers everything... A fiesta for the senses."—The Lady"Chef Enrique Olvera Celebrates Simple Pleasures of Mexican Cuisine in Tu Casa Mi Casa."—NPR All Things Considered"Within days [of purchase], Tu Casa Mi Casa became my most sauce-splattered, dog-eared cookbook. It's full of deeply comforting recipes like Chicken Tinga and Crispy Potato and Quesillo Flautas, which are so soothing to eat that they're like having Jim Dale whisper-read Harry Potter directly into your ear."—Grub Street

Enrique Olvera opened Pujol in Mexico City in 2000. His awards include: White Guide Global Gastronomy Award; Latin America's 50 Best Restaurants (#4); World's 50 Best Restaurants (#13, 25); and Diners Club Lifetime Achievement Award Latin America. He runs three outposts of Eno, a casual eatery in Mexico City; Criollo in Oaxaca; Cosme in New York and soon Los Angeles; and Atla in New York.

"An ode to the kitchens of his homeland, the book teaches readers how to incorporate traditional and contemporary Mexican ingredients into their recipe repertoire, no matter where they live."—Epicurious"With the hand of an exceptional photographer, Olvera leads us through every corner of Mexico where the most remarkable recipes are formed."—L'Officiel Mexico"We've made it [Chicken Tinga] and it really is very easy."—London On The Inside"Enrique Olvera's new cookbook is... An homage to good Mexican home cooking... If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you."—Eater, Best New Cookbooks for Spring"Tu Casa Mi Casa encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico."—Edible Hawaiian Islands"...An ode to his homeland."—Food & Wine Online"Tu Casa Mi Casa offers home cooking with the eye of a restaurant chef; clear, straightforward instruction with lessons peppered throughout."—The Globe and Mail"Olvera and co. focus on recipes for the foundations of Mexican cooking... with bright and simple photos of each to guide you along the way."—Grub Street"A salute to classic home cooking from [Olvera's] native Mexico."—Independent online"Chef Enrique Olvera may be a world-leading chef - reinventing dishes from his native Mexico to an international scale, but his ultimate calling is Mexican home cooking... [The book] offers an appreciation of a cuisine that has traditional roots combined with a contemporary outlook."—Wallpaper* Online"...Filled with 100 accessible recipes that will help you learn the building block techniques and ingredients in Mexican cuisine."—Robb Report"...A trip deep into Mexico and its colourful ingredients and vibrant flavours."—Vancouver Sun"Author Enrique Olvera is a revered Mexian chef and restauranteur, but this recipe collection is all about traditional Mexican home-cooking - and the dishes are stunning, as well as [mostly] easy to prepare. Plenty of background about ingredients, regional dishes and food history too."—Delicious magazine"Bring the complex flavours of Mexican cooking into your kitchen."—Foodism online"Enrique Olvera... is the voice whispering encouragements as you make tamales, chilaquiles and chicken tinga at home."—The New York Times"From tacos, tortillas and tamales to chipotle chilli and chocolate mole - a new cookbook will make you go loco for Latin American food."—The Sunday Times (Ireland)"Bring the heat to your next dinner party..."—Wanderlust"In his second English-language book, Tu Casa Mi Casa (Phaidon, 2019), Olvera explores the foundation of all that he does: Mexican home cooking."—National Post"It covers everything... A fiesta for the senses."—The Lady"Chef Enrique Olvera Celebrates Simple Pleasures of Mexican Cuisine in Tu Casa Mi Casa."—NPR All Things Considered"Within days [of purchase], Tu Casa Mi Casa became my most sauce-splattered, dog-eared cookbook. It's full of deeply comforting recipes like Chicken Tinga and Crispy Potato and Quesillo Flautas, which are so soothing to eat that they're like having Jim Dale whisper-read Harry Potter directly into your ear."—Grub Street