Product details
- ISBN 9781837834488
- Weight: 1142g
- Dimensions: 198 x 256mm
- Publication Date: 06 Aug 2026
- Publisher: Quadrille Publishing Ltd
- Publication City/Country: GB
- Product Form: Hardback
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You don’t need Mexican ingredients to cook great Mexican food – just an open mind, a few simple tools and a little soul.
In Mexican Soul, chef Santiago Lastra reimagines Mexican cooking using what’s local, seasonal and already in your cupboard. From pistachio guacamole to tortillas made with mashed potatoes, this book shows how Mexican flavour can be unlocked anywhere in the world.
In the first pages, discover the foundations of Mexican cuisine using traditional ingredients, organised by the flavours that define it – sour, sweet, spicy, fat, smoky and masa together with traditional Mexican recipes. You can then learn how to apply those principles creatively with the ingredients you already have at home in the second section, cooking Mexican food with freedom and confidence.
With more than 80 vibrant recipes and a philosophy rooted in creativity, Mexican Soul is more than a cookbook – it’s a new way to think about what Mexican food really is.
Cook from it. Spill on it. Make it yours.
Born in Mexico City and raised in Cuernavaca, Santiago Lastra has worked in Michelin-starred establishments around the globe, including the legendary Mugaritz in San Sebastián, Spain and noma in Copenhagen.
In October 2020, he opened the doors of KOL in Marylebone, immediately capturing the attention and acclaim of the world’s media. Within three years, KOL secured its first Michelin star, a place on The World’s 50 Best and La Liste, and is regarded as the best Mexican restaurant outside of Mexico. Santiago was also awarded Best Chef at the GQ Food and Drink Awards, and Three Knives by The Best Chef Awards. In 2024, Santiago opened Fonda, a family-style restaurant serving vibrant interpretations of the food found in Mexican markets and homes. Santiago’s ethos is to develop food that celebrates his homeland's rich cultural tastes, aromas and textures with meticulously sourced seasonal local produce. Mexican Soul is his first book.
