Cooking Authentic Mexican in Japan
50+ Recipes Adapted for a Japanese Kitchen
Limited first-run print ~100 copies
5,500円
shipping not included
shipping to all Japan included
This Mexican cookbook for Japan includes a Masa Guide, an in-depth Chile Guide explaining the uses and nuances of different peppers, and a Mexican ingredients resource guide for Japan, making authentic Mexican cooking accessible to home cooks living in Japan.
What’s Inside the Cookbook
Inside Cooking Authentic Mexican in Japan, you’ll find 50+ authentic Mexican recipes adapted for Japanese kitchens using locally available ingredients without compromising traditional flavors. Includes dishes such as mole, tamales, handmade tortillas, salsas, seasonal antojitos, desserts and more.
A Mexican cookbook created in Japan
Who This Cookbook Is For
No prior experience with Mexican cooking is required
- Expats and international residents in Japan looking to cook authentic Mexican food at home
- Bilingual families cooking across cultures
- Chefs and food professionals interested in Mexican cuisine beyond tex-mex
- Japanese food lovers curious about traditional Mexican cooking adapted to local ingredients
Early Praise & Collaborations
Early readers and collaborators have praised the cookbook for its clarity, cultural depth, and practical approach to cooking Mexican food in Japan.
Frequently Asked Questions
What language is the cookbook in?
The cookbook is written in English, with Japanese ingredient names where helpful.
Do you ship within Japan?
Yes, shipping is available within Japan.
Are there vegetarian or gluten-free options?
Yes. Many recipes include vegan, vegetarian and gluten-free variations, with clear notes throughout the book.
Is a digital copy included?
No. Currently there is no plans to have a digital version.
About the Author
Vanessa Quintana is a Mexican American chef and cookbook author based in Japan. Since 2017, she has been sharing authentic Mexican food in Tokyo and beyond—adapting traditional recipes for Japanese kitchens while honoring their cultural origins.
Currently based in Hayama as a private chef, creating intimate dining and culinary experiences centered on connection and storytelling.
She has had the honor of catering for the Mexican Embassy in Japan and its formal guests, and has contributed to Tokyo’s growing Mexican food scene by offering a culturally grounded hub with a perspective beyond stereotypes.