Whether you’re sharpening Mexican cooking skills you’ve long practiced or you’re just starting out, this primer from star chef Enrique Olvera and his team will help you take it to the next level. The opening section on The Basics is particularly strong. Note that the book was published just before heirloom masa harina came onto the market, so be sure to extrapolate its use into ‘Tu Casa’’s recipes. Read our review.

$37 at Bookshop - buy now

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This 2000 title remixes three classics from the great Diana Kennedy: ‘The Cuisines of Mexico,’ ‘The Tortilla Book’ and ‘Mexican Regional Cooking.’ If you’re looking for one reference, this would be it. Read more.

$26 at Bookshop - buy now

$25 at Amazon - buy now

Subtitled “Techniques, Recipes, and Reflections on a Timeless Staple,” this important title by Masienda founder Jorge Gaviria tells us everything we need to know about one of the most essential ingredients in the world — including how to shape it into tortillas, tlacoyos, sopes, and 26 other shapes. A must for chefs and enthusiasts. Review coming soon.

$33 at Bookshop - buy now

$32 at Amazon - buy now