Chef Rogelio Garcia’s Convivir
Convivir offers a fresh, contemporary spin on classic Mexican food. It guides readers through the art of crafting authentic dishes like homemade tortillas and tamales with a modern twist. Each recipe elevates tradition, bringing new life to beloved flavors and techniques. Convivir is written by Chef Rogelio Garcia with Andréa Lawson (Abrams Books, September 2024). Photography by John Troxell. Available at major booksellers.
Chef Rogelio Garcia, hailing from Mexico and raised in Northern California, masterfully blends Mexican culinary techniques with the finest locally sourced ingredients. His dishes celebrate heritage, innovation and a deep connection to the land. By 31, Garcia had earned his first Michelin star, placing him among a select group of chefs worldwide. Since then, he has secured Michelin stars at three restaurants, most recently at the prestigious Auro at The Four Seasons in Calistoga, where he was also a James Beard Award finalist and currently serves as executive chef.
Garcia’s new book, Convivir: Modern Mexican Cooking in California’s Wine Country, is a tribute to the fusion of traditional Mexican flavors with California’s artisanal bounty. The title—Convivir, meaning “to live together—reflects the book’s focus on community and shared experiences. Drawing inspiration from local farms, ranches and sustainable fisheries, Garcia infuses his deep-rooted culinary heritage into over 150 recipes, each celebrating the region’s abundant produce.
The book also delves into essential techniques, recipe variations, wine pairings and curated menus, particularly for traditional Mexican holidays. One highlight is a menu dedicated to the tamalada, a cherished tradition customarily celebrated around Christmastime, where family and friends gather to make tamales—a dish with roots in Mesoamerica dating back to 8000 BC. This gathering is as much about the communal experience as crafting these heritage-rich treats. Convivir features delicious tamale recipes from pork rib and carrot to fig and goat cheese.
