SAN DIEGO, CA – San Diego’s culinary landscape is ready to take center stage with the release of San Diego Cooks: Recipes from the Region’s Favorite Eateries, Bakeries, and Bars, a new cookbook that features 70 recipes from the city’s most beloved restaurants, bakeries, and bars. With contributions from local chefs, the book showcases the rich diversity and innovation that have come to define the region’s food scene.
In an exclusive interview, author Ligaya Malones shared her passion for the project. “I have been reporting on the local food scene for a number of years, and there was a turning point before COVID happened, where I decided I really wanted to focus my coverage in the community that I live in,” Malones explained. “When San Diego Cooks came along, it was a great opportunity to highlight the culinary diversity of our region.”
The selection process for the restaurants featured in the cookbook was purposeful. “The vision was to create a glimpse into the variety of cuisines and styles of dining that San Diego offers,” Malones noted. Co-author Deanna Sandoval added, “We wanted it to feel very approachable. Fine dining can be very intimidating…but that doesn’t mean you can’t try the recipes for yourself.”
Sandoval, who handled the photography for the book, described her approach: “I always want to focus on the dish, the ingredients, make sure it’s colorful and vibrant. A lot of the pictures are very up close, so you can see all the ingredients.” When asked about standout moments during the photo shoots, she replied, “Honestly, so many of them turned out to be some of my favorite shots…I was super pleased with how they turned out.”
Malones highlighted a few of her go-to recipes from the book, including the chilaquiles from Mystic Mocha, which she described as both delicious and accessible. “The chilaquiles recipe is fantastic. It’s designed for home cooks, and it’s perfect for those who are just starting in the kitchen,” she said. She also mentioned chef Moira Hill’s brussels sprouts recipe: “It’s so flavorful, and it even turned my boyfriend, who has never liked brussels sprouts, into a believer.”
Both authors are thrilled about the cookbook’s release, noting that it captures the essence of San Diego’s food scene. Sandoval remarked, “This is really cool that it can live on in someone’s kitchen or on their coffee table and be something to refer back to.”
San Diego Cooks is now available at various bookstores and online retailers, including Barnes & Noble.
Article by Hispanos Unidos Editorial Team