Cookery Corner at Sharjah Book Fair
The Cookery Corner is one of the most beloved and anticipated spaces at the Sharjah International Book Fair (SIBF) in the United Arab Emirates. It brings together renowned chefs from around the world to showcase their culinary creations and share the flavors that represent their home countries or places of residence. At SIBF, Michelin-star chefs illuminate the culinary scene.
Susana Villasuso Represents Mexican Cuisine in Sharjah
Originating from San Luis Potosí, Susana Villasuso has lived in London for 16 years and is married to a British man. She is the sole Mexican presence among exhibitors and speakers at this prestigious editorial fair, the most significant in the Arab region. Villasuso came to Sharjah not only to demonstrate the capabilities of Mexican cuisine but also to present her book, “Sobremesa: Tasty Mexican Recipes for Every Day” (Square Peg, 2024), where she compiles the flavors learned from her grandmothers.
Authentic Mexican Flavors
Villasuso prepared two essential sauces—salsa macha and salsa verde with asparagus and chive buds—to honor Mexico’s rich culinary heritage. Her salsa macha combines three types of dried chilies: ancho, guajillo, and morita, each with a distinct note. Roasted garlic, sesame seeds, and peanuts add texture and flavor, while a touch of vinegar and honey balances the taste, making it delightfully spicy.
Salsa Macha and Salsa Verde Preparation
“The beauty of salsa macha is that there are no two identical recipes,” Villasuso explained to those following her preparation. “Each household in Mexico makes it differently, making it personal, creative, and full of character—just like Mexican cuisine.”
The salsa macha was used to add a Mexican touch to labneh, a common element in Middle Eastern cuisine served with pita bread. In Mexico, it’s known as jocoque seco.
The second session focused on preparing a pan-seared fish fillet with a delicious green salsa that uses asparagus and chive buds instead of tomatillos. “In London, tomatillos aren’t as readily available,” Villasuso explained. “So, I wanted that green salsa flavor and found that using asparagus gives a similar taste.”
Simplicity and Flavor: Key Elements
Villasuso emphasized that the secret to her green salsa is “letting the chive get color, crisp it well—almost to the point of burning.” This gives it a better flavor. “It’s my star sauce that I make for every gathering, and everyone loves it,” she said. “That’s why I included it in the book.”
Her culinary philosophy revolves around making home-cooked meals simple, flavorful, and affordable, just as her grandmothers did. “I learned many lessons from them about making the best with what you have,” Villasuso shared. “No matter how little you have, there’s always something to make—a meal. If you have some beans, cheese, or anything else, you can whip up a simple soup with a nice salsa.”
Global Appreciation of Mexican Cuisine
When asked about the global appreciation of Mexican cuisine, Villasuso believes it’s due to two main factors: flavor and the emphasis on sharing. “Mexican cuisine is fresh, vibrant, and uses many ingredients,” she said. “But more importantly, in Mexico, it’s not just about eating; it’s about sharing and connecting with family and friends. This association with joy and togetherness captures people’s attention.”
Currently, Villasuso works for a food company and creates various Mexican sauces. She also runs the cooking blog Life, Lemon and Salt to promote Mexico’s gastronomic heritage.
“I hope to do something in Mexico soon,” she concluded.
Book Details
- Susana Villasuso
- Square Peg
- 2024
- English language
- Available on Amazon
- Hardcover: 1,037 Mexican pesos
- E-book: 525 Mexican pesos
- Visit Life, Lemon and Salt blog
Salsa Verde Ingredients
- Jalapeño green chilies
- Asparagus
- Chive buds
- Cilantro
- Olive oil
- Salt and pepper
- Lemon juice
- Vinegar
I believe that’s one of the essences of Mexican cuisine. With little, you can make a meal that brings everyone together.
Susana Villasuso, Mexican Chef
