Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook
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- Create Date：2022-05-11 03:21:36
- Update Date：2025-09-06
- Status：finish
- Author：Rick Martinez
- ISBN：B09BYWGWN1
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Summary
An enticing， regional， and stunning exploration of Mexican cuisine from beloved food writer and host of the Babish Culinary Universe show "Pru�balo" on YouTube and Food52's "Sweet Heat" series， Rick Martinez。
In his first， much-anticipated cookbook， New York Times contributor， Food52 columnist， and former Bon App�tit food editor Rick Martinez introduces home cooks to the diverse culinary treasures of Mexico。 In Mi Cocina， Rick travels to each of the seven regions in Mexico to explore 100 unique dishes， the recipe for each accompanied by stunning on-site photography。
In this beautifully personal tribute， Rick expresses Mexico's regionality through dishes like Oaxaca's Mole Coloradito （made with pasilla chiles， dried fruits， nuts， seeds， plantain， and bittersweet chocolate） and Tacos de Capeados （cornmeal-battered fried fish tacos with papaya and tomatillo） from coastal Baja。 His recipes are based on his favorite home-tested version of each dish， veering from tradition when inspired--like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca。 Rick always keeps availability of ingredients in mind and provides substitutions and replacements when needed。
Readers will discover essays in each chapter on topics like the migration and culinary influence of people from the Middle East and China to Mexico， and Rick's experiences of finding welcomeness， support， and a feeling of belonging in his new home in Mazatl�n。 The collective result is touching， transportive， and delicious。
In his first， much-anticipated cookbook， New York Times contributor， Food52 columnist， and former Bon App�tit food editor Rick Martinez introduces home cooks to the diverse culinary treasures of Mexico。 In Mi Cocina， Rick travels to each of the seven regions in Mexico to explore 100 unique dishes， the recipe for each accompanied by stunning on-site photography。
In this beautifully personal tribute， Rick expresses Mexico's regionality through dishes like Oaxaca's Mole Coloradito （made with pasilla chiles， dried fruits， nuts， seeds， plantain， and bittersweet chocolate） and Tacos de Capeados （cornmeal-battered fried fish tacos with papaya and tomatillo） from coastal Baja。 His recipes are based on his favorite home-tested version of each dish， veering from tradition when inspired--like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca。 Rick always keeps availability of ingredients in mind and provides substitutions and replacements when needed。
Readers will discover essays in each chapter on topics like the migration and culinary influence of people from the Middle East and China to Mexico， and Rick's experiences of finding welcomeness， support， and a feeling of belonging in his new home in Mazatl�n。 The collective result is touching， transportive， and delicious。
Reviews
Polly Krize
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I received a copy of this book in exchange for an honest review。A super collection of recipes from different areas of Mexico， including well known favorites and some new （to me） meals。 Well worth having on your cook book shelf。
Karen Hancock
，
Mi Cocina: Recipes and Rapture from My Kitchen in Mexico is an excellent cookbook by popular podcast and Youtube personality， Rick Martinez。 This cookbook is different from most Mexican cookbooks in that it includes recipes from different regions in Mexico， which is informative and interesting。 The recipes are amazing and mouthwatering。The first chapter covers the basics of ingredients， tools， and basic Mexican food items such as tortillas， basic rice recipes as well as cooking beans。 It also in Mi Cocina: Recipes and Rapture from My Kitchen in Mexico is an excellent cookbook by popular podcast and Youtube personality， Rick Martinez。 This cookbook is different from most Mexican cookbooks in that it includes recipes from different regions in Mexico， which is informative and interesting。 The recipes are amazing and mouthwatering。The first chapter covers the basics of ingredients， tools， and basic Mexican food items such as tortillas， basic rice recipes as well as cooking beans。 It also includes sauces such as different salsas and guacamole。 There are also several condiments and seasonings used in recipes and when serving Mexican dishes。 The remaining chapters cover foods served in different regions of Mexico。Martinez has done his research， and the information included is very informative。 The recipes are very appealing and ring with authenticity。 This is a colorful cookbook， and includes gorgeous photographs of most of the dishes， which will make anyone perusing the book extremely hungry。 The recipes are written in the traditional manner and some even include step-by-step photos for preparing the dishes。 The only downside of this amazing cookbook is that many of the recipes are quite involved and call for ingredients that must be purchased at Latin grocery stores。 Many of the ingredient lists are very long， so beginning cooks and cooks in a hurry may find that they can’t prepare the recipes to turn out as fabulous as the photographs show。 However， anyone interested in preparing authentic Mexican dishes and are willing to spend the time and gather the recipes will find that this cookbook will become a favorite。For serious Mexican cooks， this is a must-have cookbook。 It makes a perfect addition to a good cookbook shelf。 Beautiful and highly recommended。Special thanks to NetGalley for supplying a review copy of this book。 。。。more
Lori Holuta
，
Supposedly， a 1st Century Roman foodie named Apicius was the first to say， "We eat first with our eyes。" From Mi Cocina's dazzling cover to the eye-popping， palate-tempting photographs strewn liberally throughout the cookbook， it's a wonder my eyes haven't gained ten pounds！ I indulged in nothing but eye candy for my first walk through the cookbook， then went back to the beginning to settle in with the introduction and the recipes。Please don't skip the introduction。 It's a small book in itself， Supposedly， a 1st Century Roman foodie named Apicius was the first to say， "We eat first with our eyes。" From Mi Cocina's dazzling cover to the eye-popping， palate-tempting photographs strewn liberally throughout the cookbook， it's a wonder my eyes haven't gained ten pounds！ I indulged in nothing but eye candy for my first walk through the cookbook， then went back to the beginning to settle in with the introduction and the recipes。Please don't skip the introduction。 It's a small book in itself， the story of Rick Martinez's life as a Mexican American in Texas， at the knee of his mother， who was on a journey of her own to explore their heritage。 That journey often included family recipes。 There's much more to know about Rick， and I will leave it to you to take that trip with him。"The recipes in this book represent the food that I loved eating the most"， the author says， just before dropping a jaw-droppingly photo of what looks like a food court， under a huge sign reading， "Gastronomia"。 Then， he talks about his own cooking style， answering questions about why he measures in grams， why he loves lard， and so on。 He discusses ingredients， to be sure you're familiar with the herbs， spices， chilies， and such that will be appearing in the recipes。The first recipes are for tortillas。 Nothing like starting off with the most basic， delicious， iconic Mexican food！ We then move up to rice， beans， salsas， and condiments。 By the time you hit the first actual meal， Pollo al Pastor （Spicy-sweet roast chicken with onion and pineapple）， you'll have learned enough about the basics to just enjoy making Rick's recipes。I can't recommend this cookbook highly enough。 If you love Mexican food as much as I do， you'll enjoy creating exciting new dishes， reminiscent of basic meals you may have enjoyed before， but kicked up so many notches you'll run out of ladder。 My thanks to author Rick Martinez， Clarkson Potter/Ten Speed Press， and NetGalley for allowing me to read a digital advance review copy of this book。 This review is my honest and unbiased opinion。 。。。more
Ben
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Thanks to the publisher and NetGalley for an ARC of this title。What a vibrant， wonderful book。 As someone who reads cookbooks both for pleasure and for the recipes， this book fully sated me - Rick's trip around Mexico and the beautiful photos really make this pop as a source of information on how Mexican cuisine differs around the country， and the recipes themselves feel both authentic and accessible。 Thanks to the publisher and NetGalley for an ARC of this title。What a vibrant， wonderful book。 As someone who reads cookbooks both for pleasure and for the recipes， this book fully sated me - Rick's trip around Mexico and the beautiful photos really make this pop as a source of information on how Mexican cuisine differs around the country， and the recipes themselves feel both authentic and accessible。 。。。more
Bethany
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Mi Cocina is part history， part travel， mostly cookbook。 If you want to make authentic Mexican food from more than one region this cookbook is for you。 I appreciate the sheer depth of this cookbook。 It's massive and well thought out。 The photography is stunning。 I particularly enjoyed the Pollo al Pastor， Brochetas de Pulpo Y Camarones（minus the habanero）， Albondigas en Chipotle， and OMG the Mole Coloradito。 It's worth it for JUST that recipe。 Thank you to the publisher and Netgalley for the ARC Mi Cocina is part history， part travel， mostly cookbook。 If you want to make authentic Mexican food from more than one region this cookbook is for you。 I appreciate the sheer depth of this cookbook。 It's massive and well thought out。 The photography is stunning。 I particularly enjoyed the Pollo al Pastor， Brochetas de Pulpo Y Camarones（minus the habanero）， Albondigas en Chipotle， and OMG the Mole Coloradito。 It's worth it for JUST that recipe。 Thank you to the publisher and Netgalley for the ARC。 。。。more
Leslie
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You can see all my reviews here: Books Are The New BlackThis book is full of so many amazing authentic places and stories。 It’s actually much more than just a recipe book。 I am of Mexican descent and love reading and learning about all the different places。 He has several recipes that go with each part of Mexico。 I have a hard time with Mexican cookbooks because so many of them are not really authentic。 This one definitely has many authentic recipes！ I can’t wait to buy this one。 Not only is it You can see all my reviews here: Books Are The New BlackThis book is full of so many amazing authentic places and stories。 It’s actually much more than just a recipe book。 I am of Mexican descent and love reading and learning about all the different places。 He has several recipes that go with each part of Mexico。 I have a hard time with Mexican cookbooks because so many of them are not really authentic。 This one definitely has many authentic recipes！ I can’t wait to buy this one。 Not only is it beautiful there’s just so many delicious recipes。 There are several recipes that I’m really excited to try but also some that have been a part of my childhood！ Some of the recipes might be harder to find ingredients for， if you don’t shop at the Mexican grocery store。 On the flip side， there are several that are fairly easy to make with common ingredients。 I saw someone post about too much cilantro。 Guys， this book is about Mexican cuisine and cilantro is a stable in ALL our cooking！ Just an FYI- there’s a lot of cilantro in this book！A special thanks to Clarkson Potter Publishers for an arc via Netgalley！ All thoughts and opinions are my own！ 。。。more
Karina
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Thank you to NetGalley， Clarkson Potter and Ten Speed Press for an Advanced Readers Copy in exchange for an honest review。One of the newest loves of my life is cookbooks。 I’ve had interest in baking since high school， when I started baking cookies for friends。 In college， I was eager to start learning to cook， but since I’ve on campus， the opportunities weren’t always present。 After I moved out to Seattle post-college， I started collecting cookbooks as a way to get basic recipes on how to cook。 Thank you to NetGalley， Clarkson Potter and Ten Speed Press for an Advanced Readers Copy in exchange for an honest review。One of the newest loves of my life is cookbooks。 I’ve had interest in baking since high school， when I started baking cookies for friends。 In college， I was eager to start learning to cook， but since I’ve on campus， the opportunities weren’t always present。 After I moved out to Seattle post-college， I started collecting cookbooks as a way to get basic recipes on how to cook。 After finding some funny old cookbooks in a garage sale in Rural Wisconsin， I’ve been super hooked on them。Mi Cocina is stunning on the inside。 I adore physical cookbooks- one of the few places I’ve found where I prefer a hard copy to having it on my Kindle。 Since I have an e-copy of this book， I can’t comment on the feel of the book， but I will say， the cover is mainly pink and that is absolutely perfect。 I have a small collection of cookbooks just because they are pink and work well with both recipes and decor。 I will probably buy the hardcover copy for this reason， especially given that the content is useful。The book is laid in sections by Mexican region and has a ‘basics of Mexican cooking’ section in the beginning。 I like books that do this generally and this one is not an exception。 This basics section gives commentary not on specific recipes but on food theory around Mexican cooking in general that can be applied to any Mexican dish。 It talks about how to buy peppers， which spices are pantry must-haves and how to use dried chiles， in addition to giving recipes that form the foundations to rest of the book， like tortillas， rice， beans， salsa and so on。 Honestly， just this section would be a great pamphlet on its own。Each region section has a story behind why the author chose to focus on that region or what experience he has from there。 Further， what I really love is that each recipe has a little blurb from the author about it。 Some blurbs talk about the history of the food， or why the author likes it， or has cooking tips on how to perfect the food， or details on how to serve it。 It’s a neat detail that makes the home chef feel like they’re cooking with Rick Martinez himself。 There are a lot of recipes with a range of cooking times， which is also my ideal。 I prefer cookbooks that have some quick dinner recipes for weeknights and longer recipes for weekend projects。 From what I was seeing， this cookbook has both。The photography in it is beautiful。 There are big pictures every couple pages， so it seems like every recipe has something to look at to compare to while cooking。I have not yet had a chance to cook from the book， but I love reading cookbooks for cooking lessons so from that regard， it’s a big win。 I will update with later with reviews of the recipes once I cook a few and get a feel for them。Overall， I will be definitely getting this book in the hardcover and am excited to cook recipes from it！ This book will be published on May 3， 2022！ 。。。more
Annie
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Originally posted on my blog: Nonstop Reader。 Mi Cocina is an exuberantly colorful and well written ode to the beauty and variety of the Mexican culinary tradition with recipes curated by Rick Martínez。 Due out 3rd May 2022 from Crown Publishing on their Clarkson Potter imprint， it's 304 pages and will be available in hardcover and ebook formats。The book is arranged as a grand tour of the Mexican states， with each local cuisine taking a star turn on the stage。 Recipes are formatted with title Originally posted on my blog: Nonstop Reader。 Mi Cocina is an exuberantly colorful and well written ode to the beauty and variety of the Mexican culinary tradition with recipes curated by Rick Martínez。 Due out 3rd May 2022 from Crown Publishing on their Clarkson Potter imprint， it's 304 pages and will be available in hardcover and ebook formats。The book is arranged as a grand tour of the Mexican states， with each local cuisine taking a star turn on the stage。 Recipes are formatted with title （in Spanish and English）， an introduction， followed by ingredients in a bullet list。 Ingredient measurements are given in both imperial （American） and metric （yay！）， followed by step by step cooking instructions。 Special tips and alternate preparation methods are provided in highlighted colored text in the recipes。 Nutritional info is not provided。 The book is also packed with extra useful information and knowledge including charts for evaluating and using different types of spices and chili peppers， and kitchen tips and tricks for getting the most out of ingredients。Throughout the book， the warmth and fondness the author has for his culture and food shines through。 The recipes are chosen with care and all the classics are represented alongside many which were new to me。 I loved reading about his experiences as a second generation immigrant kid in south-central Texas， although the overt racism which he experienced was appallingly sad。 The photography throughout is spectacular， clear， and in color。 Serving suggestions are attractive and the food styling is superb; everything looks appetizing。 Five stars。 This is a classic and very useful cookbook。Disclosure: I received an ARC at no cost from the author/publisher for review purposes。 。。。more
Florence
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A great introduction to Mexican food。 Nothing super complicated but a great introduction。 I received an ARC of this book from NetGalley in exchange for an honest review。 All opinions are my own。
Joni Owens
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Way more than a cookbook！ This book is a journey and a love story。 Through these pages you see authentic life in Mexico。 You also feel the authors love of his family and culture。 If you bought this book and tried nothing other than the tortillas and salsas you’d A- be missing out horribly but also B- be so happy you bought the book because wow are those two sections amazing。 Be brave try the Pulpo recipe。 You will love it！ Flavors are familiar with ingredients that maybe aren’t。 The pictures in Way more than a cookbook！ This book is a journey and a love story。 Through these pages you see authentic life in Mexico。 You also feel the authors love of his family and culture。 If you bought this book and tried nothing other than the tortillas and salsas you’d A- be missing out horribly but also B- be so happy you bought the book because wow are those two sections amazing。 Be brave try the Pulpo recipe。 You will love it！ Flavors are familiar with ingredients that maybe aren’t。 The pictures in this book make it feel like this is a travel art book。 And I guess it kind of is that too。 This book is complex like the flavors in the recipes。 You will be so glad you picked this one up。 。。。more
Emma （littledollreads）
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Review to come。
Kiana
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Buy。 This。 Book。 Now。 It is extremely beautiful and colorful。 In short， I am obsessed。 This didn’t feel just like a cookbook， it felt like a journey。 As if I was transported into Mexico itself with the smells and the tastes that just pop out from the photographs。 Extremely well designed book， amazing content and great recipes。 I highly recommend this book。 Thanks NetGalley for an ARC of this most marvelous book for my honest review。
Theresa
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This book with its fantastic recipes and stunning photography transports you right into the heart of Mexico。 I happily sat and read it front to back like a novel it's a wonderful read I was also very pleased to see the recipe measurements in grams （I'm a stickler for that）。 Many of the dishes include ingredients which would be difficult for me to source locally but alot of alternatives are suggested and if not then anything can be purchased online， you just have to plan in advance。 For me the Mo This book with its fantastic recipes and stunning photography transports you right into the heart of Mexico。 I happily sat and read it front to back like a novel it's a wonderful read I was also very pleased to see the recipe measurements in grams （I'm a stickler for that）。 Many of the dishes include ingredients which would be difficult for me to source locally but alot of alternatives are suggested and if not then anything can be purchased online， you just have to plan in advance。 For me the Mole Coloradito is worth the purchase alone， it's the best I have ever tasted such a depth of flavours， simply amazing！Thank you to Netgalley and the publisher for an advance copy of this title in exchange for an unbiased review 。。。more
Deborah Cleaves
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I started to love this cookbook with its introductory indictment of cookbooks touting authentic cuisine by white British and American cookery icons Kennedy and Bayless。 The author hit on a truism about cookbooks by people from elsewhere whose ‘authentic’ designation seemingly indicted other versions of the same recipes。 Every cook makes food to their own taste， to their own palate and those subtle differences do not transmute those recipes to inauthentic ones。 Likewise he highlighted his own per I started to love this cookbook with its introductory indictment of cookbooks touting authentic cuisine by white British and American cookery icons Kennedy and Bayless。 The author hit on a truism about cookbooks by people from elsewhere whose ‘authentic’ designation seemingly indicted other versions of the same recipes。 Every cook makes food to their own taste， to their own palate and those subtle differences do not transmute those recipes to inauthentic ones。 Likewise he highlighted his own personal search for heritage， a search for home from which he was removed by several generations。 The pictures are vivid and luscious。 The recipes name both ingredient quantities and weights and bear a caution to go by weight for truest outcome。 Even the most complex lists of ingredients focuses both on ingredients used in Mexico and substitutions more likely to be available in the United States。 He takes us to several regions of Mexico and highlights food he tasted there providing brief stories of his experiences that bring us along on his trip。 A brilliant book that should be part of every cook’s library。 Heartily recommended。 。。。more
Kimberly P。
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Thank you to NetGalley and Clarkson Potter/Ten Speed Press for the opportunity to read an advanced reader's copy of this cookbook for an honest review。 （Publish Date: May 3， 2022）“Mi Cocina” by Rick Martinez is a spectacular culinary journey for the senses as he shares his favorite recipes from Mexico。My family and I love Mexican food， and I was very interested in this particular cookbook since the author emphasized staying true to the authentic way that the dishes are prepared in Mexico。 Martin Thank you to NetGalley and Clarkson Potter/Ten Speed Press for the opportunity to read an advanced reader's copy of this cookbook for an honest review。 （Publish Date: May 3， 2022）“Mi Cocina” by Rick Martinez is a spectacular culinary journey for the senses as he shares his favorite recipes from Mexico。My family and I love Mexican food， and I was very interested in this particular cookbook since the author emphasized staying true to the authentic way that the dishes are prepared in Mexico。 Martinez is proud of his Mexican heritage， and his love shines through every inch of this book。 I really enjoyed his personal stories along with his tips， explanations， and advice that made all the recipes feel more approachable。I loved that all the recipe titles were in Spanish （and， thankfully， paired with English subtitles）。 I felt more connected to the authenticity of the recipes with them titled in their home language。 Also， the vibrant photos throughout the cookbook are stunningly gorgeous and mouthwateringly delicious！ The food demands your attention in all the best ways。 I literally wanted to eat everything I saw！I was absolutely thrilled that the author had a section on how to convert ANY of his dishes to be vegetarian！ I was surprised when Martinez shared， “People think Mexican food is all about pork and lard （…）， but before the Spaniards came and brought domesticated animals with them， the indigenous cuisine in this area was mostly plant-based。”My favorite part of this cookbook was where Martinez explains what fresh produce he always has in his kitchen， because “salsa emergencies” are REAL！ I can completely relate to this， because nothing ruins a Mexican feast faster than realizing you don’t have the right ingredients to make salsa （and that you don’t even have some random jarred salsa from the grocery store）。 Nothing beats the flavor of freshly made salsa， so I make sure I have the ingredients I need to make salsa in my house at all times now。I would highly recommend this book to any home cook interested in trying some authentic Mexican dishes – even if that means just trying some new salsa recipes， because they’re easy and delicious！ This cookbook is sure to become my go-to staple for Mexican meals！ 。。。more
Erica Baxter
，
This isn't just a cookbook。 It's also a story about identity。The recipes are easily accessible， relying on ingredients that are available in most grocery stores or online。 In addition to the actual recipes， each recipe includes a blurb by Rick Martinez。 These notes range from his personal experience with the food， to cooking tips， to substitutions， etc。 Each one offers a unique take on the adjoining recipe， which really adds a personalized touch to the book。 The book is also full of vibrant， ful This isn't just a cookbook。 It's also a story about identity。The recipes are easily accessible， relying on ingredients that are available in most grocery stores or online。 In addition to the actual recipes， each recipe includes a blurb by Rick Martinez。 These notes range from his personal experience with the food， to cooking tips， to substitutions， etc。 Each one offers a unique take on the adjoining recipe， which really adds a personalized touch to the book。 The book is also full of vibrant， full-color pictures of heirloom produce， open-markets， and prepared dishes。 Rich and enticing。I've already tried one of the recipes， Arroz Verde。 Not only was it surprisingly simple， the flavor was great。 I'm excited to start working my way through more recipes in the book。A special thank you to NetGalley and the publisher for providing me with an advanced reader's copy of this book in exchange for my honest review。 。。。more
Halle
，
Thanks to NetGalley for letting me preview this cookbook。 I became a fan of Rick’s by watching him on Bon appétit’s YouTube， then by following him on Instagram。 I’ve watched him put this book together and I really love how it came out。 The book is colorful and is organized by what region of Mexico the dish came from， which I really enjoyed。 He is also working on producing a YouTube series where he cooks the various recipes in this book and I’m looking forward to watching that。 My main critique f Thanks to NetGalley for letting me preview this cookbook。 I became a fan of Rick’s by watching him on Bon appétit’s YouTube， then by following him on Instagram。 I’ve watched him put this book together and I really love how it came out。 The book is colorful and is organized by what region of Mexico the dish came from， which I really enjoyed。 He is also working on producing a YouTube series where he cooks the various recipes in this book and I’m looking forward to watching that。 My main critique for this cookbook is that it doesn’t list the estimated cook times for each recipe。 Typically I like to know what the average prep and cook time are for different recipes， so I know what I have time for or how much time I need to allocate for making something。 I’ve liked the recipes I’ve tried so far， and I’m excited to try more！ 。。。more
Room Broom
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I'm not quite sure how to review this book。 I loved its beauty， and I enjoyed reading it。 However， I did not find it very user friendly and ultimately found that I didn't want to cook a lot from it。 On the other hand， I understand that the author didn't want to dumb down Mexican cuisine to provide watered down Mexican inspired food for an American audience。 I'd recommend it for someone who wanted a beautiful cookbook and was committed to cooking Mexican food。 I'm not quite sure how to review this book。 I loved its beauty， and I enjoyed reading it。 However， I did not find it very user friendly and ultimately found that I didn't want to cook a lot from it。 On the other hand， I understand that the author didn't want to dumb down Mexican cuisine to provide watered down Mexican inspired food for an American audience。 I'd recommend it for someone who wanted a beautiful cookbook and was committed to cooking Mexican food。 。。。more
Terri （BooklyMatters）
，
The first thing that hits you when you open this spectacularly beautiful cookbook is COLOR！Bursting with vibrancy， personality， style， Mexican scenery， and oh yes， gorgeous food， the illustrations in this book are a smorgasbord of delight - as are the recipes that follow。 This cookbook， the author’s self-proclaimed “love letter” to the “fatty and spicy and sweet” recipes popular with locals across each of Mexico’s main areas， showcases one hundred and four dishes inspired by his travels across t The first thing that hits you when you open this spectacularly beautiful cookbook is COLOR！Bursting with vibrancy， personality， style， Mexican scenery， and oh yes， gorgeous food， the illustrations in this book are a smorgasbord of delight - as are the recipes that follow。 This cookbook， the author’s self-proclaimed “love letter” to the “fatty and spicy and sweet” recipes popular with locals across each of Mexico’s main areas， showcases one hundred and four dishes inspired by his travels across the country ， - each recipe bringing happiness to this eclectically charming Mexican-American cook/author/video-host， and shared in this deeply personal and wholly authentic context。 Before delving into the recipes themselves， the author provides a fabulous introduction to pantry basics - covering the chilies， spices， herbs， nuts and seeds， oils， dairy， dried fruit， and vinegars which are foundational to any well-stocked Mexican kitchen。 Also presented， interestingly， is the author’s view of the essential four ingredients to have on hand for any recipe - Tomatillos， tomatoes， white onion， garlic， poblanos - as well as an informative and simplified breakdown of dried and fresh chili peppers （a topic which can seem confusing to the un-initiated）。 The recipes themselves are organized into two parts。 - The first section， providing all the staples needed to augment any main course， features Corn & Wheat （eg tortillas and tostadas）， Rice & Beans （ eg refried beans） ， and an incredible assortment of Chilies & Salsas。 - The second section follows on with ten drool-worthy recipes stemming from each of Mexico’s main regional areas。With every page calling out to me （visually and culinarily） it was an Impossible feat for this reader to choose my favorites。Here are just a few of the recipes I can’t wait to try。-Mango， pineapple and Jicama salad with orange-lime dressing （Gazpacho Moreliango）-Large toasted corn tortilla topped with refried beans and grilled marinated flank steak （Tlayuda con Tasajo）-Herb and cheese meatballs with smokey tomato-chipotle sauce （Albondigas en chipotle）-Roasted pumpkin seed and habanero spread with orange and lime juice （Ha’sikil p’ak）-Red snapper filets in a tomato-bell pepper sauce with capers and olives （Pescado a la Veracruzana）If you have any interest at all in Mexican food and its preparation， run， don’t walk， to your nearest bookstore （virtual or otherwise） to add this marvelous cookbook to your collection。 It would also make a fantastic gift for any foodie on your lucky list。 A great big thank you to NetGalley for an ARC of this book。 All thoughts presented are my own。***。 This book will be published May 3， 2022 。。。more
Laurie
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I have to say I loved this cookbook。 I have been in love with Mexico and their cuisine since high school。 I don't know if everyone has been introduced to the diversity and regionality of their cuisine and this book does so with 100 recipes full of stunning photos， simple explanations of what each dish is （as the titles are written in Spanish） and a bit of history or other fascinating bits of information for each of the seven regions of Mexico。 So hard to pick a favorite so I am just going to cla I have to say I loved this cookbook。 I have been in love with Mexico and their cuisine since high school。 I don't know if everyone has been introduced to the diversity and regionality of their cuisine and this book does so with 100 recipes full of stunning photos， simple explanations of what each dish is （as the titles are written in Spanish） and a bit of history or other fascinating bits of information for each of the seven regions of Mexico。 So hard to pick a favorite so I am just going to claim them all！。 I cannot wait to purchase this title so I can begin my journey through Mexico via this book。Thanks to #Netgalley and ClarksonPotter/Ten Speed Press for an advanced readers copy of this cookbook in exchange for an honest review。 。。。more
Abbey Smith
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This cookbook was full of fun recipes with great illustrations and easy directions。 If you love Mexican food I would highly recommend this cookbook。
Shannon Carroll
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I’m （supposed to be） on a self-imposed cookbook-buying ban， but， after receiving a digital copy of this book， I’ll definitely be making an exception for this one when it hits shelves — and that’s an easy call。 For one， I’ve followed Rick Martínez since his days at Bon Appétit， and， for two， I’m a sucker for anything related to Mexican food; I always find myself coming back to the cuisine to remind me of the country and its traditions。 It sounds like this book served a similar purpose for Martíne I’m （supposed to be） on a self-imposed cookbook-buying ban， but， after receiving a digital copy of this book， I’ll definitely be making an exception for this one when it hits shelves — and that’s an easy call。 For one， I’ve followed Rick Martínez since his days at Bon Appétit， and， for two， I’m a sucker for anything related to Mexican food; I always find myself coming back to the cuisine to remind me of the country and its traditions。 It sounds like this book served a similar purpose for Martínez: as an exploration of México to understand his family’s culture through food。 This cookbook will suit you whether you’re familiar with Mexican food and its flavors or you’re a total newbie to the culture and think Mexican food consists just of tacos and quesadillas。 （It doesn’t， I promise。） The ingredients are specific and easy to source， and the recipes are easy to follow。 Martínez’s writing is fun and zippy， and this cookbook is full of interesting anecdotes。 Plus， the vibrancy of this cookbook is a major win， and I’d put a collection of the beautiful photographs inside these pages on my coffee table。 My favorite part of this cookbook is definitely in how it’s designed to highlight seven different regions of México — El Bajío， Oaxaca， Yucatán， El Golfo， El Norte， Pacífico， and Baja。 This does a tremendous job of highlighting the diversity of Mexican food （and the country itself）， and I’d read seven separate cookbooks from Martínez on each of these specific regions。 I wish the cookbook included desserts and drinks and more vegetable-forward dishes from the specific regions， but it’s already jam-packed with so many delicious-sounding recipes that their omission doesn’t feel too big。 This cookbook has something for everyone， and the recipes （the ones I’ve tried， at least） are delicious。 There’s a good chance I liked this book so much because I decided to trot out some recipes for the Super Bowl， and anything that makes me look like a culinary genius is the type of cookbook I like。 ¡Buen provecho！Special thanks to NetGalley， Clarkson Potter/Ten Speed Press， and Rick Martínez for proving me with an e-ARC of this book in exchange for my honest review。 。。。more
Abra Kurt
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Mi Cocina is one of the most vibrant and visually appealing cookbooks I've ever read。 But it's so much more than just a cookbook - it's a study in culture， geography， and language; it's a beautifully reflective memoir; it's an education in ingredients; and ultimately， it's a love letter to Mexico。 Techniques that once seemed intimidating to me - like making tortillas or flatbreads from scratch - are now not only accessible and fun， but I know why they're important。 I also loved that， right up fr Mi Cocina is one of the most vibrant and visually appealing cookbooks I've ever read。 But it's so much more than just a cookbook - it's a study in culture， geography， and language; it's a beautifully reflective memoir; it's an education in ingredients; and ultimately， it's a love letter to Mexico。 Techniques that once seemed intimidating to me - like making tortillas or flatbreads from scratch - are now not only accessible and fun， but I know why they're important。 I also loved that， right up front， Martinez tells us how to make vegetarian substitutions so that any of these recipes can be enjoyed by those of us who aren't as fond of pork and lard。 This book is practically encyclopedic in the information it conveys， while at the same time remaining humble and approachable and patiently instructive。 Mi Cocina is truly an experience。 Martinez graciously invites you into his kitchen and makes certain you come away with a greater appreciation for and understanding of Mexican food - and the skills to bring it to life in tu cocina。 This book left me feeling smarter， more sophisticated， and incredibly grateful。 I received a digital pre-publication copy of this book in exchange for an honest review， and I'll be including it in a TBR round-up for Hispanic Heritage Month later this year。 I will also be adding a hardcover edition to my permanent collection upon its May 2022 release。 。。。more
Kathy
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Definitely a cookbook to learn to cook authentic Mexican food。 I am not an expert on Mexican food other than to say I love it。 While all of the recipes are not “101 Mexican cooking” types， it seems to contain a nice mix of both moderately easy and some that are more in-depth。 I loved this book because it had all of the elements that are important to me in a good cookbook; in a cookbook you are willing to buy in today’s world of online recipes。 This is a teaching book。 It’s easy to read and has b Definitely a cookbook to learn to cook authentic Mexican food。 I am not an expert on Mexican food other than to say I love it。 While all of the recipes are not “101 Mexican cooking” types， it seems to contain a nice mix of both moderately easy and some that are more in-depth。 I loved this book because it had all of the elements that are important to me in a good cookbook; in a cookbook you are willing to buy in today’s world of online recipes。 This is a teaching book。 It’s easy to read and has beautiful illustrations。 More importantly， in Mi Cocina， Martinez really and truly teaches us how to make the basics， the underlying recipes from which all other dishes are created。 Under all of this cooking fun and learning lies a little bit of a history lesson too。 I learned about regional tastes， foods used， and why they are popular in some areas。 I learned enough to move over to my computer and look up something on the history of various locations in Mexico。 This is my kind of cookbook。 Not just a cookbook， but a book of the culture of its country。 Truly regional cooking accompanied by beautiful pictures。 The type of cookbook to keep on your shelf。 。。。more
Meghan
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Note to self: buy this when it’s released！ What a stunning cookbook。
Tina Izguerra
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Rick’s new cookbook is a great addition to anyone's cookbook collection。 The selection of recipes found within this Mexican cookbook is vastly different than what you will see in mainstream Mexican cookbooks。 These recipes are exciting and are a refreshing change to the usual fare that is marketed to the public today。 I'm eager to learn about these new ingredients and excited to try some new recipes that quite honestly I would have never discovered on my own。 Thanks， Rick！ Rick’s new cookbook is a great addition to anyone's cookbook collection。 The selection of recipes found within this Mexican cookbook is vastly different than what you will see in mainstream Mexican cookbooks。 These recipes are exciting and are a refreshing change to the usual fare that is marketed to the public today。 I'm eager to learn about these new ingredients and excited to try some new recipes that quite honestly I would have never discovered on my own。 Thanks， Rick！ 。。。more
Tiffany
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This is a stunning book for anyone interested in learning more about the cultural context behind Mexican cooking。 I loved that the chapters are broken down by region rather than category of food。 It takes the reader on a culinary tour of the country。Both the food and travel photography are vibrant and beautiful。 Images of the people and land in Mexico give context to the recipes， each of which are illustrated with a photo。 The recipes are fresh and look absolutely delicious。 They range in diffic This is a stunning book for anyone interested in learning more about the cultural context behind Mexican cooking。 I loved that the chapters are broken down by region rather than category of food。 It takes the reader on a culinary tour of the country。Both the food and travel photography are vibrant and beautiful。 Images of the people and land in Mexico give context to the recipes， each of which are illustrated with a photo。 The recipes are fresh and look absolutely delicious。 They range in difficulty from simple to complex， this is not necessarily a cookbook for beginners yet it would be a great place to start for exploring authentic Mexican cuisine。 Some recipes， particularly in the seafood category， include ingredients that may be difficult to find in an average grocery store。 However， I was relieved to discover that the majority of the recipes could be made with easy and accessible ingredients。 。。。more
Rhonda Brant
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What a great cookbook！ Filled with rich history of his favorite dishes， easy to follow recipes and covers all of our favorite mexican foods。 Will definitely make this part of my permanent cookbook library！I voluntarily reviewed an ARC copy of this book。
Cozy Book Spot
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Beautiful cookbook with some mouth watering recipes。 It's divided by regions in Mexico and there's a lot more than the typical Mexican recipes we see in America。 Besides the recipes， there's a bit of the story and culture of each region。 It's a very good cookbook and I would try almost all the recipes here。 I received a free digital copy of this book from NetGalley in exchange for my honest review。 Beautiful cookbook with some mouth watering recipes。 It's divided by regions in Mexico and there's a lot more than the typical Mexican recipes we see in America。 Besides the recipes， there's a bit of the story and culture of each region。 It's a very good cookbook and I would try almost all the recipes here。 I received a free digital copy of this book from NetGalley in exchange for my honest review。 。。。more
Megan
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