Ranging from soups and starters to entrees, light meals, desserts, and drinks, the chapters present a wide range of dishes, from the simple (such as guacamole, updated with roasted poblanos, garlic, and tomatoes) to the more complex (a classic red mole with turkey, for one, followed by Roasted Cornish Game Hens with Apricot-Pine Nut Mole). Other winning recipes include Seafood in Mojo de Ajo (with toasted, slow-cooked garlic), Smoky Chipotle Beans with Wilted Spinach and Masa "Gnocchi," and, for dessert, a definitive vanilla flan with instructions for preparing it in three versions: light, creamy, and rich. Throughout, recipes are followed by paragraph-long "postmortems" (is Mexican vanilla worth searching out, for instance) that further extend reader understanding. With 32 pages of color photos and an extensive glossary, the book is an inspired place to start or continue a Mexican cooking journey. --Arthur Boehm
Love the book & love the Frontera Grill. Living in Chicago, I was able to eat at Frontera several times and it never disappointed. Xoco is also a great spot for lunch. Read morePublished 13 days ago by C.G.
I was really excited to get this book. It didn't disappoint. Fast shipping, too. Thanks!Published 1 month ago by M. Thompson
Not really impressed with the layout but, I like Rick Bayless.Published 1 month ago by hatetowastethemoney
I have only made the guacamole so far, but it is delicious. I love the commentary by Rick Bayless! How he describes how some of his recipes are made in Mexico really makes me... Read morePublished 1 month ago by Kristin Hill
Rick Bayless demonstrates that Mexican cooking can be easy and fun, well illustrated, a great buy.Published 2 months ago by Arlene L.
Only exceeded as a Mexican cook book by another of his publications, "Rick Bayless;s Mexican Kitchen".Published 2 months ago by William P Johnston
great fast shipping, awesome item, better than described, would buy from again! Thanks, happy buyer.Published 4 months ago by dana dana