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
My wife and daughter have enjoyed the recipes and the backround on the dishes. We watch Rick's show every chance we get. Yum!Published 10 days ago by Edward Gonzalez Sr.
Great recipes. I grew up in Mexico City and this is very much the real deal and nicely adapted to American lifestyle.
I would have preferred to have more photos.
Very clear and easy recipes to follow and they taste wonderful.Published 5 months ago by Marquette Hester
I returned the book after looking through it. I love his show and the recipes he cooks on it. There weren't very many recipes in the book and the ones that he had were not at all... Read morePublished 5 months ago by Lynn
It arrived promptly as advertised and while it was in good condition the red sauce on the dust cover was a bonus I wasn't,t looking for.Published 6 months ago by Artist
I have a lot of Rick Bayless' cook books because I love Mexican food, but this book is my personal favorite. I highly recommend it and the price is certainly right on Amazon.Published 8 months ago by Linda Zalesky