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Rick Bayless

Deann Groen Bayless

Mexican Everyday Hardcover – November 17, 2005

by Rick Bayless (Author), Deann Groen Bayless Christopher Hirsheimer (Photographer)

4.6 631 ratings

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From the foremost authority on Mexican cooking, a collection of tradition-packed Mexican dishes, easy enough for every day.

As much as Rick Bayless loves the bold flavors of Mexican food, he understands that preparing many Mexican specialties requires more time than most of us have for weeknight dinners. Mexican Everyday is written with an understanding of how busy we all are. It is a collection of 90 full-flavored recipes―like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans―that meet three criteria for “everyday” food: 1) most need less than 30 minutes’ involvement; 2) they have the fresh, delicious taste of simple, authentic preparations; and 3) they are nutritionally balanced, fully rounded meals―no elaborate side dishes required.

Filled with recipes featured on Rick’s Public Television series, Mexico―One Plate at a Time, this book provides dishes you can enjoy with family and friends, day in and day out.

Print length

336 pages
Language

English
Publisher

W. W. Norton
Publication date

November 17, 2005
Dimensions

7.7 x 1.1 x 9.5 inches
ISBN-10

039306154X
ISBN-13

978-0393061543
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Editorial Reviews

From Publishers Weekly

Bayless, popular Chicago chef and author (Rick Bayless's Mexican Kitchen, etc.), jumps on the "everyday food" wagon with this lively collection of recipes designed to take no more than 30 minutes to prepare. Known for his painstaking approach to recreating the classics of Mexican cuisine, Bayless moves in a new direction here, substituting easy-to-find ingredients for exotic ones, streamlining complex sauces into a few steps and emphasizing nutrition. Purists may balk when they encounter more boneless chicken breasts than lard—not to mention a cheerful reliance on canned beans and peppers and, in a pinch, prepared salsas—but any time-pressed home cook will welcome this pragmatic approach to the complexities of Mexican food. Bayless's confident, step-by-step recipes lead even the novice through a variety of twists on tacos and enchiladas, staples like tortilla soup and guacamole, and more ambitious dishes such as Grilled Red Chile Steak with Sweet Plantains, Red Onion and Chipotle Salsa. Even the notoriously complex mole tradition is reinvented with the foolproof Chicken in Oaxacan Yellow Mole. This companion volume to the fourth season of Bayless's PBS series Mexican One Plate at a Time will rescue any Mexican food fan who's ever been daunted by the prospect of serving more than chips and salsa. Photos. (Nov. 7)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

His base of operations may be far north of the border, but Chicago's Rick Bayless has earned his title as the country's number-one apostle of Mexican cuisine. His newest book seeks to offer the home cook practical advice in serving authentic Mexican dishes quickly without having them delivered from a restaurant. The dishes Bayless presents generally use standard ingredients available in stores that serve Hispanic populations, now nearly universal in the U.S. A potato salad substitutes sweet potatoes and watercress for novel taste and texture. A large number of main-dish salads offer lighter alternatives to traditional entrees. Simple tacos, enchiladas, and tostadas bring familiar tastes to the table. Bayless offers one recipe for a torta, a Mexican sandwich. Desserts use fresh fruit as a base. Befitting the Mexican origins of these dishes, Bayless uses a wide variety of chiles, especially the deeply flavorful poblano. With virtually every recipe in the book, Bayless adds "riffs" that offer imaginative variations on the main recipe's techniques. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review

"In our quest for real food those days that aren't weekends and holidays, Mexican Everyday is a tasty and brilliant find. Rick Bayless' recipes can always be relied upon to produce stellar food, and what a boon that he has turned his deep knowledge of Mexican cooking to the service of great everyday eating. Thank you Rick!"
― Deborah Madison, author of Vegetarian Cooking for Everyone

"Once again, Rick Bayless demonstrates that Mexican cooking is endlessly delicious, spirited, and rooted in a brilliant, generous culture. His Mexican repertory is irresistible, but he gives you more than recipes here. His approach to building simple, healthy, affordable meals every day is spot-on and is a great way to approach any cuisine, every day."
― Judy Rodgers, author of The Zuni Café Cookbook

"America's culinary dynamic duo, Rick and Deann Bayliss, have brought the wonderful cuisine of Mexico back to the home dinner table. They have created easy, delicious recipes in this beautiful book that will be a part of your family meals time after time. Here's to celebrating home meals with spice."
― Art Smith, author of Back to the Table: The Reunion of Food and Family

"Serious, authentic, superbly researched, Mexican Everyday is the book that I will take with me to Mexico when I go to my apartment there next winter!"
― Jacques Pepin, author of Fast Food My Way

"When an expert like Rick Bayless…decides to riff on traditional themes, get your hands on his work. Rick's recipes are flawless, and his variations alone are worth the cover price. Bravo to a pro who knows it all and still gets a kick out of sharing it with us."
― Lynne Rossetto Kasper, host of The Splendid Table radio show from American Public Media

"Some of the most memorable, delicious foods I have eaten were lovingly prepared by Rick Bayless. I look forward to trying to emulate this great chef/innovator with this wonderfully accessible cookbook."
― John Mahoney, Chicago's Steppenwolf Theater Company, star of NBC's Frasier

About the Author

Rick Bayless has done more to bring authentic Mexican cooking to America than any other cookbook author and chef. He is a six-time James Beard Award winner and the host of Mexico: One Plate at a Time. He is the chef-owner of Frontera Grill, Topolobampo, Xoco, and Tortas Frontera. Rick won the first season of Top Chef Masters and is the recipient of Mexico’s Order of the Aztec Eagle, the highest honor awarded to foreigners. His cookbooks include Fiesta at Rick’s, Mexican Everyday, and More Mexican Everyday.

Deann Groen Bayless has co-authored nine cookbooks with her husband Rick Bayless and is the co-owner of a growing family of Mexican restaurants, including Frontera Grill, Topolobampo, Xoco, and Tortas Frontera. She is a former president of Women Chefs and Restaurants, an organization that advocates for women in the restaurant industry, and the executive producer of the PBS television show Mexico, One Plate At A Time.

Christopher Hirsheimer is a writer, photographer, and magazine editor. She has shot food photos for Jacques Pepin, Lidia Bastianich, Mario Batali, and Rick Bayless, and was a founder of Saveur magazine. She lives in Erwinna, Pennsylvania.

Product details

Publisher ‏ : ‎ W. W. Norton; First Edition (November 17, 2005)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 039306154X
ISBN-13 ‏ : ‎ 978-0393061543
Item Weight ‏ : ‎ 2.46 pounds
Dimensions ‏ : ‎ 7.7 x 1.1 x 9.5 inches

Best Sellers Rank: #46,139 in Books (See Top 100 in Books)
- #30 in Mexican Cooking, Food & Wine
- #72 in Slow Cooker Recipes (Books)
- #308 in Quick & Easy Cooking (Books)

Customer Reviews:
4.6 631 ratings

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Rick Bayless
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Rick Bayless has written six cookbooks, including "Mexican Everyday" and "Fiesta at Rick's." His product line of prepared foods is sold coast to coast. With his wife Deann he owns and operates Chicago’s casual Frontera Grill, named “Outstanding Restaurant” by the James Beard Foundation, and the four-star fine-dining Topolobampo. XOCO, a Leed-certified quick-serve restaurant, opened in 2009. He is the host of the public television series "Mexico—One Plate at a Time."
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Deann Groen Bayless
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4.6 out of 5

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CyRez

Great meals for every day

Reviewed in the United States on January 2, 2023

Verified Purchase

I love cookbook so much that I gave one to my daughter for Christmas. These are beautiful, approachable, doable recipes. I have already written all over and starred lots of my favorites. I now feel like my red chicken enchiladas are better than what I can get at a local restaurant.

9 people found this helpful

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Cissa

Accessible and delicious!

Reviewed in the United States on June 5, 2017

Verified Purchase

My husband and I decided to focus on Mexican cooking this month, instead of trying to cook ALL the cuisines. And thanks to this cookbook, we started off with a bang!

The Mexican red rice is SO easy and straightforward, and makes lots- enough for several tasty meals. We used brown rice instead of white, and corrected for cooking times and increased liquids, and it turned out perfectly.

The roasted fresh chili salsa is delicious, but very, very hot, using the peppers we had! (a mix of jalapenos and Fresno red chilis) next time I'll make it with all jalapenos.

And these went with Grilled Chicken Legs with Tangy Yucatan Spices and Seasonal Veg. We did take some liberties here- we made the marinade and tossed the drumsticks and thighs in it (3 of each), then sealed them and sous-vided them at 165F for 3 hours before grilling. We made the sauce as specified, an added the juices from the sous vide to it. Since it's spring and we could get really great asparagus, we served it with that. Delicious!

Our anniversary is in a couple of days and we'll be making Chipotle Shrimp for that- hopefully, with some scallops thrown into the mix!

Very recommended! I look forward to trying yet more recipes from this cookbook!

13 people found this helpful

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zacharyzachary

Great for a variety of reasons

Reviewed in the United States on July 5, 2010

Verified Purchase

This book works perfectly in my household: I do 95% of the cooking, and most of these recipes are simple enough for me to prepare on a weeknight (which is the point of this book). The recipes are simple enough for an experienced cook to throw together without putting forth too much effort. My wife doesn't do much cooking, so for her these recipes are more for a weekend project, but she has been able to follow a couple of the recipes to make a nice Sunday evening dinner.

Not all of the recipes we've tried were great, but we love the recipes for the Chipotle Chicken Salad Tacos and the bean-chorizo mixture that goes on the tortas. My wife finds the way the directions are written to be very frustrating, but I haven't been bothered by that. Some of the ingredients can be tricky to find if you don't live near a good, well-stocked Mexican grocer, but the recipes have enough suggested adaptations that it wouldn't be hard to assemble most of the dishes with items commonly available at non-ethnic grocery stores.

This book's strong point is that it shows how Mexican food on weeknights can go well beyond seasoned ground beef tacos. Experienced cooks will be able to use this collection for delicious low-effort meals, and less experienced cooks will be able to put together some weekend meals that won't take all day.

35 people found this helpful

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David E. Rogers

Just what I was hoping!

Reviewed in the United States on February 1, 2006

Verified Purchase

Oh boy, Rick Bayless has done it again.

I love Mexican food and consider myself very fortunate to live in a Mexican-American neighborhood. From my neighbor's tamale days to the taco trucks and multiple hole-in-the-wall restaurants, I am constantly surrounded by the aromas of that glorious cuisine. But I was intimidated by all of the effort (and heritage) that went into preparing the _real_ Mexican food that I craved.

Enter Rick Bayless. His previous books gave me a bedrock where I could build my own Mexican cuisine. I've developed a reputation among family and friends as a great Mexican cook (thanks, Rick!)--and even humbly swap salsas and moles with my neighbors.

The one problem: Most of the recipes in Bayless' earlier books are much too involved for everyday meals. Like most of us, I don't usually have the luxury of spending an hour or two roasting chiles and tomatillos, soaking dried chiles or pressing fresh tortillas.

That's why "Mexican Everyday" hits the bulls-eye. I've prepared several of the recipes in the last two weeks and they've all been remarkably quick/easy and very tasty. They may not always be truly "authentic," but they do have that spirit and vitality that makes Mexican food so special.

And don't miss the philosophy behind the recipes. Reading the Introduction is a pre-requisite for understanding each one--and provides a very healthy perspective on eating in general.

And now it's time for dinner--my fifth night in a row of homemade Mexican!

53 people found this helpful

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Adam

Another Great Book

Reviewed in the United States on February 7, 2010

Verified Purchase

As with his other books, this one is no disappointment. Although many of his books have duplicate recipes, each one has something to offer. This one simplifies the recipe where it can be done but keeps the food true to its roots. One of my biggest complaints about "quick and easy" cookbooks is that the recipes usually lack flavor or predominately use prepackaged ingredients. If that is what I wanted, then I would go out to eat at a your typical or chain restaurant.

So far I have made several of the salsas, salads and main dishes. All of which were excellent. The slow-cooker Conchinita Pibil is excellent. Some people may ask how a six hour process is "Mexican Everyday". With a slow cooker, you invest a few minutes in the beginning and the rest of the time the food is doing its own thing. Everyone needs to slow down and enjoy the process of cooking their own food.

On a final note, this book stands out from his others for a couple of reasons. The layout, typeface and overall design is phenomenal. Photographs are used very effectively as well. Lastly..... and I know this may sound weird.....but the paper that this book is printed on is very unique. It is heavy and smooth and just has that special feel to it. Pick up a copy and see for yourself.

9 people found this helpful

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Kathryn B.

okay

Reviewed in the United States on January 2, 2021

Verified Purchase

The rating on this book is really my fault. I was very disappointed with the content. most of the recipes that I really wanted, were not in this book. I found them on his cooking show on tv and recorded them. I was looking for pozole and carnitas and tamales.

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guysgottaeat

Terrific introductory book to Mexican cuisine

Reviewed in Canada on January 28, 2015

Verified Purchase

Mexican hadn't been my cuisine of choice growing up, always ending up second best when deciding where to go against Italian, French, or the neighbourhood restaurant. Still, I recently got to try two Mexican restaurants in the area - nothing fancy, really, but I was impressed. The flavours were vibrant, had some zest, and was really delicious. I decided I wanted to know more and turned to Rick Bayless' Mexican Everyday for instruction.

The short version of the review: this book is a terrific introduction into the world of Mexican cooking and perfect for neophytes such as myself. The book begins with a review of peppers, herbs, and spices commonly used in cooking. Plenty of pictures are included so you don't get your jalepenos mixed up with your Anaheims. There is the usual gamut of sections with sections or even entire chapters devoted to Mexican specific food like salsas or tacos. Fair warning: a lot of pages are devoted to salads, as another reviewer had noted. But if read the introductory notes by chef Bayless, you'll see part of his plan for the book was to make it a healthier book to cook from, as he doesn't want his readers to make some of the same mistakes he made with regards to diet and weight.

I'll admit, the introductory notes did get a little bit preachy to me, espousing diet and yoga. Not that there's anything wrong with it, but in a cookbook? But I feel his message sets the tone for the rest of the book. The recipes generally do not have a lot of fat to them, and usually ask for leaner cuts of meat, great for those who are trying to eat healthy.

In all, I tried a dozen recipes. You will find that many recipes call for the same ingredients. Most supermarkets these days carry chipotles in adobo sauce, canned fire roasted tomatoes and a variety of hot chile peppers, so half the battle has already been won. There are some recipes that may call for something harder to get, but more easily obtainable substitutions are suggested. Proteins are the usual ones found everywhere: chicken, pork, fish, etc, so nothing too difficult to get. The recipes are very approachable and, true to the name of the book, is something that can be put together on a weeknight without much difficulty.

So the ingredients are available, and it's easy and quick to cook - what's the catch? Does it taste bad? Though the flavours don't have as much depth as what I had in the restaurants, they do remind me of the food I had there, so although it doesn't match restaurant food, it's close, and certainly adequate for an everyday book. The "luxurious" version of the guacamole (don't be scared - still a cinch to make) was a huge hit at a party, and the Tomato and Jalepeno Sauced Enchiladas with Sour Cream and Cheese was a personal favourite of mine. And it's an amazing way to use up leftover roast chicken, to boot!

All in all, if you're looking for a hyper authentic, cheffy Mexican cookbook, this isn't it. But if you're just starting out in Mexican cooking, and looking for simple, healthy, yet flavourful recipes, I highly recommend Mexican Everyday.

2 people found this helpful

John Bechthold

Great weeknight meals!

Reviewed in Germany on January 19, 2019

Verified Purchase

This is not a book on how to eat restaurant style food at home every night.
It's how to eat the same food commonly served in Mexican households, everyday.
A much healthier, more filling, lower cost, and more varied way of eating than you can imagine.
I live on the quick salsa recipes he provides! The rice and chicken recipes could feed an army.
You like going to Mexican restaurants and cook at home? Buy this book- it will teach you that it can have great variety and flavor, while still being "down home" cooking.

april

I EAT MEXICAN EVERYDAY!

Reviewed in Canada on June 15, 2013

Verified Purchase

Thanks to Rick Bayless, my husband makes me delicious Mexican food EVERYDAY! I purchased both this and Bayless' Authentic Mexican, and THIS is the book that gets used the most. The recipes are easy to follow and precise not to mention absolutely delicious. I don't think there's a recipe that we've tried that hasn't turned out. I highly recommend this book!

One person found this helpful

Cliente Amazon

Great genuine recipes-Easy to follow!

Reviewed in Italy on August 15, 2019

Verified Purchase

This book is definitely my favorite on Mexican cuisine. It is written in an easy-to-follow way and has practical recipes for a family! I LOVE the different types of salsa recipes too! Very original!

discriminating shopper

Will make your Mexican meal making a marvel

Reviewed in Canada on January 29, 2015

Verified Purchase

Bought this for my foodie at home "chef" son and he loves it. I watched the show for years on PBS and was inspired to make many Mexican meals. This is probably one of his most useful and accessible recipe books.

One person found this helpful

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