PublishedCrown, August 2022 |
ISBN9780593138700 |
FormatHardcover, 304 pages |
Dimensions25.4cm × 21cm |
In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appetit 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 Mazatlan. The collective result is touching, transportive, and delicious.
NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER . JAMES BEARD AWARD WINNER . IACP AWARD WINNER . A highly personal love letter to the beauty and bounty of Me xico in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruebalo on YouTube and Food52's Sweet Heat
"This intimate look at a country's cuisine has as much spice as it does soul."-Publishers Weekly (starred review)
ONE OF THE BEST COOKBOOKS OF THE YEAR- Bon Appetit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal
Join Rick Marti nez on a once-in-a-lifetime culinary journey throughout Me xico that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.
Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albo ndigas en Chipotle; northern Me xico's grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick's poignant essays throughout lend context-both personal and cultural-to quilt together a story that is rich and beautiful, touching and insightful.
