2024 the best food in mexico review

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(as of Nov 19, 2024 17:37:17 UTC - Details)

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 México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo 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 Appétit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal

Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México 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 Albóndigas en Chipotle; northern México’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.

From the Publisher

Ceviche de Almejas Chocolatas

Tlayuda con Tasajo

Torta de Lechón

Tacos Gobernador

Salsas and Condiments

Gorditas de Mais

Publisher ‏ : ‎ Clarkson Potter (May 3, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0593138708
ISBN-13 ‏ : ‎ 978-0593138700
Item Weight ‏ : ‎ 2.85 pounds
Dimensions ‏ : ‎ 8.53 x 1.08 x 10.29 inches
Reviewer: Jay P. Francis
Rating: 5.0 out of 5 stars
Title: Am I discovering some issues? Read on
Review: I had sworn not to buy another cookbook and then I came across Mi Cocina.. I could tell, reading through the recipes, looking at the format, realizing that he had dishes from various regions that were a little off the beaten path...that I needed to purchase the book. And the first thing that I made was the syrup for Cafe de Olla. You see, in Mexico, it is more common for them to just boil the canela and piloncillo with the coffee. Fine if you just have a mediocre coffee, no problem with burning it a little. But if one wants to do this with a specialty coffee, syrup is the way to go. I saw that his spice melange was very Arabic. It turned out to be a good syrup.Next, was to tackle the cochinito pibil recipe. I discovered that the instructions for the juices were a little off. Calling for two of a particular citrus when one was more than sufficient for the amount of juice. Is it because I am using Texas sized fruit? Perhaps. Did he test/retest the recipe to assure accuracy? I don't know. At any rate I ended up over purchasing fruit. Not really a problem. And as I work through more recipes I will update this review for those recipes.Update. And so, although I discovered that the recipe called for more fruit than I actually needed in order to make the juices, the recipe turned out to be excellent and this is a cochinita pibil recipe that I would absolutely do again. Earlier this year I had had the opportunity to be in the Yucatán, and had observed the steps taken to make it down there where the container is actually buried in the ground with coals, covered, and allowed to slow cook in the soil. And so I knew that I could take my Cameron stove top smoker, which has a sliding and locking lid, and use that to come closely to the method used in the Yucatán. Unnecessary but I thought it would be fun to do this. And so with an oven temperature setting of 300°F, I proceeded to slow cook the cochinita pibil and it came out beautifully; tender, fragrant, and delicious. I suspect the use of both grapefruit juice and orange juice is as a variant to the standard bitter orange juice, most commonly used in the Yucatán.

Reviewer: Kathy Holmes
Rating: 5.0 out of 5 stars
Title: amazing chef
Review: clearly a work of art. clearly time was taken. amazing chef

Reviewer: Lisa L. Chicola
Rating: 5.0 out of 5 stars
Title: New and interesting recipes from far and wide Texas.
Review: Well written an illustrated dishes to satiate those Mexican food cravings. This cookbook makes for good reading, even when you're no trying the recipe.

Reviewer: D. Tuxen
Rating: 5.0 out of 5 stars
Title: Amazing Cookbook and Stories!
Review: I loved this cookbook! The author is so personable and told his stories of traveling across Mexico looking for food and a feeling of home (during Covid, too). The book is divided into regional sections with a few recipes from each region. There is also a really handy section at the beginning of the book for essentials - salsas, homemade tortillas, rice recipes.I found the corn tortilla recipe needed more masa harina than the recipe stated but his directions also described what the dough should feel like, so that led me in the direction to add more masa harina until they didn't stick. I think I used around 231g of King Arthur masa harina.I've also made the chipotle meatballs and the birria (but with a lamb roast) and both were exceptionally delicious with clear instructions! These are recipes that have a few steps, so read the recipes a few times and plan out accordingly. I blitzed up the chipotle sauce the day before I cooked the meatballs. I even shared them with folks with Mexican heritage, who were very impressed by the flavor.I also love seeing the cute photos of the author's dog Choco! This is such a fun and authentic cookbook. I feel like the author is a friend guiding me along in the kitchen. This is a book I will come back to again.

Reviewer: Cath
Rating: 4.0 out of 5 stars
Title: Beautiful coffee table book
Review: This is a gorgeous, colorful cookbook. The recipes look wonderful but I doubt I'll ever cook from the book. Some of the ingredients aren't ones you'd pick up at Publix. But there is history included and the sources of his recipes.

Reviewer: Elizabeth Bernardo-Stewart
Rating: 5.0 out of 5 stars
Title: ¡Me encanta!
Review: I love this book! It’s full of great facts, stories, and recipes from different regions of Mexico. It’s a frequently-referenced book at our house.

Reviewer: Michael D.
Rating: 5.0 out of 5 stars
Title: Great diversity of dishes from all across Mexico
Review: I knew of Rick Martinez before I knew of his book Mi Cocina. I've seen him on YouTube and on Food Network's app with cooking classes. However, for me at least, he was just another of many, many cooks on YouTube and/or across the Internet. That's not at all to mean that I thought poorly of him as a chef / instructor. Rather, it's to say that with so much content freely available on the internet, why go out and buy a book, and why Rick's book when there are so many other talented chefs who have also written a book or have covered Mexican cuisine? This is how it happened for me and what I can tell you about the book (I actually have the Kindle version, but hey, it still counts as a book):I was Googling for a recipe for shrimp tacos. In my search results, I got the usual matches for YouTube videos by Rick Bayless, which are always good, but Rick Martinez's YouTube video for Tacos Gobernador also came up. I had the time, so I watched a few of the links and from watching Rick Martinez's video on Tacos Gobernador and then some of his "related" videos on YouTube that I thought, yeah, this is what I'm looking for: something that I can approach, something that I'm already wanting to eat with my eyes, and just hearing Rick give the interesting background story on how Tacos Gobernador came to be made it all the more worthwhile. I went to Amazon.com, looked up his book, and then... I didn't buy it. I was thinking to myself, why do I need to buy another Mexican cookbook when I already have anywhere from 6-10 books on the subject?So, I returned to YouTube, rewatched his video on Tacos Gobernador, then went to the Food52 playlist of his videos... then damn, ok, I'm buying the book! He's got me with all of those recipe videos and now I need to have the book!Let me just say that I am not at all disappointed. Maybe I will be when I try cooking some of his dishes if it turns out that any of the recipes were poorly edited, but I am an experienced cook so I am sure I will catch any errors, if they do exist, and find a way to work around them. But so far, the "vision" that Rick talks about having had for the book... I see it in the descriptions and background stories of the dishes and I love that pretty much all of the dishes have a color photo. So many cookbooks just provide text but do not include actual photos of the dish to know what a correctly cooked dish would/should look like.The recipes, because Rick is an experienced chef and teacher, are broken down into quantities (eg. 3 Roma tomatoes), but are also given as weights in both United States formats and also in metric formats. People who teach cooking are always saying that ingredients should be weighed to be more exact and so Rick is providing those details for us.All of the above is what would matter to someone just looking for recipes. This book has a good variety from all across the country and all look inviting. If that's you, you can stop here on my review and go ahead and enjoy the book upon receiving it.Beyond that, I really enjoyed, respected, and connected to Rick opening up about his bicultural background and how that molded him. What was interesting was that Rick didn't do the "my family is Mexican, which makes me Mexican, and so I'm an expert on cooking Mexican food and buy my book because of that." Rather he did the complete opposite where he openly said that he was an American kid growing up in Texas and it wasn't until later in his life that he tried to trace his roots and got deeper into Mexican food. He got into it, discovered he had a passion for it, and his knowledge grew from there. So, when Rick says he traveled to all 32 states in Mexico and tried every dish that appealed to him and then from there, attempted to reconstruct them based on his own cooking skills, I believe him.Hopefully, if you made it this far, I helped you in some way with your decision to buy the book. There are many good Mexican-themed cookbooks on Amazon and I do own at least half a dozen others, but Rick's book is pretty special and it's worth adding to your collection if you have a passion for cooking and learning.

Reviewer: Sara
Rating: 5.0 out of 5 stars
Title:
Review: Love mexican cuisine! great book and wonderful recipes

Reviewer: Andrea Balanzario Gutiérrez
Rating: 5.0 out of 5 stars
Title:
Review: Me gustó tanto color: así es México.Las recetas están adaptadas al gusto del chef, pero lo más relevante es que él viajó por todo el país para encontrar su suerte de tener el corazón mexicano en su identidad bicultural.

Reviewer: Ana Isabel Hernandez Martinez
Rating: 5.0 out of 5 stars
Title:
Review: Recetas sencillas y bien explicadas

Reviewer: Kate Fielden
Rating: 5.0 out of 5 stars
Title:
Review: Vibrant, exciting and beautiful both book and recipes. Rick is a genius 👏

Reviewer: Kevin D.
Rating: 5.0 out of 5 stars
Title:
Review: Great narrative and amazing recipe and cooking techniques. Love it.