Featuring a vibrant collection of seventy-five salsas and twenty-five easy meals, this guide celebrates the essential role of salsa in Mexican cuisine. The author, a James Beard Award winner, offers a range of recipes from refreshing classics to rich sauces, making it an engaging resource for anyone looking to enhance their culinary skills. Perfect for meals, snacks, or beach days, this book invites readers to explore the joy and versatility of Mexican cooking.
An enticing exploration of Mexican cuisine from beloved food writer and host of Food52's "Sweet Heat" series, Rick Martinez. In his first cookbook, Martinez introduces home cooks to the diverse culinary treasures of Mexico, traveling through its seven regions to showcase 100 unique dishes, each paired with stunning photography. This personal tribute highlights regional specialties like Oaxaca's Mole Coloradito, a rich pasilla chile sauce with dried fruits, nuts, and bittersweet chocolate, and Baja's Tacos de Capeados, featuring cornmeal-battered fried fish with papaya and a spicy cream sauce. He shares his favorite home-tested recipes, sometimes veering from tradition, as seen in his Tlayuda con Tasajo, where flank steak is marinated with miso before being grilled and served on a tostada with refried beans and queso Oaxaca. Accessibility is key, with discussions on ingredient availability, traditional options, and substitutions. Alongside captivating recipes, Martinez includes essays on the migration and culinary influences from the Middle East and China to Mexico, as well as his experiences of finding community and belonging in Mazatlán. The result is a touching, transportive, and delicious culinary journey.
