An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of the Babish Culinary Universe show Prubalo on YouTube and Food52s Sweet Heat series, Rick Martnez.
In his first, much-anticipated cookbook,New York Timescontributor, Food52 columnist, and formerBon Apptitfood editor Rick Martnez introduces home cooks to the diverse culinary treasures of Mexico. InMi 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 Mexicos regionality through dishes likeOaxacasMole 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 inspiredlike 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 discoveressays in each chapter on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and Ricks experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatln.The collective result is touching, transportive, and delicious.
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