Items17The creator’s order
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The Essential Cuisines of MexicoIf you buy one Kennedy book, buy this one. It folds her first three books, The Cuisines of Mexico, The Tortilla Book and Mexican Regional Cooking, into a single volume, and she simplified and updated the recipes along the way without losing their spirit.
What sets Kennedy apart is her insistence…0 - 2
Authentic Mexican (1987)Published Jan 1, 1987The subtitle says it plainly: Regional Cooking from the Heart of Mexico. Bayless published it in 1987 after more than six years of culinary research in Mexico, and it still reads like a patient teacher walking you through the pantry.
It is the best book here for learning how dried chiles behave…0 - 3
Mexico: The Cookbook (2014)★ 6.0/10 on Open LibraryPublished Jan 1, 2014This is the reference shelf in one doorstop: around 600 recipes over more than 700 pages, gathered by Mexican chef Margarita Carrillo Arronte from every region of the country.
Most recipes are short, which makes it great for looking up a dish you ate once and want to make again, and less great as…0 - 4
Mi Cocina : Recipes and Rapture from My Kitchen in Mexico (2022)Published Jan 1, 2022Rick Martínez traveled through all 32 Mexican states and 156 cities for this book, and the result is organized by region, in seven sections, rather than by course.
That structure is the point: you can cook your way along the Pacific coast or through the southeast and taste how the same idea shifts…0 - 5
The Mexican Home Kitchen (2020)Published Jan 1, 2020Mely Martínez grew up in Tampico and started her blog, Mexico in My Kitchen, in 2008 for her teenage son. That origin shows: this is everyday Mexican family cooking, not restaurant food, with influences from Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México and Yucatán.
Pick it if you…0 - 6
Pati Jinich Treasures of the Mexican Table (2021)Published Jan 1, 2021Pati Jinich's subtitle, Classic Recipes, Local Secrets, is a fair summary. The book gathers more than 150 iconic dishes that define Mexican cooking, many of them local specialties and family heirlooms that are barely known outside their home regions.
It sits neatly between a weeknight book and a…0 - 7
Truly Mexican (2011)Published Jan 1, 2011A whole book about sauces, and that is exactly why it belongs here. Roberto Santibañez, a Mexico City native and Cordon Bleu-trained chef, works from salsas and guacamoles up through adobos, pipianes and moles, then shows what to cook with each.
Once you understand how these sauces are built, half…0 - 8
Rick Bayless's Mexican kitchen (1996)Published Jan 1, 1996Bayless's 1996 follow-up is the one to buy after Authentic Mexican, when you want to move from learning the basics to cooking fuller, more ambitious dishes. It was named Book of the Year at the IACP's Julia Child Cookbook Awards.
Expect the same careful explanation of chiles and sauces, applied to…0 - 9
Oaxaca al gusto, an infinite gastronomy (2010)Published Jan 1, 2010Diana Kennedy's late book on a single state, published by the University of Texas Press in 2010, won the James Beard Foundation's Cookbook of the Year award the following year.
It is a serious book for serious cooks, with ingredients you may have to hunt for and a level of detail that rewards…0 - 10
Oaxaca (2019)Published Jan 1, 2019If Kennedy's Oaxaca book feels like a lot, start here. Bricia Lopez's parents founded Guelaguetza in Los Angeles, which she calls the first restaurant that really focused on Oaxacan cuisine, and this book, written with Javier Cabral, carries that family's cooking and its immigrant story.
The six…0
