Product Description
Popular TV host and author Mad Coyote Joe takes the foreign out of Mexican cuisine and replaces it with genuine, mouth-watering dishes. Featuring more than 100 of Joe's favorite recipes, this is the real enchilada. ... Read more

Customer Reviews (19)

FINALLY!!!
Finally, a REAL Mexican Cookbook!As a transplanted Californian starved for "home cooking," it hasn't been easy, what with people who cooked in Mexico calling it Mexican cooking, e.g., Bayless and Kennedy.

I have made the Rellenos, the Chile sauce for enchiladas, carnitas, ropa viejo and REAL refritos made with lard.Delicious. The only thing I leave out is the zucchini - a curious addition.

For real Mexican, this is it.Out of all of my Mexican cookbooks this is the "go to" one for authentic Mexican.

Fantastic!
I bought this book for my husband who loves to cook and very picky about his recipes.He found this book to be easy to follow and had simple recipes for fantastic food! I would recommend this book to anyone who loves Mexican food!

A Grigo's Guide to Authentic Mexican Cooking
If you are looking for a book with lots of how to and why you do it this way and especially if you want to know the difference between Mexican peppers and Mexican Cheese and spices - this is the book for you - my go to book for anything Mexican!

Awesome!
I love this cookbook! my fiance is from Mexico and i have been searching for a way to make food for him that is close to what he used to eat. He was so surprised when i cooked homeade tortillas with carnitas. He loved it! and it was super easy. this book is very easy to read and understand and it makes the cooking fun. The only thing i wish it had was an explanation of where to find some of the ingredients. I highly reccomend this cookbook!

Intersting cookbook
Interesting cookbook. In our area we are very limited to many of the ingredients that we can buy. ... Read more

Product Description
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.

The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine.

Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedy’s kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine–and Kennedy devotees old and new–can at last serve and enjoy real Mexican food.

“This is the ultimate in Mexican cooking from the world’s leading authority.”
—Paula Wolfert, author of The Cooking of South-West France ... Read more

Customer Reviews (16)

A "top 5" favorite
For my money, no other Mexican cookbook (printed in English) that I have seen beats Diana Kennedy's 'The Art of Mexican Cooking'. I closely peruse any and all that I find, which have been many. Kennedy is precise in her explanations, leading the reader through very flavorful and deeply authentic dishes that have always proven to be a success for me. Consequently, my guests and I are always thrilled with "Mex Night" at our place. Be advised that the book has no pictures, but there are some useful sketches. I have not found the lack of finished dish photos in this book to be problematic.

One should be prepared to spend some time in the kitchen for authentic Mexican quisine. There's no escaping it. Good things from scratch often take time, moreso when the ingredients and time honored methods are so humble as these. Kennedy offers good short cuts, but still, time is generally essential in flavorful, sumptious meal preparation - 'nuf said. Since these dishes will not "throw together" in 15 minutes (beginning to end), I prep some parts one or two days before the meal. What's cool, is preparing "parts" each day to keep in the fridge which can be thrown together in different ways to create various dishes at any time.

I've cooked professionally for many years. That said, I previously (and ignorantly) dabbled in Mexican food only at home, using no recipes for some time. Results were nothing to tell about. Then I bought Mad Coyote Joe's 'Gringo Guide to Mexican Cooking', a fun, short, starter book in the style and it got me hooked on the real flavors. But Joe's book offers only few recipes and I was needing more. Then there are the Rick Bayless books (if you need pictures - nothing wrong with that) which, while offering fancier, more "nouveau Mex" dishes, lacks the soul and depth that I feel with Kennedy's works. I completely read Bayless' 'Authentic Mexican' & I like Bayless OK, but I found that I needed to have Kennedy's 'Art of Mexican Cooking.' It had more. It's the real deal and it has become absolutely indispensible, in my top 5 of a quite large collection of cookbooks.

Mexican cooking
I prefer color pictures of the finished dish as it gives me a better idea of how it will look when served.Of course, taste is way up there and this book has it.

Over my head
I don't know how many stars to give this book, but I had to give it something.I got it because the reviews were so good, but once I got it, I realized that I was in over my head .The names of recipes and ingredients sure sounded authentic.Maybe if there had been pictures, I would have been more inspired to give the recipes a shot.I ended up gifting the book to someone who I thought would appreciate it more than I did.

It's tedious reading
I'm a cookbook lover, all kinds of cuisines.If you're a real purist for Mexican culture, you'll love it.
It was a bit too much for me

Not your everyday tex-mex border cooking..
it's a great resource for anyone exploring real Mexican cooking.The book is well done and I was pleased to note measurements are given in metric as well as standard. A bonus for the Norwegian friends for whom I bought it. ... Read more

Product Description
In SIMPLY MEXICAN, Castro presents authentic Mexican recipes that don't require a fortnight to prepare or extra shopping forays to find rare ingredients. A prodigious traveler who has taught students from all over the Americas, Castro honed her knowledge of fundamental south-of-the-border meals by teaching adult and children's cooking classes at her Ars Magirica Cooking School. Featuring easy, fun-to-eat, big flavor favorites, such as Chicken Enchiladas with Tomatillo Sauce or Crab Tostadas, Castro's straightforward recipes are a godsend to busy parents. Once home cooks have mastered the basics, Castro helps them tackle more advanced Mexican mainstays, such as mole and adobo, and provides the most effortless tamale recipe around. SIMPLY MEXICAN helps every cook make favorite Mexican recipes at home in a snap. ... Read more

Customer Reviews (13)

Simply Good Mexican Food
We enjoy Mexican food and I like recipes that aren't complicated sometimes. Not only does this one fit the not complicated, each one has delivered a delicious dish. I like the idea of making my own chorizo and sauces and found some super dishes that I have not seen elsewhere.

Any one can produce great mexican dishes with this book.

Simply Fantastico!
The recipes are very easy to follow because she breaks it down in steps. She is a teacher so she "speaks" to the reader as a teacher would, which is very helpful when you need to know exactly what you're doing.I am familiar with Mexican cooking, although my family cooks more of the Arizona/sonoran Mexican cuisine.After creating one recipe, I am steadily plowing through her other recipes with much enthusiasm and excitement about what the next creation will bring.The pork chops are amazing and the cilantro rice is brilliant to look at and eat. I love that she uses mostly fresh ingredients, although using some of these recipes in the winter might be hard (New York area) so I am doing them all this summer! This cookbook is perfect!

Simply The Best!
I love Mexican food but I never had any idea where to start when it came to making it at home.Simply Mexican is so easy to follow.I break out the book whenever I have friends over.The dishes are perfect for a margarita party by the pool!Thank you Lourdes!

Mexican Cooking Kept Simple
An enjoyable book. The illustrations are great. The information is very precise with good details. I especially like the cooking notes. To me, more information in techniques is important. The variety of recipes are interesting. I'm not familiar with some of them. Although I'm anxious to try most of them. No regrets ordering this book!!!!

Excellent for beginners
This book is a great book for people who want to learn more about cooking Mexican food. the pictures are not only pretty but extremely helpful. The directions and descriptions are also helpful telling you the difference between certain items and how they are made. ... Read more

Product Description
The companion volume to "The Cuisines of Mexico", this book offers hundreds of new ways to enjoy Mexican foods. ... Read more

Customer Reviews (1)

Bring Mexico to YOUR kitchen
I found Diane Kennedy's cookbook on Regional Mexcian Cooking right out of Mexico itself.In all my travels into Mexico, there has never been a way to bring the food back home.This book does that.From the obscure to themost common, Regional Mexican Cooking brings the cuisines of Mexico home toyour own kitchen and table.Being in the Chile business, and growing up inNew Mexico, I've eaten all the New Mexican recipes you can think of usingchiles, so it's a great treat to be able to now cook chiles in the manyways the Mexican cooks have done for centuries. Plus, the use of all theExotic chiles from Mexico is described in detail and used in all therecipes, including the preparation of Mole sauces by Chile Moleros. All inall, I use these recipes regularly and have become quite proficient with anumber of them and am now getting a reputation as the guy to see when youwant a tasty Mexican recipe for a speacial occasion, or just to feed thekids in an inexpensive and healthy way. Thomas A. Beck Jr. Author, TheHatch Chile Cookbook, 1999. ... Read more

Customer Reviews (1)

As authentic as it gets.....
My husband is from Jalisco, Mexico, and we cook dishes from his hometown every other day.

This book I believe is out of print, so get 'em while you can.The only complaint I have is that the book should have 3x more recipes.The photos are of REAL mexican households, nothing fancy at all.

Every recipe is practical, true home cooking from various parts of Mexico, and none of that fancy foodie arrangement.Sopes, soups, stews...and chiles chiles chiles...the soul of Mexican cooking.

I have 300+ cookbooks in my kitchen, and use this one at least once a week.Thank you, Ortho, for producing this look at authentic Mexican cooking.Wish it was longer. ... Read more

Product Description
This book contains over 160 healthy, authentic, traditional Mexican foods with few ingredients, practical preparation times, and moderate to low calories.Healthy Mexican Cooking brings the rich heritage of Mexican cooking to a new generation of home cooks eager to discover the pleasures of the healthy Mexican table.Try favorites such as Stuffed Jalapenos, Gazpacho, Chalupas, King Ranch Chicken, Grilled Lemon Fajitas, Nopalito Shake, Caribbean Rice and Mango Flan.These delicious and fun recipes all include nutrient analysis and diabetic food exchanges.Healthy Mexican Cooking is also available in Spanish as, Cocina Mexicana Saludable. ... Read more

Customer Reviews (3)

Excellent
Ms. de la Garza has given us delicious recipes for Mexican cooking AND healthy. What a wonderful gift to those of us who love who are conscious of what we eat, but love Mexican cuisine!

Delicious!!
I didn't know such delicious recipes could be so nutritious!I am not Mexican, but I love Mexican food and I love this book!The special section for diabetics and on how to read Nutritional labels is also very helpful.A+!

Healthy Mexcian Food that tastes GOOD!!
Velda De La Garza does it all in this cookbook of Mexcian Favorites, that are healhy and low-fat, PLUS, good tasting!!! I love Mexican Food and New Mexican Food, and have been eating it all my life, but as I've grown olderI've had to limit my intake of Mexican Foods because of all the fat contentit can have. This book is the answer to all that.I can now eat all theMexican food i enjoy, and not have to worry about all the fat I'mconsuming.I haven't gained weight in month's either. Lean and mean inAlbuquerque. ... Read more

Product Description

Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

Customer Reviews (44)

Fabulous Recipes
I looked through these recipes from my cousin's book and immediately purchased one for myself.I'm always looking for authentic Mexican recipes and I found them here.Quite detailed with tips along the way.Love this book!

Kindle Version -- Practically Useless
I downloaded this cookbook to my Kindle last week, wanting to love it as much as the rest of the reviewers here.I'm sure in paper format it's a wonderful cookbook.I have one of Mr. Bayless's cookbooks and it does have terrific and accessible Mexican recipes.However, this is a review of the e-book version.Sadly, it proved to be rather useless to me in e-book format.Mostly because of its lack of practical formatting.The publisher apparently did not think it necessary to include a complete inventory of recipes, chapter by chapter, that are linked to their location in the book. The only links are to the chapter headings. But once you get there, you need to page through it, like a novel, to find out what specific recipes are included in each chapter.I found myself equally frustrated when I did find a recipe I liked that included a separately made sauce for which there was no link to the sauce recipe.How are you supposed to find this sauce recipe?The so-called "searchable index of terms" has no links to those terms, simply the page numbers from the original DTB version.When I typed some of the recipe names into the search window, I got plenty of hits, but none of them were to the actual recipe.

Considering that the publisher has the nerve to charge $15.99 for the e-book version, this lack of attention to detail is appalling.I would like to contrast this cookbook to the other one I also downloaded last week:Mark Bittman's How to Cook Everything.That e-cookbook is a joy to use.There is a complete list of recipes by chapter with links to the recipes themselves.There are also internal links throughout the book to master recipes, to suggested side dish recipes, to sidebars with discussions of ingredients or techniques.The Bittman book is fully worth the $19.99 the publisher charges for it.Because you can actually USE it.Not so the Bayless e-book, which is, sadly, worthless.

Authentic Mexican
first recipe i tried was so good; Flank steak and fresh vegetables on the grill for Tacos easy to follow directions can't wait to try other recipes

An excellent source for true Mexican
Rick Bayless is enjoying some majority popularity these days due to some very famous customers. I've been cooking out of this book for years, especially for guests. If you, like me, have a true Mexican market a couple of miles away from the house (I live in San Diego), you can get pretty much any of the most exotic ingredients his recipes call for -- and fresh, not canned. Anyway, I recently made two of the salsas (the arbol is killer!) and the pork adobo for tacos. Yum. Even better -- grow your own chiles, tomatoes, and tomatillos like we're doing -- it makes a big difference.

More Than Just a Cookbook
Okay..let's be honest, there are a lot of cookbooks out there and we all own several that we use once and never crack open again.This IS NOT one of those cookbooks.As an avid amateur chef, I have several books which I look to for dependable recipes but more importantly as invaluable resources for technique and inspiration.This IS one of those books.When using this book, you do get a real understanding of the cuisine, but more importantly, Rick Bayless drives you to become part of the Mexican culture.Ultimately, that just makes you want to cook more and more.

During the short time I've owned it, I have tried at least a half dozen recipes from this book.From queso fundido to green pumpkinseed mole and the unbelievable goat's milk cajeta, I have yet to disappointed.It is well written and the "Cook's Notes" in the right margins, give you additional recipe information and even provide an alternative ingredient list.This is one of those books that I probably wouldn't lend out in fear that I wouldn't get it back.However, this is definitely one that will get handed down.

The only regret I have is that I didn't buy it sooner.Pick up a copy.You won't be disappointed. ... Read more

Product Description
"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas. There's Green Chicken with Almonds, Red Stew with Mountain Chiles...Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding). One chapter is devoted to Bebidas (drinks) including the Mexican grasshopper, Margarita and naturally, chocolate." ... Read more

Customer Reviews (9)

Best book of them all so far.
This is the food I enjoyed in Mexico in the 70s. Not TexMex or tourist food. It has all you need to know. Peppers and the proper use ect. I used the tamale recipe in here and BINGO, perfect on my first try.( I will say that what ever you pay for fresh tamales is well worth it, since they are very labor intensive to prepare.)
I have purchased several copies of the book for relatives. I consider this a must have cookbook. There are seasonings and the proper use of them in the book that I never really had down right before. When you taste the dish it is like "Yeah, thats it!". Bear in mind Mexico is very diverse and different regions cook differntly. Just like America. The author tells you that and offers where the recipe is from and such. If you want real authentic tasting food and not "Tex Mex", this is it. She tells you the technique for preparing the dish step by step.

Great Mexican fundamentals
This book has been around for quite a while. I've been through two paperbacks but finally decided a hard cover would stand up better to the heavy use to which I put it. It is a wonderful introduction to a cuisine not fully appreciated in the US. It's much more than tacos and guacamole. Good discussion of the various chiles basic to Mexican cookery. For those who thought that Mole is just a chocolate-chile sauce for chicken (actually Mole Poblano)the book opens a whole new vista of regional Moles. Showing its age, perhaps, is the author's recommended use of blenders to puree the various sauces--a task I find easier and quicker with a food processor.

Not exactly what I was looking for
This book does have a lot of recipes but if you know anything about Mexican cooking you can pretty much figure out all these recipes on your own. It would be good for a beginner I guess but just wasn't what I was looking for.

One of the best
I have used this bookfor over 20 years: the copy I bought recently was for a friend. One of the two best Mexican cookery books I have ever found - all the recipes are excellent, I have garnered nothing but praise for my Mexican cooking using it - also from my numerous Mexican friends. But it will put youoff "mexican" restaurants for life - unless you live in e.g. Ciudad de Mexico.

dissapointed
Mexican food is absolutely sacred to me, and this book is a profanation.I bought it after spending a year in mexico and wanting to recapture some of the tastes i came to love so much.it was a big dissapointment.I can understand how it might be a neat story that she went there not knowing spanish but that she still learned how to cook some things... however, her "outsiders perspective" comes across as irritating ignorance.her methods are anecdotal (as oppossed to researched) and in her recipes and stories she manages to miss both the grace of high class mexican cuisine and the flair of mexicos bountiful street food culture.diana kennedy and rick bayless (to name the two most famous) both have books in english that are more thoughtful and authoritative.even a quick glance at one of these far superior books will expose ortiz's attempt as the exercise in vain superfulousness that it is. ... Read more

Product Description
Spice up your soups and add some zest to the rest! Mexican Cooking For Dummies can inspire your cooking, improve your Spanish, and give you that south-of-the-border soul. Chefs Susan Feniger and Mary Sue Milliken have attempted to reign in their vast knowledge of Mexican food and present it in that familiar ...For Dummies® style that you've come to appreciate. Discover their wide array of standard Mexican ingredients. From avocados to epazote, they give you the hints and friendly advice you'll need in order to select the best ingredients for your meals.

Packed with more than 100 recipes, Mexican Cooking For Dummies covers a wide array of dishes, drinks, and appetizers. Master the simple dishes, such as tortas and tacos, while washing them down with horchata or sangria. Soon, you'll be hosting your own fiestas, starting your guests off with salsas and ceviches before moving on to the main dish. Will it be the cumin-and-chile-marinated skirt steak or the baked salmon in salsa verde? Either way, you're sure to impress!

The authors cover the staples (such as rice, beans, tortillas, and vegetables) and then guide you on a discovery tour that includes traditional moles and menudos. Save some room for the wide selection of desert recipes. Pick up Mexican Cooking For Dummies, and in no time, you'll be swinging spicy cilantro-covered dishes out of your kitchen and making your guests shout "Ole!" ... Read more

Customer Reviews (4)

Poorly organized and lack of useful images
This book has a good written introductory chapter though fails beyond that.Here are three examples of the failings:
1. Salsa is constantly referred to in various recipes though the book does not have a salsa recipe.
2. There is no index to speak of.I could not lookup what page a salsa recipe was on, so rather flipped through the book twice not finding one.
3.Various Mexican vegetables are described which will not be familiar to the layperson which was good, though pictures of the vegetables were not included.It is great to know that I need jicama, chayote, and serrano peppers, though it is a bit hard to go and buy them if I am only going by a verbal description.

My recommendation is do not buy this book.Some decent points, though in sum total, the book is just frustrating and you would be better off with something else.

Not Enough Recipes
This book is somewhat disappointing. There are not enough recipes. There is too much commentary.

Disappointed
Having read numerous Mexican cookbooks and numerous "forDummies" books, I expected more.

Specifically:

o An emphasison the basics: kitchen equipment, herbs and spices, preparation methods, cooking techniques.And with adaquate illustrations;

o Some semblence of recipe organization.Recipes seem like a hodge-podge collection, with a less-than-effective 'theme/chapter' organization.END

Cooking in Los Angeles, CA
Not a Dummie anymore! I love this style of book; it is simple, informative & concise. Especially helpful to the novice cook! ... Read more

Product Description
Drawing from a wide variety of readily-available ingredients, renowned chef Aida Gabilondo has created the first authentic Mexican cookbook to truly serve the needs of American cooks. From classic favorites like guacomole and quesidillas to Red Snapper Hash, this collection includes over 300 sumptious and easy-to-prepare recipes. ... Read more

Customer Reviews (8)

Poor, poor, poor.
I don't usually review products but this one in particular I will.If I could give it a lower star rating I would.The product still hasn't been delivered.And it's the second time I've tried to purchase this book.The first time, through another vendor, sent the wrong book.So I had to buy another one (this one) and it has yet to be delivered and I ordered it January 23.Today is February 24 and it stated it would be delivered no later than February 19.And when I tried to email them to get a response as to how much longer it would take to be delivered, they sent me to the standard date of February 19.So, yes, my review is clearly negative because I've spent 30 dollars and still have no book from anyone, nor a reason for such a delay in delivering this on time.So, I suggest to future buyers, order somewhere else.Or just buy it at your local bookstore and ship it yourself, which essentially I should have done as well.

great mexican
Well wrote, good feeling, nice history includeded, gives you picture how food varietes all over Mexico

great mexican
Well wrote, good feeling, nice history includeded, gives you picture how food varietes all over Mexico

Very Pleased
Having recently moved to El Paso, Texas and having learned to enjoy good Mexican food, I was looking for a cookbook that went beyond the standard dishes that everyone associates with Mexican cuisine.Looking through the list of available Mexican cookbooks, very few are written by people of Mexican descent.The author of this book is from Mexico, so the book met my first requirement.(That is not to say that non-Mexicans can't know and do Mexican cuisine well, this is just my personal preference.) I've only made two recipes, the 'stuffed green chiles' and the 'sauce for chiles rellenos 1'.
Both recipes turned out great (must confess that I bought pre-roasted chiles, a definite time saver).The instructions for both were excellent, including illustrations in the stuffed chiles recipe.The flavor of both was was as good as what I've had in good restaurants, and I will be making them again.I've read a few of the other recipes and they also are intriguing. I'm looking forward to trying more of the recipes.For those who do not live in an area where the necessary ingredients are readily available, the author provides a list of mail order sources.She also covers ingredients and utensils, along with basic techniques in the front of the book. The book is upbeat in nature, and very thorough.The recipes are not complicated.I would definitely recommend this to those who are looking for a good Mexican cookbook.

Great Mexican recipes.
My husband is from Mexico and happy to have found this book with his favorite foods from home. ... Read more

Product Description
Bilingual: English and Mexican (Spanish). ... Read more

Customer Reviews (9)

Loretta, Auburn,WA.
Pertfect title for this cookbook. I was able to go to my local grocery store to buy all the ingredients I needed to make any of these recipes.My daugther is taking spanish in school and she is having FUN preparing some of these easy step by step recipes too!

Perfecto!
This book has authentic recipes that are very simple to make and very tasty too. I am Mexican and I am used to traditional Mexican cuisine made from recipes my family has passed on for years, but I am always looking for new recipes. The recipes in this book will become regulars on my table. I truly recommend this book to all type of cooks and for those who want to change the menu a bit.

Amazing cookbook with easy basics
We brought this book with us on our annual two-week trip to Mexico. We have tried Mexican cookbooks before, but so many of them had lengthy directions, obscure foods, and few photos. This one has what we consider to be the best of all worlds -- basic ingredients, easy instructions, photos of not only the finished product but of the ingredients, and a non-scary thickness of about 1/4 inch with plastic-encased cover. The book is in both Spanish and English, so if we could not find an ingredient, we could point to the word for that food. We saved loads of pesos by bringing this outstanding book with us and cooking for ourselves, and all of the recipes were delicious. Our travel-mates have now bought one as well. Look at this book before you look at any others.

Mexican Cooking Made Easy
I have enjoyed using this book. The sell was very prompt, delivering the book in just a few days after ordering.

This is a great book
So far I've had a REALLY good success rate with the recipes in this book.Everything I've made has exceeded my expectations, and NONE have been difficult.This book doesn't go for glossiness - it goes for authenticity. At least that's what I make of it. ... Read more

Product Description
At last, a cookbook that brings Mexican foodwithin easy reach: named to Food & Wine Magazine’s Year’s 25 Best Cookbooks as part of its annual Best of the Best cookbook.In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls. As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals—no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out. ... Read more

Customer Reviews (68)

Out of this world!
Every recipe I have made from this cookbook has been a big time hit in my house. It has made my addiction to mexican food worse because it has exposed me to more variety than is found in your average mexican restaurant. Rick Bayless also gives a section for each recipe suggesting riffs. I really enjoy the riffs because they have given me insight into how the foods go together and rather than mindlessly following the standard formula I can tailor the recipe to my preferences. All this, plus, the dishes are super speedy to make.

Love your book, Rick! Thanks a million :-)

Great cookbook
I have been wanting this book for a while, he gives you great tips and great recipes in this book.

First rate content, third rate construction
This is a great cookbook.The recipes work and the results are delicious.I love Rick Bayless and I love this cookbook,Unfortunately, I can only give four stars because the physical book itself is astonishingly poorly made.I am a person who takes very good care of books but this one started falling apart maybe the third time I used it.It's a shame the construction of the book does matchthe excellence of the content.

Great for a variety of reasons
This book works perfectly in my household: I do 95% of the cooking, and most of these recipes are simple enough for me to prepare on a weeknight (which is the point of this book).The recipes are simple enough for an experienced cook to throw together without putting forth too much effort.My wife doesn't do much cooking, so for her these recipes are more for a weekend project, but she has been able to follow a couple of the recipes to make a nice Sunday evening dinner.

Not all of the recipes we've tried were great, but we love the recipes for the Chipotle Chicken Salad Tacos and the bean-chorizo mixture that goes on the tortas.My wife finds the way the directions are written to be very frustrating, but I haven't been bothered by that.Some of the ingredients can be tricky to find if you don't live near a good, well-stocked Mexican grocer, but the recipes have enough suggested adaptations that it wouldn't be hard to assemble most of the dishes with items commonly available at non-ethnic grocery stores.

This book's strong point is that it shows how Mexican food on weeknights can go well beyond seasoned ground beef tacos.Experienced cooks will be able to use this collection for delicious low-effort meals, and less experienced cooks will be able to put together some weekend meals that won't take all day.

Fun, spicy recipes
My husband and I have tried quite a few of the recipes in this book. We find that Mr. Bayless likes his food a little more spicy than we do, but if we half the number of chiles. We've really enjoyed his refried beans recipe and his rice recipes. His vegetarian variations are not always my favorite. But the recipes we've made the original way have been good. ... Read more

Product Description
Jacqueline Higuera McMahan's personal history as an eighth-generation Californian adds spice to this sumptuous celebration of "the first fusion food." The recipes, blending Spanish, Mexican, and Californian cuisine, include Butterflied Lamb in Pomegranate Juice, Adobado (Chile-Soaked Pork or Spareribs), Grilled Trout Wrapped in Fig Leaves, and Strawberry Enchiladas with Sweet Milk Tortillas. With dozens of accompanying photographs in this collection of earthy yet sophisticated recipes of old California, McMahan also shares early California lore and memories of family meals.Amazon.com Review
California cuisine--with its goat cheese, arugula, and free-rangechickens--took the culinary world by storm in the 1980s and '90s, but asJacqueline Higuera McMahan shows us, "Rancho cooking" may be the originalCalifornia cuisine. Descended from early Spanish settlers--known as theCalifornios--McMahan comes from a culinary tradition that spans backwardthrough the gold rush and the missions to Mexico and Spain. InRancho Cooking she tells the tale of the Californios' cuisine, andof her own family, through stories and recipes handed down forgenerations.

"Chiles are in our blood, my grandmother told me," McMahan writes, "Ipictured rivers of dark chile flowing in our veins." That river of chilesflows not only in the veins of the Higueras, but throughout the history ofcooking in California. Beginning with the Spaniards who, by necessity,borrowed culinary traditions from everyone from the Moors to the Indians,and merging with Mexican food drawn from Aztec and other Indian culinarytraditions, Rancho cooking evolved as it was carried north through theSpanish territories in California. The Spanish brought with them theirfavorite foods--tomatoes, squash, pumpkins, corn, and of course chiles, toname a few--and the settlers perfected the art of barbecuing, which was sowell suited to their outdoor lifestyle.

What will strike readers first about this book is that the cookingrepresented is a far cry from the typical Mexican fare we're used to. Thisfood has a sophistication far beyond smashed beans and rice. Olives, figs,fresh herbs, squash blossoms, and pumpkins appear with surprisingregularity, and olive oil, not lard, is the fat of choice for cooking. Ofcourse you'll also find many of the dishes that we think of as standardMexican fare--enchiladas, tamales, quesadillas--but all have a distinctlyRancho touch. Enchiladas are filled with seafood and napped with a velvetytomato-chipotle sauce, quesadillas are stuffed with squash blossoms andepazote leaves, and tamale dough gets extra flavor from olive oil in addition to the usual lard.

As much a history book as a cookbook, Rancho Cooking belongs on theshelf of anyone who calls him- or herself a connoisseur of Californiacuisine. --Robin Donovan ... Read more

Customer Reviews (16)

I LOVE this cookbook!!!!
I LOVE this cookbook. Literally everything I have made from this cookbook leads to people asking me for the title of the book. The recipes are soooooooooooo good and so satisfying. I highly, highly recommend it.

CALIFORNIARANCHO COOKING
ONE OF THE MOST OUTSTANDING COOK BOOKS ON EARLY CALIFORNIA-OR SHOULD I SAY "CALIFORNIO" COOKING; GREAT ARRAY OF RECIPIES.

california rancho cooking
i'm still reading and enjoyiny the book .it came in good condition and i will order from amazon again

Wonderful recipes
This is simply the best Tex Mex /authentic recipe cookbook out there. I have made a number of recipes already and find the recipes to be true and as good as described. I even bought one for my Aussie cousin who visited for Xmas. Buy it now

Food and Family
I checked this out from my library and just had to get my own copy.McMahan spends a lot of time telling stories about her family history and the food memories particular to her California upbringing.The recipes themselves are straightforward, simple, tried-and-true, and delicious.I recently tried the recipe for spicy chicken at a barbecue and got great reviews--the chicken was moist, the preparation was simple, and the flavor was complex and satisfying.One of my favorite cookbooks of all time. ... Read more

Customer Reviews (1)

Not Quick, But Well Worth The Effort
Authentic Mexican Cooking is exactly that . . .Authentic Mexican!Growing up in Southern California, I was raised on beans, chiles, shredded beef, tamales and tortillas.When I moved away from California, I was very disappointed with the quality of Mexican food available.So, I resorted tocooking it myself.To date, I have purchased one Mexican cookbook --Authentic Mexican Cooking.Suprisingly, I have yet to be disappointed withanything I have made.The results are fabulous!

The Ropa Vieja iswonderful, the Sopa de Tortilla Yucatan tasty, the Arroz con Pollodelectable, and the Arroz Mexicana is the best I've ever had.Ironically,I'm not even fond of rice, but it comes out wonderful every time I prepareit.

Though I *love* this cookbook, I will forewarn you.Many of therecipes, albeit easy to prepare, are time consuming.Moreover, quite a fewof them do call for the addition of lard.If you're looking for a low calbook, this is not the one.However, it's the lard that makes many of thedishes taste so good and authentic.

Overall, the recipes in this book arenot necessarily quick to prepare, but the results are well worth theeffort! ... Read more

Product Description
Mexican cooking is made wonderfully accessible with this comprehensie yet personal cookbook. Offering 1,000 recipes for traditional fare from all the regions of Mexico, as well as dishes inspired by the nueva cocina of today's top Mexican chefs, this cookbook covers what home cooks need and want to know about Mexican cooking. Throughout, the author shares the cultural and culinary heritage of the people and food of Mexico from her perspective as a traveler and impassioned enthusiast of the country.

Home cooks will delight in the mouthwatering recipes such as Corn with Chipotle Butter, Chicken Quesadillas, Pork Chops with Poblano Chile Sauce, and Mexican Coffee Flan. There are two dozen kinds of salsa and more than 45 delicious chicken dishes, plus much more -- enough exciting choices to fill weeknight dinner and special occasion menus for years! ... Read more

Customer Reviews (22)

a must have for every level cook
From beginners to advanced cooks, this is a must have for everyone wanting to cook Mexican dishes. Marge Poore writes to teach and in such a way that i didn't want to put the book down. I wanted to keep reading the cook book! I do however, recommend buying this in hard cover, not on kindle, which is difficult to skip to sections and recipes. I am, therefore, making the extra purchase to get the paper copy.

Great recipes / Bad Spanish
I have just received 1,000 Mexican Recipes in the mail.I am very excited to try out several of the recipes.But I am reading the Spanish translations as I leaf through the book and I am disappointed.There are so many errors in the Spanish.

I am a Spanish teacher.Why could not Marge and Bill Poore have hired me or someone else who knows good Spanish to edit these titles?It's not a job they can do on their own, no matter how many trips they make to their friends' houses in Mexico.They know nothing about where to put an accent, noun/adjective agreement, or prepositions.There are even spelling mistakes.This is very annoying.I want to cook with this book--not feel like I have to grade it.

1,000 Mexican Recipes
I love this book and hightly recommend it too anyone who wishes to have an excellent guide in making Mexican dishes. Even I of Mexican decent continue learning new ways of cooking old favorites and new recipes everytime I review it.

Best Mexican Cookbook Ever
I have tried over 50 recipes from this book and they have all been wonderful.It's traditional in my family to have a Mexican dinner with tamales every Christmas Eve and I end up doing most of the cooking because my family loves these recipes.They are basic and mostly very easy to make.I highly recommend this book.

I bought this as a gift.
I bought this as a gift to a co-worker who was born and raised in Mexico.She said that the recipes in this book are as authentic as any she'd ever seen! ... Read more

Product Description
Diana Kennedy has been called the “ultimate authority, the high priestess” of Mexican cooking, and with good reason. For more than forty years she has traveled through her beloved adoptive country, researching and recording its truly extraordinary cuisine. Now Diana turns her attention to the book she readily admits “should have been written years ago.”

Diana’s objective in From My Mexican Kitchen: Techniques and Ingredients is simple: to provide a guide to better understanding the ingredients Mexico has to offer and how best to prepare them. Her execution is little short of brilliant.

The book is invaluable to the novice eager for an introduction to Mexican cooking, but it is equally important for the aficionados interested in refining and expanding their knowledge and skills.

From My Mexican Kitchen takes readers and cooks on a tour of the primary ingredients of the cuisine, from achiote and avocado leaves to hoja santa, huauzontle, and the sour tunas called xoconostles—which are increasingly available in the United States. Diana unravels the dizzying array of fresh and dried chiles, explaining their uses and preparation; vibrant color photographs at last take the guesswork out of identifying them!

Step-by-step photographs and Diana’s trademark instructions (peppered with her over-the-shoulder asides) lead us through the proper techniques for making moles, tamales, tortillas, and much more. Some highlights: chiles rellenos, frijoles de olla, salsa de jitomate, fresh corn tamales from Michoacán, and bolillos (Mexican bread rolls). These recipes provide a solid grounding for the new Mexican cook, and Diana then sends readers to her earlier work for more advanced regional recipes.

Brilliantly photographed, with a text at once lively and authoritative, Diana Kennedy’s From My Mexican Kitchen is the one book anyone interested in this food cannot afford to be without.Amazon.com Review
Diana Kennedy published her first cookbook in 1972. It was about Mexican food. She has been learning more and writing more ever since. From My Mexican Kitchen takes the reader by the hand and explores the indigenous ingredients that make Mexican food come alive, as well as the techniques handed down through the centuries for the right way to handle those ingredients. It's a book to combine with another, Kennedy's The Essential Cuisines of Mexico, for example.

The chapter headings include: "Cheeses and Cream"; "Cooking Fats and Oils"; "Fresh and Dried Chiles"; "Fresh and Dried Herbs"; "Vegetables, Beans, and Fruits"; "Meat, Poultry, and Seafood"; "Rice and Pasta"; "Making Antojitos"; "Making Moles"; "Making Table Sauces"; "Making Tamales"; "Making Tortillas"; "Making Vinegar"; "Making Yeast Breads"; and "Utensils". You'll find precise descriptions of ingredients as well as glowing illustrations, the techniques you need to prep any ingredients, and classic recipes to pull it all together. There's also a glossary of cooking terms and sources for various ingredients.

This is a beautifully laid out and illustrated reference text. Probably no one but Diana Kennedy could produce such a book, in English. Her voice, as ever, is clear and demanding, her instructions thorough and determined. She's a true instructor. Trust yourself to her care and you can rest assured that the foods you produce will be as close to the real thing as anyone working in print media can get you. It's Diana Kennedy's magic at work. --Schuyler Ingle ... Read more

Customer Reviews (12)

Great Book
My husband was eyeing this book in a store and we shopped on Amazon and saved a bunch and got free shipping.. it is a great book and he is enjoying it..

Some Good Some Bad!!
OK everyone who wants to learn Authentic Mexican cooking knows that either Diana Kennedy or Rick Baylessare the authority on the topic. I have all of Rick Bayless's books. This is my first Diana Kennedy Book. The book is well illustrated and the photography is pretty dang good. Now comes the bad...for a cookbook there aren't all that many recipes especially for the 300 pages the book takes up. What a cookbook that doesn't have that many recipes? It seems like the purpose of this book was to go through everyone single ingredient that possible could be used in Mexican Cooking then go about a description on how they prepare each ingredient. Some of the major sections are:

1) Cheese
2) Chiles
3) Herbs
4) The Avacado
5) Casctus

Now you would think these sections would be short but they are in fact not. She doesn't go over a group of chilies and how to prepare the group...she goes over each chile separately and how to prepare each chile. I'm a big chile head and ive grown many chilies in my garden each year (several varieties of habaneros & Scotch Bonnets, chile de arbol, rocotos, Guajio, different new mex type chillies, pasilla, ect ect) but some of the chilies she goes over ive never heard of in my life and I doubt you would find it anywhere in the world but some some local regional places in mexico. How about a Chile Largo or a Chile Xcatik?
Through the "ingredient description" sections she also mentions a lot of recipes for these ingredients in her "other" books so as to sell her other books but doesn't include them in this book because according to her would make the book "unwieldy".This is the first time ive seen a cook book author try to market her other books throughout another one of her books.
She does have a few very useful recipes I will definitely use though like how to make chorizo and how to makechipoltle in adobo. There are also large sections in the book to making tamales, moles, toritillas (and a couple other toritilla like things like gorditas). There are also a couple sections in the book which I don't think fit in a book like this. How about making vinegars (while useful doesn't fit) and making yeast breads. Who buys a Mexican cookbook to make yeast breads?
While I will keep this book as a reference if I had to do it over again I don't know if I would buy it. Its definitely a good reference for Mexican ingredients and the few sections it does have for traditional Mexican staples like tamales are good.
I'm having a hard time determing the rating. I really think because of the intent of the book it probably deserves a 2 but I'm going to give it a 3 because of the title and Diana's good writing style along with the beautiful photography.

I will try her other books. Hopefully I get more recipes in whatever book I decide to purchase next. I know the title is "Techniques and Ingredients" but I just expect more from a book than a bunch of wild ingredients that you could never find in many places.

Delicious
This was a really good cookbook. I bought it for my parents for Christmas and they said it had really good ideas. They loved it!

Idiosyncratic but wonderful
I grabbed this book because of its wonderful photos of the various kinds of chiles and other ingredients (my other go-to Mexican book by Rick Bayless only had drawings), but this book is also full of great information. Some of her opinions are kind of off-the-wall (don't let plastic touch guacamole, don't pre-soak beans, etc.), and she goes to bizarre lengths to avoid calling tortilla chips "chips," even though she's obviously aiming at American readers. Still, her approaches are very simple and -- if you follow her advice -- fairly idiot-proof.

From my Mexican Kitchen: Techniques and Ingredients
What I like about this book is the photos of how to perpare the various ingredients. A simple description is often not adequate to reproduce a dish since it matters how the meat and vegetables are cut, the dough folded or shaped, how much the sauce is blended, how it looks when it is being prepared. This book fills in all these details and therefore distinguishes itself from all the many many other books about Mexican food. Good value I say. ... Read more

Customer Reviews (1)

As authentic as being there
This is a book that reminds me of my favorite restaurants back in Mexico and it is great for those who are not familiar with most of the ingredients. I'm from Mexico and even for me it is a good ABC of the most popular dishes. The brief introduction to Mexican culinary art and eating habits, the description of basic techniques and the guide to the spices and chiles is great. Other books have dishes I have not heard in my life and the food they present looks more like something out of a fast food resataurant. Here the dishes have their original name in Spanish and the tips for ingredient substitutions are a great help. For those who are looking for a book with the basics in real Mexican food and one that is easy to follow, this is it. Enjoy! ... Read more

Product Description
Creating mouth-watering Mexican dishes has never been so easy or exciting.What's Cooking: Mexican combines the-know how of author Marlena Spieler and the easy-to-use format of the What's Cooking series to present 120 delicious Mexican recipes.The book boasts a fascinating collection of recipes that marries traditional fare with new recipes that reflect the vibrancy and vitality of Mexican life. ... Read more

Customer Reviews (3)

Easy, authentic and absolutely fantastic
Every recipe I've tried has been easy and fantastic.The Crab and Cabbage soup is wonderful.The vegetable soup as written is great and lends itself easily to add leftover chicken or beef.Great book.

Yummy recipes
I love this cookbook.This one was purchased to give as a gift b/c I liked it so much.Yummy recipes that are pretty easy to make.

Best EVER!
I picked this up at a book sale and it has become a favorite.The instructions are easy to read and follow.With the exception of the rice dishes, everything I have tried has met or exceeded expectations.The salsas are VERY good and have pleased many a guest.I have ordered four more What's Cooking books and have no doubt that I will be just as pleased. ... Read more

Customer Reviews (2)

Practical Encyclopedia of Mexican Cooking
Well written, concise, and full of information in an easy to read style.This book takes you from the background of Mexican style cooking to preparing your own items following the easy recipes (often fully illustrated).If you are into authentic Mexican style cooking, this is the book for you.
The Practical Encyclopedia of Mexican Cooking

If you want to taste the real thing, you need this book!
I have a passion for authentic regional quisine, so often when we eat out, what you get served under the name of "Mexican", "Chinese" or whatever does not bear much resemblance to the actual cuisine eaten in those countries. Here in Australia, most Mex is just heaps of meat, tasteless beans and stale salad drowned in too-salty salsa and tonnes of cheese! Very heavy and fatty.
Compared to that scenario, Jane Milton's "Practical Encyclopedia of Mexican Cooking" is a revelation! There are plenty of easy to follow, simple recipes with great photos (so you can tell if your result looks anything like it should). The recipes are also very diverse and represent the broad range of exciting flavours that are Mexican Cuisine.
I have so far tried many of the recipes in this book and have had very enthusiastic responses from dinner guests, surprised at the lightness, freshness and subtle variety of flavours that are part of authentic Mex.
There are lots of hot, cold and alcoholic drink recipes as well to round out your feast.
The part I love most about this book is all the historical information about recipes and foods and how all of that relates to the history of the country itself. For example, I did not know that chocolate originated in Mexico and was taken back to Europe by visitors, or that the Germans introduced the art of beer-making to the country.
The glossary of ingredients if fabulous also, and includes similar historical/ background info.
In summary, this book is very comprhensive, very authentic, thorough and easy to use on a day-today basis!
You may find, as I have, that many of your other cookbooks get dusty on the shelf as you explore the delights of Jane Milton's "Practical Encyclopedia of Mexican Cooking"!! ... Read more

Product Description
Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today’s kitchen, thanks to Kris Rudolph’s thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages.

The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness. ... Read more

Customer Reviews (3)

JUST LIKE IT USED TO BE, MUCH HEALTHIER NOW!
MEXICAN LIGHT:
Healthy Cuisine for Today's Cook
By Kris Rudolph
Rudolph points out in Mexican Light that Pre-Columbian Mexican cuisine was not high in fat and low in fiber. In herbook she brings her readers more into line with early cooking and offers her text in Spanish as well as English on opposite pages. Progressing through the book, the author expands on her views, covers basic Mexican ingredients, then goes on to assist with helpful information on the many chiles available to us.
Here are the ingredients in some of Rudolph's well-thought-out recipes designed to be delicious Mexican yet light for our health's sake.
* Roasted Garlic Soup with Spinach and Chicken:includes tomatoes and eggs
* Chicken Vegetable Consomme: contains broccoli, cauliflower, zucchini, carrots, onion, lime juice and Serrano chiles
* Chunky Pico de Gallo: white onion, tomatoes, Serrano chiles, avocados, cilantro and lime juice.
* Roasted Cactus Salad:Nopales, tomatoes, onion, garlic, chile and lime.
* Green Salad with Jicama, Mango and Cumcumber:She usestoasted, slivered almonds in this salad.
* Vegetable and Goat Cheese Chiles Rellenos:calls for mushrooms, bell pepper, zucchini, red onion, tomato corn and spices.
* Chicken Tinga:onion, garlic, tomato, oregano and chipotle chiles
* Pork Loin with Mango-Chipotle Salsa:roasts these together with green onions, lime juice and cilantro
* Cauliflower with Spicy Tomatoes: garlic, onion, jalapeno pepper, green olives, capers, lime juice and parsley
* Green Beans a la Mexicana:a simple concoction of garlic, olive oil, tomatoes and cilantro
* Vegetable-Stuffed Chayote: onion, red bell pepper, tomatoes, mushrooms, spinach, cilantro, oregano and Manchego cheese
* Mango Mousse:calls for lime juice, nutmeg, cinnamon, whipping cream and vanilla
Mexican Light ends with Rudolph pulling it all together with some exciting dinner party menus. She also offers suggestions for which items can be prepared early and how early.

Review by Marty Martindale ©2006, Largo FL

Excellent, tasty, simple and quick recipes!
Absolutely love this cookbook. As a fan of Mexican food, I'd always found it hard to find healthy recipes. This book has solved the problem, with great tips and techniques resulting in healthy and tasty fare. I'm impressed that it's also bilingual.

A compendium of fifty delicious recipes
"Mexican Light: Healthy Cuisine For Today's Cook" by Kris Rudolph (owner of the El Buen Café in San Miguel de Allende, Mexico), is a bi-lingual cookbook that features a compendium of fifty delicious recipes that are presented side-by-side on facing pages with Spanish on the left and English on the right The focus is on pre-Columbian Mexican cuisine that was low in fat and high in fiber and vitamins. Ranging from appetizers to after-dinner refreshers, each palate pleasing, appetite satisfying dish not only includes the ingredients and the preparation instructions, but the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Low-fat and low-carbohydrate alternatives 9as well as ways to vary the degree of spiciness) are also provided. From Chayote and Chile Poblano Soup; Green Salad with Jicama, Manco, and Cucumber; and Chicken with Tomatillo Cilantro Salsa; to Beef in Avocado Salsa; Cauliflower with Spicy Tomatoes; and Amaranth Water, "Mexican Light" is an ideal and highly recommended culinary resource for diet conscious kitchen cooks wanting their friends and family to eat healthy while eating Mexican. ... Read more