Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook

(Hardback)

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NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER . A highly personal love letter to the beauty and bounty of Me_x0301_xico in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruebalo 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 Appetit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal Join Rick Marti_x0301_nez on a once-in-a-lifetime culinary journey throughout Me_x0301_xico 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 Albo_x0301_ndigas en Chipotle; northern Me_x0301_xico'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.

Reviews

Martnez has created a roadmap to some of the best Mexican food in Mi Cocina. With seven sections focused on different regions across the country, Martnez guides you through some of the essential recipes for each. The recipes are vibrant, but what I love most are the stories alongside each of them. Food is deeply personal and with Mi Cocina, Martnez is sharing his life in food and inviting you to comealong.NPR

Author Bio

Rick Martinez is the host of the companion video series MiCocina and Sweet Heat, both on the Food52 YouTube channel and Pruebalo on the Babish Culinary Universe channel. He cohosts the Borderline Salty podcast with Carla Lalli Music, is a regular contributor The New York Times, and teaches live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatlan with his dog, Choco, where he cooks, eats, and enjoys the Mexican Pacific coast.