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

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Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México 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 Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México 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 Albóndigas en Chipotle; northern México'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.


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Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México 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 Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México 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 Albóndigas en Chipotle; northern México'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.

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

  1. 4 out of 5

    Jonann loves book talk❤♥️❤

    Renowned chef Rick Martinez has written a 5 ⭐⭐⭐⭐⭐ cookbook called Mi Cocina. Martinez says, "The recipes in this book represent the food I loved eating the most." He has included recipes from diverse regions of Mexico, including "El Banjo, El Norte, Oaxaca, Pacifico. Yucatan, Baja, and Ellie Golfo." Readers of My Cocina learn the best ingredients to stock a pantry and how to cook with essential kitchen equipment. Martinez shares his knowledge of corn, wheat, tortillas, rice, beans, salsa, produc Renowned chef Rick Martinez has written a 5 ⭐⭐⭐⭐⭐ cookbook called Mi Cocina. Martinez says, "The recipes in this book represent the food I loved eating the most." He has included recipes from diverse regions of Mexico, including "El Banjo, El Norte, Oaxaca, Pacifico. Yucatan, Baja, and Ellie Golfo." Readers of My Cocina learn the best ingredients to stock a pantry and how to cook with essential kitchen equipment. Martinez shares his knowledge of corn, wheat, tortillas, rice, beans, salsa, produce, condiments, seasonings, herbs, and chilies. Step-by-step instructions with beautiful photos to 104 recipes from different regions authentic tacos, enchiladas, burritos, chorizo Verde, tamales, empanadas, etc. One featured beverage is "Champurrado - Hot corn and chocolate drink with cinnamon and dark brown sugar." Yum! I will take 2 to go, please! ☕☕ Thank you, NetGalley and Clarkson Potter/Ten Speed Press, for allowing me to review this culinary delight! Mi Cocina is a visual joy! Mi Cocina is available on May 3, 2022.

  2. 5 out of 5

    Alicia Bayer

    This is a beautifully photographed, authentic Mexican cookbook that gives the reader a feel for every region. There are vibrant photos for some of the recipes and also photos of regions and people of Mexico. No nutritional information is provided. As they are very authentic recipes, they tend to use a lot of authentic ingredients and take a fair amount of time. I'm sure they're worth it. I love Mexican food and cook it at least a couple of times a week, though I have to adapt it for our family's This is a beautifully photographed, authentic Mexican cookbook that gives the reader a feel for every region. There are vibrant photos for some of the recipes and also photos of regions and people of Mexico. No nutritional information is provided. As they are very authentic recipes, they tend to use a lot of authentic ingredients and take a fair amount of time. I'm sure they're worth it. I love Mexican food and cook it at least a couple of times a week, though I have to adapt it for our family's needs. Oddly enough, I didn't actually feel inspired to adapt any of these recipes the way I usually do with great cookbooks. Our family has members who are vegetarian, gluten free and keto, and there were very few recipes that would work for any of us, but it will be a fantastic resource for those who want to learn how to cook traditional Mexican dishes. I read a temporary digital ARC of this book for review.

  3. 4 out of 5

    Grace

    Gorgeous cookbook that's really a work of art and meant to be displayed, IMO. I loved that it was divided by regions, and that most of the recipes had (beautiful!) photographs. Gorgeous design, and a really interesting array of recipes. TBH, I didn't find a lot here that I would personally cook, but I had a feeling that would be the case going into it, as I have absolutely no tolerance for heat/spice, and don't love tomatoes, which make up a lot of the base of Mexican cooking. Still, I *did* fin Gorgeous cookbook that's really a work of art and meant to be displayed, IMO. I loved that it was divided by regions, and that most of the recipes had (beautiful!) photographs. Gorgeous design, and a really interesting array of recipes. TBH, I didn't find a lot here that I would personally cook, but I had a feeling that would be the case going into it, as I have absolutely no tolerance for heat/spice, and don't love tomatoes, which make up a lot of the base of Mexican cooking. Still, I *did* find a number of recipes I'm excited to try, and I'd highly recommend it for those who really enjoy Mexican food and want to learn how to cook some more authentic and regional dishes! Not a big sweets section, which I was personally a bit bummed about, but YMMV.

  4. 5 out of 5

    Shannon Carroll

    I’m (supposed to be) on a self-imposed cookbook-buying ban, but, after receiving a digital copy of this book, I’ll definitely be making an exception for this one when it hits shelves — and that’s an easy call. For one, I’ve followed Rick Martínez since his days at Bon Appétit, and, for two, I’m a sucker for anything related to Mexican food; I always find myself coming back to the cuisine to remind me of the country and its traditions. It sounds like this book served a similar purpose for Martíne I’m (supposed to be) on a self-imposed cookbook-buying ban, but, after receiving a digital copy of this book, I’ll definitely be making an exception for this one when it hits shelves — and that’s an easy call. For one, I’ve followed Rick Martínez since his days at Bon Appétit, and, for two, I’m a sucker for anything related to Mexican food; I always find myself coming back to the cuisine to remind me of the country and its traditions. It sounds like this book served a similar purpose for Martínez: as an exploration of México to understand his family’s culture through food. This cookbook will suit you whether you’re familiar with Mexican food and its flavors or you’re a total newbie to the culture and think Mexican food consists just of tacos and quesadillas. (It doesn’t, I promise.) The ingredients are specific and easy to source, and the recipes are easy to follow. Martínez’s writing is fun and zippy, and this cookbook is full of interesting anecdotes. Plus, the vibrancy of this cookbook is a major win, and I’d put a collection of the beautiful photographs inside these pages on my coffee table. My favorite part of this cookbook is definitely in how it’s designed to highlight seven different regions of México — El Bajío, Oaxaca, Yucatán, El Golfo, El Norte, Pacífico, and Baja. This does a tremendous job of highlighting the diversity of Mexican food (and the country itself), and I’d read seven separate cookbooks from Martínez on each of these specific regions. I wish the cookbook included desserts and drinks and more vegetable-forward dishes from the specific regions, but it’s already jam-packed with so many delicious-sounding recipes that their omission doesn’t feel too big. This cookbook has something for everyone, and the recipes (the ones I’ve tried, at least) are delicious. There’s a good chance I liked this book so much because I decided to trot out some recipes for the Super Bowl, and anything that makes me look like a culinary genius is the type of cookbook I like. ¡Buen provecho! Special thanks to NetGalley, Clarkson Potter/Ten Speed Press, and Rick Martínez for proving me with an e-ARC of this book in exchange for my honest review.

  5. 4 out of 5

    Lindsay

    Rick Martinez has written a love letter to Mexico, and I am here for it! This was a cookbook, of course, but so much more. It's an immigrant-firstgen-secondgen memoir that provided interesting perspective on Rick's experience as a Mexican-American, how it's evolved over time, and how he found his roots. It is a beautiful travelogue through the regions of Mexico, providing a little bit of history and context for why certain dishes are the way they are. The food styling and photography is top notc Rick Martinez has written a love letter to Mexico, and I am here for it! This was a cookbook, of course, but so much more. It's an immigrant-firstgen-secondgen memoir that provided interesting perspective on Rick's experience as a Mexican-American, how it's evolved over time, and how he found his roots. It is a beautiful travelogue through the regions of Mexico, providing a little bit of history and context for why certain dishes are the way they are. The food styling and photography is top notch and makes me want to try it all. The recipes do not appear to be "dumbed down", but seem to be written in a way that is accessible and invites you to tackle the challenge. Helpful tips are provided along the way. Thank you to NetGalley and the publisher for the eARC, in exchange for this honest review. I plan to add #MiCocina to my cookbook library when it is published!

  6. 5 out of 5

    Karina

    Thank you to NetGalley, Clarkson Potter and Ten Speed Press for an Advanced Readers Copy in exchange for an honest review. One of the newest loves of my life is cookbooks. I’ve had interest in baking since high school, when I started baking cookies for friends. In college, I was eager to start learning to cook, but since I’ve on campus, the opportunities weren’t always present. After I moved out to Seattle post-college, I started collecting cookbooks as a way to get basic recipes on how to cook. Thank you to NetGalley, Clarkson Potter and Ten Speed Press for an Advanced Readers Copy in exchange for an honest review. One of the newest loves of my life is cookbooks. I’ve had interest in baking since high school, when I started baking cookies for friends. In college, I was eager to start learning to cook, but since I’ve on campus, the opportunities weren’t always present. After I moved out to Seattle post-college, I started collecting cookbooks as a way to get basic recipes on how to cook. After finding some funny old cookbooks in a garage sale in Rural Wisconsin, I’ve been super hooked on them. Mi Cocina is stunning on the inside. I adore physical cookbooks- one of the few places I’ve found where I prefer a hard copy to having it on my Kindle. Since I have an e-copy of this book, I can’t comment on the feel of the book, but I will say, the cover is mainly pink and that is absolutely perfect. I have a small collection of cookbooks just because they are pink and work well with both recipes and decor. I will probably buy the hardcover copy for this reason, especially given that the content is useful. The book is laid in sections by Mexican region and has a ‘basics of Mexican cooking’ section in the beginning. I like books that do this generally and this one is not an exception. This basics section gives commentary not on specific recipes but on food theory around Mexican cooking in general that can be applied to any Mexican dish. It talks about how to buy peppers, which spices are pantry must-haves and how to use dried chiles, in addition to giving recipes that form the foundations to rest of the book, like tortillas, rice, beans, salsa and so on. Honestly, just this section would be a great pamphlet on its own. Each region section has a story behind why the author chose to focus on that region or what experience he has from there. Further, what I really love is that each recipe has a little blurb from the author about it. Some blurbs talk about the history of the food, or why the author likes it, or has cooking tips on how to perfect the food, or details on how to serve it. It’s a neat detail that makes the home chef feel like they’re cooking with Rick Martinez himself. There are a lot of recipes with a range of cooking times, which is also my ideal. I prefer cookbooks that have some quick dinner recipes for weeknights and longer recipes for weekend projects. From what I was seeing, this cookbook has both. The photography in it is beautiful. There are big pictures every couple pages, so it seems like every recipe has something to look at to compare to while cooking. I have not yet had a chance to cook from the book, but I love reading cookbooks for cooking lessons so from that regard, it’s a big win. I will update with later with reviews of the recipes once I cook a few and get a feel for them. Overall, I will be definitely getting this book in the hardcover and am excited to cook recipes from it! This book will be published on May 3, 2022!

  7. 5 out of 5

    Leslie

    An energetic map of the regional cuisine of Mexico, there's a reason this is one of NPR's best cookbooks so far for 2022. Even the pantry section is interesting and the recipes cover thousands of miles, ranging from seafood to pastries and everything in between. An energetic map of the regional cuisine of Mexico, there's a reason this is one of NPR's best cookbooks so far for 2022. Even the pantry section is interesting and the recipes cover thousands of miles, ranging from seafood to pastries and everything in between.

  8. 4 out of 5

    Gabriella Crivilare

    Thank you to Clarkson Potter, the author, and NetGalley for providing this eARC in exchange for an honest review. This book was released on May 3, 2022. I come from a family of cookbook collectors, not so much cookbook users. At least, not to the degree that would make the amount of cookbooks my mother and I have amassed between the two of us reasonable. This is one that I certainly wouldn’t hesitate to add to the collection, even if I never, or only rarely, cooked from it. Mi Cocina has both dept Thank you to Clarkson Potter, the author, and NetGalley for providing this eARC in exchange for an honest review. This book was released on May 3, 2022. I come from a family of cookbook collectors, not so much cookbook users. At least, not to the degree that would make the amount of cookbooks my mother and I have amassed between the two of us reasonable. This is one that I certainly wouldn’t hesitate to add to the collection, even if I never, or only rarely, cooked from it. Mi Cocina has both depth and breadth when it comes to its recipes, and while many are perhaps a bit too complicated/time-intensive for my own regular cooking—meaning the three recipes I selected to try out were simple and yet it still took me an hour longer than anticipated to make everything—it was worth it to spend some time making my own tortillas de harina con mantequilla to go with the arroz verde (truly delicious and I could probably eat it every day) and rajas con crema. Perhaps sometime this summer I’ll go back to it and look for a few more things to try—though not all on the same day again! Vibrant and full of life and passion, Rick Martinez’s cookbook is a beautiful look at regional Mexican cuisine and its cultural influences.

  9. 4 out of 5

    =^.^= Janet =^.^=

    Publication date: May 3, 2022 Thank you to NetGalley and the publisher for the opportunity to read and review an advanced reader's copy of this book. This in no way affects my review, all opinions are my own. In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appétit food editor Rick Martínez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique di Publication date: May 3, 2022 Thank you to NetGalley and the publisher for the opportunity to read and review an advanced reader's copy of this book. This in no way affects my review, all opinions are my own. In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appétit food editor Rick Martínez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes. In this beautifully personal tribute, Rick expresses Mexico’s regionality through dishes like Oaxaca’s Mole 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 favourite home-tested version of each dish, veering from tradition when inspired—like 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 the availability of ingredients in mind and provides substitutions and replacements when needed. Readers will discover essays in each chapter on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and Rick’s experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatlán. The collective result is touching, transportive, and delicious. What a yummy book ... but there is too much darn cilantro/soap weed in it! Amazing photographs abound and the recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to myself and other lovers of food out there. This is a perfect mother's day gift for the foodie in your life as it is a love song to Mexican cookery! I especially love the book because it uses mostly whole ingredients instead of pre-prepared and packaged foods. My husband says that I never have any food in the house, only ingredients --- that is why I cook so much. I also refuse to eat or cook with Frankenfoods such as "chick'n" and its 88 ingredients vs. one ... CHICKEN!!!! (And cheese that does not come from a cow is udder nonsense!)

  10. 5 out of 5

    Emily

    No rating cause I haven't actually cooked anything from it, just bookmarked a couple for later. It's written for an experienced home cook, which I am but not with meat - and this book is 95 percent meat - I'm afraid if I did decide to treat myself to a non-veg dinner from this book it wouldn't come out great at all! So it inspires me more to break my usual diet at a restaurant than to try cooking any of these. Loved the fact that every single recipe has a photo and a story to accompany, I absolu No rating cause I haven't actually cooked anything from it, just bookmarked a couple for later. It's written for an experienced home cook, which I am but not with meat - and this book is 95 percent meat - I'm afraid if I did decide to treat myself to a non-veg dinner from this book it wouldn't come out great at all! So it inspires me more to break my usual diet at a restaurant than to try cooking any of these. Loved the fact that every single recipe has a photo and a story to accompany, I absolutely enjoyed reading this and feeling like I was along for the ride. The context Martinez adds to his recipes is a story in itself; definitely recommend if you enjoy cookbooks as a reading experience!

  11. 5 out of 5

    Kim

    This cookbook could adorn any kitchen or coffee table, it is beautiful!! And if you need an authentic Mexican recipe book, this one is all you’ll need! The author traveled to all the regions of Mexico, tasting regional favorites and collecting recipes to bring to us, the home cook. The recipes are special and the photos of Mexico and the food are mesmerizing! Thank you Netgalley, Clarkson Potter/Ten Speed Press and the author for this eARC in exchange for my honest review. Publication date is Ma This cookbook could adorn any kitchen or coffee table, it is beautiful!! And if you need an authentic Mexican recipe book, this one is all you’ll need! The author traveled to all the regions of Mexico, tasting regional favorites and collecting recipes to bring to us, the home cook. The recipes are special and the photos of Mexico and the food are mesmerizing! Thank you Netgalley, Clarkson Potter/Ten Speed Press and the author for this eARC in exchange for my honest review. Publication date is May 3, 2022

  12. 4 out of 5

    Breanna Nater

    Legit authentic Mexican food by region

  13. 4 out of 5

    The Candid Cover (Olivia & Lori)

    If you are looking for an authentic collection of Mexican recipes, Mi Cocina is a fantastic cookbook to try. The author has gone on an expedition through Mexico to learn more about his culture and its recipes. There are so many interesting and the recipes are very easy to follow with some stunning images to accompany them. While some of the ingredients might be a bit hard to source for some, they will be well worth it. Anyone who enjoys learning about other cultures and authentic cuisine will fi If you are looking for an authentic collection of Mexican recipes, Mi Cocina is a fantastic cookbook to try. The author has gone on an expedition through Mexico to learn more about his culture and its recipes. There are so many interesting and the recipes are very easy to follow with some stunning images to accompany them. While some of the ingredients might be a bit hard to source for some, they will be well worth it. Anyone who enjoys learning about other cultures and authentic cuisine will find this a must-have book in their collection.

  14. 5 out of 5

    Erica Baxter

    This isn't just a cookbook. It's also a story about identity. The recipes are easily accessible, relying on ingredients that are available in most grocery stores or online. In addition to the actual recipes, each recipe includes a blurb by Rick Martinez. These notes range from his personal experience with the food, to cooking tips, to substitutions, etc. Each one offers a unique take on the adjoining recipe, which really adds a personalized touch to the book. The book is also full of vibrant, ful This isn't just a cookbook. It's also a story about identity. The recipes are easily accessible, relying on ingredients that are available in most grocery stores or online. In addition to the actual recipes, each recipe includes a blurb by Rick Martinez. These notes range from his personal experience with the food, to cooking tips, to substitutions, etc. Each one offers a unique take on the adjoining recipe, which really adds a personalized touch to the book. The book is also full of vibrant, full-color pictures of heirloom produce, open-markets, and prepared dishes. Rich and enticing. I've already tried one of the recipes, Arroz Verde. Not only was it surprisingly simple, the flavor was great. I'm excited to start working my way through more recipes in the book. A special thank you to NetGalley and the publisher for providing me with an advanced reader's copy of this book in exchange for my honest review.

  15. 4 out of 5

    Halle

    Thanks to NetGalley for letting me preview this cookbook. I became a fan of Rick’s by watching him on Bon appétit’s YouTube, then by following him on Instagram. I’ve watched him put this book together and I really love how it came out. The book is colorful and is organized by what region of Mexico the dish came from, which I really enjoyed. He is also working on producing a YouTube series where he cooks the various recipes in this book and I’m looking forward to watching that. My main critique f Thanks to NetGalley for letting me preview this cookbook. I became a fan of Rick’s by watching him on Bon appétit’s YouTube, then by following him on Instagram. I’ve watched him put this book together and I really love how it came out. The book is colorful and is organized by what region of Mexico the dish came from, which I really enjoyed. He is also working on producing a YouTube series where he cooks the various recipes in this book and I’m looking forward to watching that. My main critique for this cookbook is that it doesn’t list the estimated cook times for each recipe. Typically I like to know what the average prep and cook time are for different recipes, so I know what I have time for or how much time I need to allocate for making something. I’ve liked the recipes I’ve tried so far, and I’m excited to try more!

  16. 4 out of 5

    Terri (BooklyMatters)

    The first thing that hits you when you open this spectacularly beautiful cookbook is COLOR! Bursting with vibrancy, personality, style, Mexican scenery, and oh yes, gorgeous food, the illustrations in this book are a smorgasbord of delight - as are the recipes that follow. This cookbook, the author’s self-proclaimed “love letter” to the “fatty and spicy and sweet” recipes popular with locals across each of Mexico’s main areas, showcases one hundred and four dishes inspired by his travels across t The first thing that hits you when you open this spectacularly beautiful cookbook is COLOR! Bursting with vibrancy, personality, style, Mexican scenery, and oh yes, gorgeous food, the illustrations in this book are a smorgasbord of delight - as are the recipes that follow. This cookbook, the author’s self-proclaimed “love letter” to the “fatty and spicy and sweet” recipes popular with locals across each of Mexico’s main areas, showcases one hundred and four dishes inspired by his travels across the country , - each recipe bringing happiness to this eclectically charming Mexican-American cook/author/video-host, and shared in this deeply personal and wholly authentic context. Before delving into the recipes themselves, the author provides a fabulous introduction to pantry basics - covering the chilies, spices, herbs, nuts and seeds, oils, dairy, dried fruit, and vinegars which are foundational to any well-stocked Mexican kitchen. Also presented, interestingly, is the author’s view of the essential four ingredients to have on hand for any recipe - Tomatillos, tomatoes, white onion, garlic, poblanos - as well as an informative and simplified breakdown of dried and fresh chili peppers (a topic which can seem confusing to the un-initiated). The recipes themselves are organized into two parts. - The first section, providing all the staples needed to augment any main course, features Corn & Wheat (eg tortillas and tostadas), Rice & Beans ( eg refried beans) , and an incredible assortment of Chilies & Salsas. - The second section follows on with ten drool-worthy recipes stemming from each of Mexico’s main regional areas. With every page calling out to me (visually and culinarily) it was an Impossible feat for this reader to choose my favorites. Here are just a few of the recipes I can’t wait to try. -Mango, pineapple and Jicama salad with orange-lime dressing (Gazpacho Moreliango) -Large toasted corn tortilla topped with refried beans and grilled marinated flank steak (Tlayuda con Tasajo) -Herb and cheese meatballs with smokey tomato-chipotle sauce (Albondigas en chipotle) -Roasted pumpkin seed and habanero spread with orange and lime juice (Ha’sikil p’ak) -Red snapper filets in a tomato-bell pepper sauce with capers and olives (Pescado a la Veracruzana) If you have any interest at all in Mexican food and its preparation, run, don’t walk, to your nearest bookstore (virtual or otherwise) to add this marvelous cookbook to your collection. It would also make a fantastic gift for any foodie on your lucky list. A great big thank you to NetGalley for an ARC of this book. All thoughts presented are my own. ***. This book will be published May 3, 2022

  17. 5 out of 5

    Kimberly

    Thank you to NetGalley and Clarkson Potter/Ten Speed Press for the opportunity to read an advanced reader's copy of this cookbook for an honest review. (Publish Date: May 3, 2022) “Mi Cocina” by Rick Martinez is a spectacular culinary journey for the senses as he shares his favorite recipes from Mexico. My family and I love Mexican food, and I was very interested in this particular cookbook since the author emphasized staying true to the authentic way that the dishes are prepared in Mexico. Martin Thank you to NetGalley and Clarkson Potter/Ten Speed Press for the opportunity to read an advanced reader's copy of this cookbook for an honest review. (Publish Date: May 3, 2022) “Mi Cocina” by Rick Martinez is a spectacular culinary journey for the senses as he shares his favorite recipes from Mexico. My family and I love Mexican food, and I was very interested in this particular cookbook since the author emphasized staying true to the authentic way that the dishes are prepared in Mexico. Martinez is proud of his Mexican heritage, and his love shines through every inch of this book. I really enjoyed his personal stories along with his tips, explanations, and advice that made all the recipes feel more approachable. I loved that all the recipe titles were in Spanish (and, thankfully, paired with English subtitles). I felt more connected to the authenticity of the recipes with them titled in their home language. Also, the vibrant photos throughout the cookbook are stunningly gorgeous and mouthwateringly delicious! The food demands your attention in all the best ways. I literally wanted to eat everything I saw! I was absolutely thrilled that the author had a section on how to convert ANY of his dishes to be vegetarian! I was surprised when Martinez shared, “People think Mexican food is all about pork and lard (…), but before the Spaniards came and brought domesticated animals with them, the indigenous cuisine in this area was mostly plant-based.” My favorite part of this cookbook was where Martinez explains what fresh produce he always has in his kitchen, because “salsa emergencies” are REAL! I can completely relate to this, because nothing ruins a Mexican feast faster than realizing you don’t have the right ingredients to make salsa (and that you don’t even have some random jarred salsa from the grocery store). Nothing beats the flavor of freshly made salsa, so I make sure I have the ingredients I need to make salsa in my house at all times now. I would highly recommend this book to any home cook interested in trying some authentic Mexican dishes – even if that means just trying some new salsa recipes, because they’re easy and delicious! This cookbook is sure to become my go-to staple for Mexican meals!

  18. 5 out of 5

    Lori Holuta

    Supposedly, a 1st Century Roman foodie named Apicius was the first to say, "We eat first with our eyes." From Mi Cocina's dazzling cover to the eye-popping, palate-tempting photographs strewn liberally throughout the cookbook, it's a wonder my eyes haven't gained ten pounds! I indulged in nothing but eye candy for my first walk through the cookbook, then went back to the beginning to settle in with the introduction and the recipes. Please don't skip the introduction. It's a small book in itself, Supposedly, a 1st Century Roman foodie named Apicius was the first to say, "We eat first with our eyes." From Mi Cocina's dazzling cover to the eye-popping, palate-tempting photographs strewn liberally throughout the cookbook, it's a wonder my eyes haven't gained ten pounds! I indulged in nothing but eye candy for my first walk through the cookbook, then went back to the beginning to settle in with the introduction and the recipes. Please don't skip the introduction. It's a small book in itself, the story of Rick Martinez's life as a Mexican American in Texas, at the knee of his mother, who was on a journey of her own to explore their heritage. That journey often included family recipes. There's much more to know about Rick, and I will leave it to you to take that trip with him. "The recipes in this book represent the food that I loved eating the most", the author says, just before dropping a jaw-droppingly photo of what looks like a food court, under a huge sign reading, "Gastronomia". Then, he talks about his own cooking style, answering questions about why he measures in grams, why he loves lard, and so on. He discusses ingredients, to be sure you're familiar with the herbs, spices, chilies, and such that will be appearing in the recipes. The first recipes are for tortillas. Nothing like starting off with the most basic, delicious, iconic Mexican food! We then move up to rice, beans, salsas, and condiments. By the time you hit the first actual meal, Pollo al Pastor (Spicy-sweet roast chicken with onion and pineapple), you'll have learned enough about the basics to just enjoy making Rick's recipes. I can't recommend this cookbook highly enough. If you love Mexican food as much as I do, you'll enjoy creating exciting new dishes, reminiscent of basic meals you may have enjoyed before, but kicked up so many notches you'll run out of ladder. My thanks to author Rick Martinez, Clarkson Potter/Ten Speed Press, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.

  19. 5 out of 5

    Elizabeth

    I like the organization of this book. It is organized by region in Mexico. Beautiful bright pictures. Catching cover. Includes lesser known recipes as opposed to the same old Mexican recipes I make over and over. And I think that's my favorite part. This expanded my own understanding of what is "Mexican food." I want to make more out of this book. I checked it out from the library but need to add it to my personal shelf. Cemita Poblana In this recipe and description, I learned about the herb papal I like the organization of this book. It is organized by region in Mexico. Beautiful bright pictures. Catching cover. Includes lesser known recipes as opposed to the same old Mexican recipes I make over and over. And I think that's my favorite part. This expanded my own understanding of what is "Mexican food." I want to make more out of this book. I checked it out from the library but need to add it to my personal shelf. Cemita Poblana In this recipe and description, I learned about the herb papalo. Though I couldn’t find it, I followed the instructions and used a blend of cilantro, basil, and mint instead. And I ordered some papalo seed to add to my herb garden. This is essentially a fried pork chop sandich. It's not what I think of when I think of “Mexican food.” It was delicious! Recipes do rely on each other - for instance, this recipe includes an ingredient of chiles chipotles en escabeche, which is included elsewhere in book. While I like that condiments are included in the recipes, make sure you read through the recipe thoroughly before you start, so you aren’t in the middle of making the recipe and realize you need to follow a whole second recipe for the condiment. Carne Asada Carne asada is probably one of the better known Mexican meats. It’s essentially barbecued beef, first marinated in orange juice, lime, and oregano. This recipe goes above and beyond that though and creates a whole meal with grilled jalapenos, chorizo, and quesadillas. The flavor of this beef was absolutely delicious. Simple to make, but delicious. Tacos Gubernador Oh hello! These shrimp tacos are not what I expected and not what I think of when I think of a “taco.” But the flavor! Oh yes! Just the right amount of heat gives these flavor but doesn’t hurt. My husband was really enjoying the descriptions of the food in the narrative as we ate it. It helped give context to all of it, particularly that this dish was named for the Governor of Sinaloa when a chef tried to outdo his wife's shrimp tacos!

  20. 5 out of 5

    Annie

    Originally posted on my blog: Nonstop Reader. Mi Cocina is an exuberantly colorful and well written ode to the beauty and variety of the Mexican culinary tradition with recipes curated by Rick Martínez. Due out 3rd May 2022 from Crown Publishing on their Clarkson Potter imprint, it's 304 pages and will be available in hardcover and ebook formats. The book is arranged as a grand tour of the Mexican states, with each local cuisine taking a star turn on the stage. Recipes are formatted with title Originally posted on my blog: Nonstop Reader. Mi Cocina is an exuberantly colorful and well written ode to the beauty and variety of the Mexican culinary tradition with recipes curated by Rick Martínez. Due out 3rd May 2022 from Crown Publishing on their Clarkson Potter imprint, it's 304 pages and will be available in hardcover and ebook formats. The book is arranged as a grand tour of the Mexican states, with each local cuisine taking a star turn on the stage. Recipes are formatted with title (in Spanish and English), an introduction, followed by ingredients in a bullet list. Ingredient measurements are given in both imperial (American) and metric (yay!), followed by step by step cooking instructions. Special tips and alternate preparation methods are provided in highlighted colored text in the recipes. Nutritional info is not provided. The book is also packed with extra useful information and knowledge including charts for evaluating and using different types of spices and chili peppers, and kitchen tips and tricks for getting the most out of ingredients. Throughout the book, the warmth and fondness the author has for his culture and food shines through. The recipes are chosen with care and all the classics are represented alongside many which were new to me. I loved reading about his experiences as a second generation immigrant kid in south-central Texas, although the overt racism which he experienced was appallingly sad. The photography throughout is spectacular, clear, and in color. Serving suggestions are attractive and the food styling is superb; everything looks appetizing. Five stars. This is a classic and very useful cookbook. Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

  21. 5 out of 5

    Karen Hancock

    Mi Cocina: Recipes and Rapture from My Kitchen in Mexico is an excellent cookbook by popular podcast and Youtube personality, Rick Martinez. This cookbook is different from most Mexican cookbooks in that it includes recipes from different regions in Mexico, which is informative and interesting. The recipes are amazing and mouthwatering. The first chapter covers the basics of ingredients, tools, and basic Mexican food items such as tortillas, basic rice recipes as well as cooking beans. It also in Mi Cocina: Recipes and Rapture from My Kitchen in Mexico is an excellent cookbook by popular podcast and Youtube personality, Rick Martinez. This cookbook is different from most Mexican cookbooks in that it includes recipes from different regions in Mexico, which is informative and interesting. The recipes are amazing and mouthwatering. The first chapter covers the basics of ingredients, tools, and basic Mexican food items such as tortillas, basic rice recipes as well as cooking beans. It also includes sauces such as different salsas and guacamole. There are also several condiments and seasonings used in recipes and when serving Mexican dishes. The remaining chapters cover foods served in different regions of Mexico. Martinez has done his research, and the information included is very informative. The recipes are very appealing and ring with authenticity. This is a colorful cookbook, and includes gorgeous photographs of most of the dishes, which will make anyone perusing the book extremely hungry. The recipes are written in the traditional manner and some even include step-by-step photos for preparing the dishes. The only downside of this amazing cookbook is that many of the recipes are quite involved and call for ingredients that must be purchased at Latin grocery stores. Many of the ingredient lists are very long, so beginning cooks and cooks in a hurry may find that they can’t prepare the recipes to turn out as fabulous as the photographs show. However, anyone interested in preparing authentic Mexican dishes and are willing to spend the time and gather the recipes will find that this cookbook will become a favorite. For serious Mexican cooks, this is a must-have cookbook. It makes a perfect addition to a good cookbook shelf. Beautiful and highly recommended. Special thanks to NetGalley for supplying a review copy of this book.

  22. 4 out of 5

    Sharon

    Mi Cocina: Recipes and Rapture from My Kitchen in Mexico is part travel guide, part cookbook. The author has separated out the finished dishes by region, which is an interesting approach. There is a good blend of photographs, ones which show the beautiful vistas, the colorful produce, and some of the finished dishes. The opening section is about the basics, from how to choose and use dried chilies, to different tortillas, staple ingredients, and essentials to have to the pantry. Listed below are Mi Cocina: Recipes and Rapture from My Kitchen in Mexico is part travel guide, part cookbook. The author has separated out the finished dishes by region, which is an interesting approach. There is a good blend of photographs, ones which show the beautiful vistas, the colorful produce, and some of the finished dishes. The opening section is about the basics, from how to choose and use dried chilies, to different tortillas, staple ingredients, and essentials to have to the pantry. Listed below are the sections, with some of the standout recipes. The names of the recipes are listed in both English and Spanish in the cookbook. El Bajío and Central Mexico: Spicy-Sweet Chipotle Roast Chicken with Onion and Pineapple; Fresh Pork Sausage with Spinach, Poblano, and Pumpkin Seeds Oaxaca and the South Pacific Coast: Hearty Hominy and Chicken Stew with Poblano, Tomatillo, and Pumpkin Seeds; Toasted Corn Turnovers Filled with Shredded Chicken and Mole Yucatán Peninsula: Orange and Lime Marinated Grilled Pork; Grapefruit, Lime and Orange Slow Roasted Pork Shoulder; Chicken and Pork Meatball Stew with Chiles, Tomatoes, and Cloves El Golfo Central: Chicken Stew; Beef Stew with Green Peppers, Sweet Potatoes, and Plantains El Norte - The Northern States: Carne Asada; Fried Corn Tortillas Filled with Potatoes, Chorizo, Refried Beans, and Steak; Garlic and Lime Pork Sandwiches with Salsa and Pickled Jalapeños Pacifico Central: Butterflied Shrimp with Avocado, Cucumber, and Lime with Serrano Salsa Baja - California Peninsula: Lobster Burritos with Garlic Butter, Rice and Beans Mi Cocina includes many excellent recipes, but gets a little bogged down in all of the regional information. Those looking for an overall view of Mexico will enjoy this cookbook.

  23. 4 out of 5

    Abra Kurt

    Mi Cocina is one of the most vibrant and visually appealing cookbooks I've ever read. But it's so much more than just a cookbook - it's a study in culture, geography, and language; it's a beautifully reflective memoir; it's an education in ingredients; and ultimately, it's a love letter to Mexico. Techniques that once seemed intimidating to me - like making tortillas or flatbreads from scratch - are now not only accessible and fun, but I know why they're important. I also loved that, right up fr Mi Cocina is one of the most vibrant and visually appealing cookbooks I've ever read. But it's so much more than just a cookbook - it's a study in culture, geography, and language; it's a beautifully reflective memoir; it's an education in ingredients; and ultimately, it's a love letter to Mexico. Techniques that once seemed intimidating to me - like making tortillas or flatbreads from scratch - are now not only accessible and fun, but I know why they're important. I also loved that, right up front, Martinez tells us how to make vegetarian substitutions so that any of these recipes can be enjoyed by those of us who aren't as fond of pork and lard. This book is practically encyclopedic in the information it conveys, while at the same time remaining humble and approachable and patiently instructive. Mi Cocina is truly an experience. Martinez graciously invites you into his kitchen and makes certain you come away with a greater appreciation for and understanding of Mexican food - and the skills to bring it to life in tu cocina. This book left me feeling smarter, more sophisticated, and incredibly grateful. I received a digital pre-publication copy of this book in exchange for an honest review, and I'll be including it in a TBR round-up for Hispanic Heritage Month later this year. I will also be adding a hardcover edition to my permanent collection upon its May 2022 release.

  24. 5 out of 5

    Catherine Woodman

    When I read this cookbook I did not know the origin story of why this chef and food writer had enough time on his hands to spend a year traveling through Mexico, collecting the very best food that each region has to offer. He was a senior food editor at Bon Appetit and rumor has it that he asked for equitable pay and treatment, and when that didn't go his way, he hit the road--literally--and this book is the result. Several things to say about this book. One is that the recipes are well written, When I read this cookbook I did not know the origin story of why this chef and food writer had enough time on his hands to spend a year traveling through Mexico, collecting the very best food that each region has to offer. He was a senior food editor at Bon Appetit and rumor has it that he asked for equitable pay and treatment, and when that didn't go his way, he hit the road--literally--and this book is the result. Several things to say about this book. One is that the recipes are well written, spectacular, and easy to follow. He has included the measurements of all the ingredients by both volume and weight, making everyone happy. And, as he correctly points out, "one Jalapeno" can be vastly different in both size and weight, and since there is heat involved, precision is at least a helpful start. He also is a proponent of add some, taste, and adjust. You cannot take it out but you can add it. The book is organized by regions, which I love because that is also how I think about Mexico, but it may not suit everyone. In my mind, a regional cookbook is meant to teach you something that you might not know about a place or a cuisine, but it is possible not everyone agrees and the organization might seem a hindrance. Finally, there are vibrant pictures, lots of stories, and what the food looks like is pictured throughout. All of which I loved. This book is well worth reading as well as cooking out of!

  25. 4 out of 5

    Dom

    I was very excited for this book because I am a huge fan of Mexican food but oddly found myself struggling to really like it. As far as things go, the book is absolutely stunning. It is full of beautiful pictures of the recipes, lots of colours, interesting facts about the recipes, and much more. It’s also divided region of Mexico which I found really wonderful. The recipes also boast a lot of specific ingredient details to take away some of the guesswork and other tips to make it clear which is I was very excited for this book because I am a huge fan of Mexican food but oddly found myself struggling to really like it. As far as things go, the book is absolutely stunning. It is full of beautiful pictures of the recipes, lots of colours, interesting facts about the recipes, and much more. It’s also divided region of Mexico which I found really wonderful. The recipes also boast a lot of specific ingredient details to take away some of the guesswork and other tips to make it clear which is awesome. My problem with the book however is that it doesn’t necessarily meet my needs as just an everyday cook. The recipes are specific and very authentic, but for that reason, they are also not super accessible. They often require a lot of ingredients I can’t easily find in Canada and take a lot of time. I would say the recipes in this book are a true labour of love, and while that is nice for some people, unfortunately for me, it makes this book very hard to cook from. This book is not bad by any means, but it is definitely made for a very particular kind of cook. So, if you love authentic Mexican food, have the time to make these things, and have access to the ingredients needed, this book would be perfect for you! That said, if you are just a home cook looking to get dinner on the table, I would probably recommend looking elsewhere sadly. Special thanks to the publishers and netgalley for an online copy of this book in exchange for an honest review.

  26. 4 out of 5

    Alissa Avilov

    Mi Cocina by Rick Martinez is gorgeous, special, and personal. This book takes you along Rick's months long journey through Mexico. Each chapter focuses on a specific region and highlights the nuances of the geography, culture, people, and of course food. Along the journey, Rick not only learns about the country that houses his roots, but he reconnects with himself. The recipes are inspired by the food that Rick ate across the country but interpreted through his own lens. The photography is stun Mi Cocina by Rick Martinez is gorgeous, special, and personal. This book takes you along Rick's months long journey through Mexico. Each chapter focuses on a specific region and highlights the nuances of the geography, culture, people, and of course food. Along the journey, Rick not only learns about the country that houses his roots, but he reconnects with himself. The recipes are inspired by the food that Rick ate across the country but interpreted through his own lens. The photography is stunning - bright, sunny, and jeweled toned images showcase Mexico and many of the recipes in the book. It's like a vacation in a book - especially perfect to read and cook through during the gloomy, cold months. The book is broken up into the following sections: 1 - Básicos / Staples of the Mexican Table - some really excellent tortillas, rice and beans, and salsas found here 2 - El Bajío and Central Mexico 3 - Oaxaca and the South Pacific Coast 4 - Yucatán Peninsula 5 - El Golfo / Central 6 - El Norte / The Northern States 7 - Baja / California Peninsula This is an incredibly rich and thoughtful look at Mexico as a whole. This book will make a great addition to every cook or eater. This book will be published on May 3, 2022. Thank you to Netgalley and the Clarkson Potter/Ten Speed Press team for he ARC in exchange for my honest review.

  27. 5 out of 5

    allie_rambles

    Thank-you NetGalley and Clarkson Potter/Ten Speed Press, Clarkson Potter for the chance to review this ARC! I'm not exaggerating when I say I teared up while reading this cookbook. I was born in a small town in Nuevo Leon and lived in an even smaller town in Tamaulipas when I was a kid. So reading this with it's Spanish names in the forefront really hit me. This is a love letter to Mexico, and my heart is so happy. The recipes here are well known to me having grown up in a Mexican household. Some a Thank-you NetGalley and Clarkson Potter/Ten Speed Press, Clarkson Potter for the chance to review this ARC! I'm not exaggerating when I say I teared up while reading this cookbook. I was born in a small town in Nuevo Leon and lived in an even smaller town in Tamaulipas when I was a kid. So reading this with it's Spanish names in the forefront really hit me. This is a love letter to Mexico, and my heart is so happy. The recipes here are well known to me having grown up in a Mexican household. Some are very familiar and some I've only heard of since they're not from the region I grew up in. It was amazing to see all the different types of food here. The recipes were easy to follow. The step by step instructions will definitely help the reader. The photography here is delightful I loved all the rich colors! I loved all the recipes and I can't wait to try some of them on my Bookstagram! These were the ones that really got to me: Tortillas de Harina con Mantequilla, El Champurrado, Rajas con Crema, Carne Asada and the Salsas! I grew up with my mom making this and it was so beautiful to see them in a cookbook. So from the button of my heart, thank-you Rick Martínez! I know I'm not the only one who's heart would be touched by this amazing cookbook.

  28. 5 out of 5

    Kathy

    Definitely a cookbook to learn to cook authentic Mexican food. I am not an expert on Mexican food other than to say I love it. While all of the recipes are not “101 Mexican cooking” types, it seems to contain a nice mix of both moderately easy and some that are more in-depth. I loved this book because it had all of the elements that are important to me in a good cookbook; in a cookbook you are willing to buy in today’s world of online recipes. This is a teaching book. It’s easy to read and has b Definitely a cookbook to learn to cook authentic Mexican food. I am not an expert on Mexican food other than to say I love it. While all of the recipes are not “101 Mexican cooking” types, it seems to contain a nice mix of both moderately easy and some that are more in-depth. I loved this book because it had all of the elements that are important to me in a good cookbook; in a cookbook you are willing to buy in today’s world of online recipes. This is a teaching book. It’s easy to read and has beautiful illustrations. More importantly, in Mi Cocina, Martinez really and truly teaches us how to make the basics, the underlying recipes from which all other dishes are created. Under all of this cooking fun and learning lies a little bit of a history lesson too. I learned about regional tastes, foods used, and why they are popular in some areas. I learned enough to move over to my computer and look up something on the history of various locations in Mexico. This is my kind of cookbook. Not just a cookbook, but a book of the culture of its country. Truly regional cooking accompanied by beautiful pictures. The type of cookbook to keep on your shelf.

  29. 5 out of 5

    Deborah Cleaves

    I started to love this cookbook with its introductory indictment of cookbooks touting authentic cuisine by white British and American cookery icons Kennedy and Bayless. The author hit on a truism about cookbooks by people from elsewhere whose ‘authentic’ designation seemingly indicted other versions of the same recipes. Every cook makes food to their own taste, to their own palate and those subtle differences do not transmute those recipes to inauthentic ones. Likewise he highlighted his own per I started to love this cookbook with its introductory indictment of cookbooks touting authentic cuisine by white British and American cookery icons Kennedy and Bayless. The author hit on a truism about cookbooks by people from elsewhere whose ‘authentic’ designation seemingly indicted other versions of the same recipes. Every cook makes food to their own taste, to their own palate and those subtle differences do not transmute those recipes to inauthentic ones. Likewise he highlighted his own personal search for heritage, a search for home from which he was removed by several generations. The pictures are vivid and luscious. The recipes name both ingredient quantities and weights and bear a caution to go by weight for truest outcome. Even the most complex lists of ingredients focuses both on ingredients used in Mexico and substitutions more likely to be available in the United States. He takes us to several regions of Mexico and highlights food he tasted there providing brief stories of his experiences that bring us along on his trip. A brilliant book that should be part of every cook’s library. Heartily recommended.

  30. 4 out of 5

    Leslie

    You can see all my reviews here: Books Are The New Black This book is full of so many amazing authentic places and stories. It’s actually much more than just a recipe book. I am of Mexican descent and love reading and learning about all the different places. He has several recipes that go with each part of Mexico. I have a hard time with Mexican cookbooks because so many of them are not really authentic. This one definitely has many authentic recipes! I can’t wait to buy this one. Not only is it You can see all my reviews here: Books Are The New Black This book is full of so many amazing authentic places and stories. It’s actually much more than just a recipe book. I am of Mexican descent and love reading and learning about all the different places. He has several recipes that go with each part of Mexico. I have a hard time with Mexican cookbooks because so many of them are not really authentic. This one definitely has many authentic recipes! I can’t wait to buy this one. Not only is it beautiful there’s just so many delicious recipes. There are several recipes that I’m really excited to try but also some that have been a part of my childhood! Some of the recipes might be harder to find ingredients for, if you don’t shop at the Mexican grocery store. On the flip side, there are several that are fairly easy to make with common ingredients. I saw someone post about too much cilantro. Guys, this book is about Mexican cuisine and cilantro is a stable in ALL our cooking! Just an FYI- there’s a lot of cilantro in this book! A special thanks to Clarkson Potter Publishers for an arc via Netgalley! All thoughts and opinions are my own!

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