Mi Cocina

 

 I received a copy of this release from the publisher in exchange for an honest review.

Title: Mi Cocina: Recipes and Rapture from My Kitchen in Mexico

Author: Rick Martinez

Publisher: Clarkson Potter

Release Date: 5.3.22

Publisher’s Summary 

NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER - A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébaloon 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 MOST ANTICIPATED COOKBOOKS OF 2022--Time, Food52

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.

My Review

Rick Martínez spent 586 days traveling and eating his way through México, finally deciding on 104 dishes to include in this cookbook. His beautifully written and heart-felt introduction leads into a chapter on the basics and then seven chapters dedicated to different regions of México. Martínez shares details about techniques and cooking methods as well as lots of interesting information about each region's history, influences, and traditions. 

Table of Contents

1. Básicos: Staples of the Mexican Table
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. Pacífico Central 
8. Baja California Peninsula

I will admit that I do not cook a lot of Méxican food and I know that the dishes that I do prepare are an extremely Americanized version of authentic Méxican cuisine. Mi Cocina has inspired me to venture outside of my tacos and enchiladas comfort zone. I have so many recipes I want to try from this cookbook but the recipes I'm most excited to try are:  Gaspacho Moreliano (mango, pineapple, jicama salad with an orange-lime dressing,) Pozole Verde estilo Guerrero (hearty hominy and chicken stew with poblano, tomatillo, and pumpkin seeds,) Mole Amarillo con Chochoyotes (chicken and corn dumplings simmered in a velvety-chile sauce,) and Tacos Envenenados (crispy fried corn tortillas filled with potatoes, chorizo, refried beans, and steak.)  

The "photo-text-recipes" ratios are perfect in this cookbook. There are lots of photos, including one for every recipe and each recipe is presented in a concise and easy-to-follow format. I recommend this cookbook for every kitchen!