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Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine by Rick Bayless

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Notes about this book

  • Eat Your Books

    1997 International Association of Culinary Professionals Award (Cookbook of the Year), 1998 Gourmand World Cookbook Award Winner

  • nomadchowwoman on January 09, 2010

    Love this cookbook. Can't go to Bayless's restaurant(s) nearly as often as I'd like, but with this book, I can create some of his dishes at home. Great recipes for creamy braised chard, potato, and poblano tacos and fresh coconut pie (absolutely worth the effort).

Notes about Recipes in this book

  • Essential roasted tomato-jalapeno salsa

    • Rutabaga on January 01, 2015

      Roasting is good option when all you have available are winter hothouse tomatoes. Even with less than stellar tomatoes, this salsa had a rich, nuanced flavor, and I much prefer roasted jalapeños over raw. The roasted ingredients are easily ground with a stone mortar and pestle.

  • Essential chopped tomato-serrano salsa

    • sturlington on July 10, 2013

      P25. Classic salsa. Besides the usual uses, it can be used to top pasta or mix with potato salad.

  • Essential chopped tomato-habanero salsa

    • Rutabaga on January 01, 2015

      This is a refreshing, bright and spicy salsa. Habañeros have a beautiful sunny, floral flavor beneath the heat, and that works really well for a fresh salsa. Even made with winter tomatoes, the other ingredients helped this salsa shine. Bayless's suggestion for taking the seeds out the tomatoes is a good one; it makes for a much cleaner, more attractive salsa.

  • Essential simmered tomato-habanero sauce

    • okcook on September 03, 2014

      Amazing. The chill perfumes the sauce without too much heat.

  • Essential quick-cooked tomato-chipotle sauce

    • sarahawker on January 10, 2016

      Made to serve with tamales, very good but strong, a little goes a long way. Husband loved it.

    • mamacrumbcake on October 14, 2016

      I make this every Tuesday for our family's Taco Night. I love it--it is delicious. Making it so often, I've noticed that it's never exactly the same from one week to the next, but it's always good. Some things I've learned: (1) chipotles vary in spiciness. Our family never needs more than 2 chipotles. I only blend in 1 chipotle at first and then I taste. If it needs more, I will add a half chipotle and taste again. You get the idea: use the amount that tastes good to you. Dried and canned chipotles are equally as good (2) tomatoes: using what's readily available at the grocery store, I've been happiest with a mix of half Roma and half Campari tomatoes. (3) my sauce thickens in less time than the recipe specifies--about 3 minutes. (4) 1/2 teaspoon salt is just right and makes a big difference in the taste of the sauce.

  • Essential simmered tomatillo-serrano sauce

    • Rutabaga on November 27, 2014

      To get the most flavor possible, really let your tomatillos and peppers blister and soften, and give the onions and garlic enough time in the pan to darken and wilt. This sauce had a much richer, smokier flavor than the ones from the grocery store, and was much thicker (although you can vary the thickness by letting it reduce to your liking). While not indexed on Eat Your Books, there is a terrific recipe for Mexican scalloped potatoes in the "simple ideas from my American home" section that follows the tomatillo sauce recipe. Layering thinly sliced potatoes, cream, tomatillo sauce, and cheese make a decadent side dish. The tomatillo sauce can be quite spicy, depending on the strength of your peppers, but in the scalloped potato dish the spice is well balanced by the gentle creaminess of the other ingredients. Definitely one to make again, although in my case I think 40 minutes of baking time would have been better than 30.

  • Essential roasted tomattillo-chipotle salsa

    • Rutabaga on March 16, 2015

      This salsa is very easy to make, just allow for time for the tomatillos to roast and the chipotles to rehydrate if you are using dried. My salsa ended up being a thick puree with a particularly strong smoky flavor (I think I may have come close to burning the dried chipotles while toasting them). It was pleasantly spicy, but not overwhelmingly so, and pairs very well with other salsas, guacamole, etc.

    • elizabethzvolpe on August 28, 2015

      I really liked this recipe - super easy to throw together (especially if you use canned chipotles) and very smoky. Will definitely use this again when having guests over. Wrote it up on my blog: http://www.thekitchenchronicles.com/2015/08/28/roasted-tomatillo-chipotle-salsa/

  • Essential sweet-and-spicy ancho seasoning paste

    • KissTheCook on October 27, 2016

      Yes, makes a perfect chili (p. 49; doesn't seem to be indexed)... too spicy for my husband, but right up my alley. Texas-style.

    • boccemansd on February 03, 2012

      Amazing base for excellent chili!

  • Essential simmered guajillo sauce

    • HazukaPie on March 17, 2016

      This is a delicious base to enchiladas and spread over tamales. Not so hot on it as a meat side - little too flat for that. After trying in many different dishes, I'd recommend pairing with a corn something or other...

    • Rutabaga on January 01, 2015

      I love this sauce. It might not be meant to be a "salsa" for dipping, but it's great with chips, on tacos, meats, vegetables - anything, really. Make it ahead and keep it in the refrigerator for a week of drizzling on tacos, enchiladas, and more. It's not spicy, but has a fruity, yet unctuous, flavor and super smooth mouthfeel. Updated to add: I made the veggie tacos Bayless suggests after the recipe as one use for the sauce - a mix of potatoes (I used whole baby potatoes), carrots, onion, and mushrooms (shiitakes are recommended). This was a wonderful use for the sauce, and the tacos are great topped with cotija and cilantro. Add some hot sauce if you like it spicy.

  • Corn tortillas

    • milgwimper on November 17, 2015

      Made these and they were good. I could only find the Quaker Masa harina, and I couldn't get most of them to puff except a few.

  • Tomatillo-green guacamole

    • elizabethzvolpe on January 27, 2015

      This has become my go-to guacamole recipe, and everyone who comes over and eats it can't get enough. It's a riff on a classic, but not too different that it makes guacamole, which is fantastic as-is, unrecognizable. Reviewed it here: http://www.thekitchenchronicles.com/2015/01/26/tomatillo-guacamole/

    • Rutabaga on January 01, 2015

      I made this to go with the herby ricotta-poblano tacos, but it's great accompaniment for almost any taco, or just alone on chips. As someone who loves chunky guacamole, I don't always go for the smoother variations with a lot of additional ingredients (like sour cream), but the roasted tomatillos were a great compliment to the avocados. Leave some streaks of avocado whole for the occasional hit of pure avocado flavor.

  • Rustic jicama appetizer

    • Rutabaga on January 12, 2015

      As radishseed suggested, I made this into a salad by chopping all the ingredients into about half inch pieces. I used grapefruit instead of oranges, and while I liked the inclusion of grapefruit, I think it would be best with oranges, too, for some sweetness. Avocado, pineapple, or watermelon would also be perfect additions to this mix. For chile powder, I used some ground powder I had made from a mix of different whole dried chiles, which I think has more nuance than most prepackaged chile powders.

    • radishseed on January 05, 2012

      I would make this a little easier to eat by cutting the jícama (and other ingredients) into bite-sized pieces or thinner slices.

  • Ripe plantain turnovers with fresh cheese filling

    • elizabethzvolpe on August 25, 2015

      I'm in love with this recipe. Really not time consuming at all (especially for an empanada) and just so tasty. I think my plantains may not have been ripe enough (or I didn't bake them for long enough?) so I had to add a little water to the food processor. Worked out totally fine and saved the day. Wrote this up here: http://www.thekitchenchronicles.com/2015/08/25/plantain-empanadas-with-fresh-cheese-filling-empanadas-de-platano/

  • Sweet pickled chipotles

    • Rutabaga on January 03, 2015

      These pickled chipotles pack a lot of flavor - spicy, smoky, sour, and a little sweet. For those who like heat, you can eat them straight out of the jar. I chopped some and added it to roasted garlic chicken soup for a great kick. The onions and garlic aren't as spicy, and can be used in so many ways; tonight, I chopped some and added them to a salad of leafy greens along with pumpkin seeds, cotija, and a lime dressing. Use a little of everything to make a fabulous chipotle burger (meat or veggie).

  • Corn-masa crepas with Mexican flavors

    • Breadcrumbs on November 24, 2010

      p. 110 - Note this recipe is NOT easy to find in the book's index

  • Chilied tortilla soup with shredded chard

    • Aggie92 on May 02, 2013

      This is a recipe with a ton of potential, but needs some work to be a 5 star tortilla soup. The soup was flat tasting even with homemade chicken broth and salt. I had to add the juice of one lime and a couple of teaspoons each of dried Mexican oregano and ground cumin to improve the flavor. The recipe calls for 6 pasilla chiles, but only 2 go into the soup and the remaining are used as garnish. Next time I will use all of them in the soup. I also added the meat from 5 poached chicken thighs and substituted queso fresco for the Monterey Jack.

  • Mexican-style sweet roasted garlic soup

    • elizabethzvolpe on February 05, 2015

      I adore this soup - it's super simple to make, it's flexible depending on what you have on hand, and the garlic croutons are to die for. I'm not generally a big soup eater because I find it boring but this is a definite exception. Review here: http://www.thekitchenchronicles.com/2015/02/05/mexican-style-sweet-roasted-garlic-soup-sopa-de-ajo-estilo-mexicano/

    • Rutabaga on January 03, 2015

      This is an incredibly versatile soup base. I made the recipe through step two (basically roasting the garlic in olive oil, then cooking it in chicken stock), then added leftover shredded tomatillo chicken and chopped roasted poblano peppers. I left out the eggs and didn't make the croutons. Just the stock with the garlic was deeply infused with its sweet, mellow essence. Add any veggies, meat, or fresh topping according to season, and you'll have a wonderful light meal. Plus, you'll have extra garlic oil to use.

  • Mushroom-cactus soup

    • radishseed on October 07, 2011

      Next time, I would make this with twice as many mushrooms and half as much cactus (and cut the cactus into smaller pieces). If I used button mushrooms again, I'd try sautéing them in the oil to enhance their flavor, and then adding the soup puree. As the soup stock is very good, I'd like to try the potato variation, too.

  • Golden squash blossom crema

    • JKDLady on August 26, 2015

      I did not add the thick cream and did not think it needed it. I will save a few calories when I can! I did add sliced spinach (one of the variations) to the original recipe and liked the colors. I will definitely make this again when I can find zucchini blossoms.

  • Tacos of tomatillo chicken with wilted greens and fresh cheese

    • sturlington on May 23, 2013

      P146. Can be made with cooked chicken breast. Other sauces can substitute and can be made ahead.

    • twoyolks on October 13, 2014

      I wanted to like this more than I did. I only used one serrano pepper and it was still very spicy. The sauce at the end was very soupy.

    • Rutabaga on January 01, 2015

      We really enjoyed this taco filling; my husband even said he liked it just as much as the shredded chpiotle pork filling - high praise, indeed! It wasn't too spicy, but I did remove all the seeds and ribs from the serranos. I followed Bayless's method for poaching the chicken found on page 181 in the book. Since the chicken was only barely done, I shredded it and added it to the tomatillo sauce to cook further. I made it a few days in advance, so refrigerated the chicken in the sauce, then added the chard when I heated it back up in the slow cooker.

    • Zosia on April 15, 2016

      Very tasty and makes for a quick weeknight meal if the salsa is made in advance. It's a delicious end use for leftover cooked chicken as well.

  • Smoky shredded pork tacos

    • Rutabaga on January 01, 2015

      Delicious! As someone who doesn't often cook pork, I was impressed by how easy it is to boil the meat in salted water and have succulent, tender, shreddable pork as a result (not to mention pork stock to use in other dishes). The chipotle sauce is fantastic. It's quite spicy on its own, but when mixed when the pork it's not overwhelming. The raisins add the perfect amount of sweetness and just disappear into the dish. I left out the almonds to accommodate someone's food allergy, and while I'm sure they will be a good addition for next time, I didn't find the dish at all lacking.

    • Rutabaga on December 04, 2017

      I used this method for cooking the pork as the basis for a chili. For this purpose, I cooked a large batch of pork and used the resulting "stock" to cook two pounds of dried cannellini beans. I used canned fire roasted tomatoes for the sauce, and also added some star anise, cinnamon sticks, and whole allspice while it simmered, and grated in some piloncillo sugar for a subtle sweetness. To finish the chili, I stirred the chipotle tomato sauce into the pork and beans, and also added some leftover fragrant spice mix from the Persian love rice recipe found in Nopi. All in all, it was a really satisfying chili with some great flavor undertones from the various spices.

    • nicolepellegrini on June 02, 2017

      I made the "Shredded Pork Enchiladas" variation on this recipe. Well, first off this is a momma's-in-the-kitchen-all-day kind of recipe, if you haven't made some of the components of the dish already. First boiling the pork so it's cooked and shredded. Then making the chipotle sauce. Then making the picadillo with the meat and sauce (don't forget to toast those nuts!) Then putting it all together and baking until melty and finished. Was it good? Oh, yes, VERY good. The meat filling in particular was addictively good. But it was also exhausting, sort of like making a from-scratch lasagna, so not something I'm going to be making every night—or really any time I'm not motivated to spend most of an afternoon cooking.

  • Tacos of creamy braised chard, potatoes and poblanos

    • Vanessa on May 22, 2011

      This recipe rocks. I made it with toscano kale (which needed a bit more cooking). It was awesome. The teenage boys weren't fans, though. That was good - more for me!

    • gigirowe on June 15, 2010

      Very good

    • Rutabaga on January 01, 2015

      These tacos are so wonderful and homey, just perfect for a winter comfort dish. I used chard. The flavors all melded seamlessly when cooked in the crema, and the baby red potatoes were perfectly tender and well seasoned from cooking in the chicken stock. Like magic, real Mexican crema brings it all together. It also comes together very quickly if you make the rajas and wash and chop the chard ahead of time.

  • Herby ricotta-poblano tacos

    • Rutabaga on January 01, 2015

      I enjoyed this taco filling, but it wasn't a stand out like the other three I made from this book. I used homemade ricotta that was unfortunately a little dry and rubbery, but stirring in some crema fixed that issue handily. The flavor is mild, but can be easily spiced up with hot sauce. Since it can be made ahead, it's also convenient, and leftovers make for a nice breakfast. Eating it with the tomatillo guacamole, as suggested, makes these tacos rich and filling. You could easily use the cheese as a spread for bread or crackers, or toss it with some pasta and vegetables for something different.

  • Crispy black bean-bacon tacos

    • Rutabaga on February 09, 2015

      Looking for a creative way to use up the remaining cilantro lime sour cream from making fried avocado tacos, I found this recipe, then altered it to use ingredients I already had on hand: cannellini instead of black beans, turkey bacon, and pickled chipotles. The bean/bacon combo is a good one in any iteration. The pickled chipotle made them pretty spicy, so be cautious if you want something that isn't too hot. I only made six tacos, but used nearly all the filling. The cilantro lime sour cream was a good topping for the tacos and dressing for the accompanying salad, but plain crema with a hint of lime would also work well here, and would pair ideally when black beans are used. While the recipe instructs you to soften the tortilla in oil, I softened mine in a dry hot skillet, then fried them after they were filled. If you do it this way, I imagine you could set aside the pre-formed tacos the night before, then fry them right before serving.

    • Zosia on May 19, 2016

      We really enjoyed this. The bacon-bean filling was delicious and the vinegary salad helped cut the richness and tempered the heat of it nicely. I used the suggested shortcut and served it in steamed tortillas with some salsa.

  • Simple red mole enchiladas

    • radishseed on March 28, 2011

      I made a vegetarian version using onions and roasted root vegetables (carrots, parsnips, beets, and sunchokes) for the filling.

    • twoyolks on July 17, 2014

      The mole was good but I would've preferred a stronger chile flavor in it.

    • zorra on November 07, 2017

      This "simple" mole actually has 17 ingredients, apart from the tortillas & chicken it is served with. We thought it was worth every bit of effort to make the delicious sauce.

  • Poached chicken

    • Rutabaga on January 03, 2015

      This method worked very well for cooking chicken for the tomatillo chicken taco recipe, but since my chicken was close to five pounds, I probably should have added an additional 10 minutes to the cooking time. As a bonus, you end up with a decent chicken stock to use for other recipes. I'm not sure why the ingredients list "cooked chicken meat", as you should start with one whole raw, not cooked, chicken.

  • Oaxacan griddle-baked turnovers of yellow mole

    • sarahawker on January 10, 2016

      Made this mole to fill tamales for Christmas dinner. I loved it, guests were pretty indifferent.

  • Black bean chilaquiles

    • abettino on October 23, 2011

      We liked this recipe but not as much as the other Chilaquiles in Rick Bayless's books.

  • Layered pasilla-tortilla casserole

    • elizabethzvolpe on March 03, 2013

      I used dried New Mexico chiles instead of pasilla. The dish was tasty but it took a lot of work (and dishes) to make the components (sauce and beans), and I don't think the result justified the effort.

  • Seared zucchini with roasted tomato, chipotle ad chorizo

    • radishseed on September 23, 2012

      This made a nice burrito filling. I think it could be awesome in the winter with sweet potatoes swapped for the zucchini.

    • mcvl on January 21, 2015

      Easier to cook the chorizo in its casings, then cut it into bite-sized pieces. A wonderful recipe.

  • Crusty chayote casserole

    • Vanessa on December 11, 2011

      I make this with potatoes not chayote, and with canned green peppers. It absolutely rocks. Great for vegetarians and those on hyperthyroid diets, too (they can pick off the cheese if necessary.)

  • Chile-glazed sweet potatoes

    • evergreengirl on December 11, 2013

      Simply wonderful! Skipped the honey (didn't need it - it was sweet already, plus was on a sweet potato), and cooked potatoes in microwave while cooking down sauce, then combined and broiled. Had depth and complexity, without being too loud. A household favorite.

  • Classic Mexican "pot" beans

    • DianeKirkland on February 15, 2011

      I once made these as a recipe ingredient and never got past the beans -- I ate them all before I could use them. They are delicious and healthy! Yum.

  • Classic Mexican fried beans

    • Rutabaga on March 16, 2015

      This is what you would expect for basic "refried" beans. I used canned pintos and lard. They're tasty, but any leftover bits in the pan turn hard and crusty if you don't put them away promptly.

  • "Drunken" pintos with cilantro and bacon

    • Jostlori on October 20, 2017

      Love these beans, and everyone always asks me to make them whenever we have a Mexican feast! Sometimes when pressed for time I take a shortcut and used canned beans... still great!!!

  • Green poblano rice

    • sarahawker on January 10, 2016

      This tastes complex. I loved it but my guests did not. They don't particularly like vegetables though and the "green" does come through.

  • Achiote rice supper with pork carnitas

    • nicolepellegrini on March 15, 2013

      Excellent! Takes some time to prepare but is not difficult. This will be a regular in our household.

    • milgwimper on November 17, 2015

      These are fabulous, and time consuming but well worth the effort.

  • Mexican rice supper

    • twoyolks on September 24, 2015

      This was just bland. None of the flavors were really developed.

  • Braised turkey in telolopan red mole

    • Rutabaga on November 27, 2014

      I had heard making mole was "a lot of work", but until I made this dish, I didn't fully understand the truth of this statement. Around four hours of hands-on work went into this mole, and that doesn't include the simmering or braising time. All in all, plan on around seven hours from start to finish if you make this in one day. Fortunately, it's wonderful make-ahead dish (one that can be made in stages), with versatile ways to use both turkey and sauce as leftovers. And for those who love to cook, it really is fun to make and will give you a depth of flavor that can't be found by taking shortcuts. I used vegetable oil instead of lard, substituted fennel seeds for the avocado leaf/anise, used oregano instead of marjoram, and left out the avocado pit, but otherwise stuck closely to the recipe. Next time, I hope to make the effort to find the ingredients I was missing for this batch, especially lard. That, and a rich chicken stock, would really put this over the top.

    • Rutabaga on December 08, 2014

      I made this recipe again one week later, this time converting it to a chili for a chili party I attended. The mole works great as is for a chili base - I just added cooked pinto beans and shredded chicken from two four-pound roasted chickens (I also made stock from the chicken carcasses after roasting them and used that in the mole). This time I used lard, anise, and marjoram, but still no avocado leaf or pit. I also substituted additional peanuts and pepitas in place of the almonds to accommodate a nut allergy. For toppings, I offered cotija, Mexican crema, and chopped cilantro - all highly recommended. The chile won the "tastiest chili" award at the party, but be warned that it's a full day's work to make it!

  • Spicy mushroom tamales

    • sarahawker on January 10, 2016

      Loved Loved loved these tamales. Even my mushroom hating husband loved them. The filling would be great with a LOT of things. Made these assembly line style and it went quickly. Even left over these were FANTASTIC!

  • Red chile-braised chicken

    • elizabethzvolpe on January 12, 2014

      This was a bit of a dud. Don't know where things went wrong but the sauce was very thick and the flavor tasted almost burnt. Not worth the red mess it made all over my kitchen.

  • Chicken breasts with poblanos, mushrooms and cream

    • rglo820 on April 24, 2014

      This was absolutely delicious. I used 1/2 t. of dried epazote since I could not find fresh, and because my stove was broken I used chicken escalopes, which I layered in the bottom of a Dutch oven and simmered covered on the stovetop for the same amount of time recommended in the recipe rather than baking them in the oven. The only changes I would make in the future would be to add a serrano or two to the sauce (my peppers were very mild), and use double the mushrooms, and perhaps a meatier variety (I used thinly sliced oyster mushrooms and they didn't stand out much).

  • Seared lamb (or pork) in swarthy pasilla-honey sauce

    • radishseed on October 23, 2010

      Substitute eggplant for lamb.

  • Almond-thickened veal stew

    • radishseed on October 23, 2010

      Substitute swordfish or halibut for veal.

  • Chile-seasoned pot-roasted pork

    • vickster on March 26, 2017

      This dish took me to Mexico! As Bayless says, "the meat will be fork-tender and will have darkened to an appetizing and crusty, rich red-brown." The chile flavor is wonderful. We made tacos with the meat. I can always trust Rick Bayless for a great Mexican dish!

  • Tangerine flan

    • radishseed on April 12, 2011

      The milk curdled (both tries) when I was trying to bring it to a simmer. Proceed with caution.

  • Frontera's gold margarita

  • Topolo margarita

    • Rutabaga on January 01, 2015

      I made this recipe using 100% agave silver tequila from Costco, which may not be as good as the Sauza Commemorativo that Bayless suggests. To make it easy for serving, I also stirred the tequila and the Grand Marnier into the limeade before serving them in ice filled glasses. Shaking individual drinks would probably be better; they didn't taste as good as the margaritas I remember making while on vacation in Mexico, but that may just be because the limes in Mexico are so much riper and juicier!

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  • ISBN 10 0684800063
  • ISBN 13 9780684800066
  • Linked ISBNs
  • Published Oct 28 1996
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Scribner Book Company

Publishers Text

Bursting with bold, complex flavors, Mexican Cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare.

Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas.

Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili.

Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero.

Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations.

There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.

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