Mexican Everyday: Easy, Full-Flavored, Tradition-Packed by Rick Bayless and Deann Groen Bayless

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Notes about this book

  • Breadcrumbs on March 24, 2010

    This is my "go-to" book for amazing, authentic Mexican dishes. We have never been disappointed with results. Rick's stories, tips and riffs all add to the enjoyment. I've made about 1/3 of the recipes in this book and one thing that always astounds me is how flavourful the final dishes are with so few ingredients.

Notes about Recipes in this book

  • Creamy queso añejo dressing (Aderezo cremoso con queso añejo)

    • Delys77 on October 13, 2015

      Nothing to write home about, but fairly tasty and worked well with the rest of the mexican menu.

  • Lime-cilantro dressing (Aderezo de limón)

    • jjankows on February 23, 2015

      We didn't particularly care for this dressing, but I think it'd be much better to omit the vegetable oil and go with 100% olive oil. The vegetable oil made it a bit too oily for our taste.

  • Roasted garlic dressing with green chile (Aderezo de ajo asado con chile verde)

    • Delys77 on May 17, 2013

      Pg. 56 For me the name was a misnomer since all you can taste is balsamic. It isn't bad, but would require twice the amount of garlic and chile to be anything other than a hum drum balsamic dressing.

  • Smoky chipotle-balsamic dressing (Aderezo de chile chipotle, hierbas y vinagre balsámico)

    • nicolepellegrini on July 19, 2016

      Excellent dressing for a summer chop salad (corn, tomatoes, beans, etc.)

  • Toasted guajillo chile dressing (Aderezo de chile guajillo)

    • ellabee on January 30, 2014

      Excellent on microwave-steamed chayote, tossed with scallions and cilantro. Bayless answered my question on Twitter about the oil temperature ideal for toasting the garlic and dried guajillo: 325F (medium).

  • Tangy avocado dressing (Aderezo de aguacate)

    • mgwalter on January 10, 2016

      Thought this was good, easy to make and a nice change to my usual oil/vinegar dressings. I did add some vinegar at the end; wasn't sharp enough when I tested it and was easier to reach for vinegar vs. squeeze more lime juice.

  • Jicama salad with watercress, romaine and lime-cilantro dressing (Ensalada de jícama con berros, cilantro, lechuga orejona y limón)

    • minerva on November 02, 2013

      Pretty big flavor, jicama cuts the spicy well.

  • Green bean salad with red onion and salsa dressing (Ensalada de ejotes con cebolla morada y aderezo sabor a salsa)

    • NJChicaa on January 24, 2018

      Excellent recipe. Crowd pleaser at summer parties.

  • Roasted eggplant salad

    • ellabee on February 20, 2013

      p. 75-76. Make with roasted garlic dressing p. 56. Serve with black bean cakes with lime crema, and guacamole with toasted tortillas.

  • Chayote salad with tomato and roasted garlic dressing (Ensalada de chayote con jitomate y ajo asado)

    • ellabee on January 30, 2014

      p.77 & 79. First-ever chayote, and this is an easy and delicious way to have it. Add three minutes to microwave time for our 700W model. Made the variation with guajillo-garlic dressing (p.60; made the dressing in the morning to give flavors time to blend in fridge). Bright and with a bit of crunch; outstanding complement to cheesy chicken-peppers-rice casserole.

  • Home-cooked beans [stovetop, slow-cooker or pressure cooker] (Frijoles de la olla tradicional o moderna)

    • meelays on January 14, 2010

      This is a fantastic recipe for beans. Be sure to use the epazote if you can find it. I buy at the local Latino market.

    • westminstr on July 16, 2014

      I used this recipe for santa maria pinquitos in the thermowell. The beans came out well after cooking all day (some could have even cooked a little more, methinks) but I often put garlic in my beans and I missed it here.

    • TrishaCP on April 17, 2012

      Great recipe- I used the slow cooker and the beans came out creamy and perfect. I chose pintos, but this recipe would be great to highlight any kind of good quality beans.

    • mgwalter on January 10, 2016

      Found this to be rather boring upon following the recipe as it was written. Used locally rendered lard and espazote and pintos. After dinner, decided to through in some stock and cook a little longer and will try incorporating it into the retried beans recipe the book has in it.

  • Quick cowboy beans (Frijoles charros rápidos)

    • minerva on February 16, 2014

      Used smoked lamb instead of bacon, was amazing.

    • cespitler on November 03, 2012

      This is one of my favorite ways to use Rancho Gordo beans. I usually opt for a vegetarian version and home-canned pickled jalapenos. The simple recipe is a great way to show off the fantastic flavors of the beans. You won't be disappointed.

    • wcassity on September 12, 2014

      Family favorite. We make this all the time, eat it as a main by dipping tortillas in it.

    • westminstr on March 24, 2014

      This is the best way I know to dress up a can of beans.

    • Breadcrumbs on May 06, 2012

      p. 86 Delicious but not so quick if you are using dried beans! Rick has a recipe for cooking dried beans on p. 82 but mine were almost cooked when I realized this. I’ll try them next time though as he doesn’t soak overnight which is interesting. Once your beans are ready this does come together quickly. I added some extra garlic (used 4 large cloves in total) and since I didn’t have Rick’s more flavourful bean liquid, I used a full 15 oz can of tomatoes to supplement the flavour of the bean water. I likely added 1/4 cup of chopped jalapenos as well. Rick has a riff using Ancho chili powder as well – I added 1 tbsp. These were fantastic. Great with our Cinco de Mayo fiesta and perfect the next day for breakfast w an egg poached in the liquid.

  • Gulf Coast-style white rice pilaf (Arroz blanco)

    • Breadcrumbs on May 05, 2013

      p. 88 Simple, delicious and weeknight-friendly! What more could you ask for in a dish? The stovetop/oven cooking method was quick and efficient. This recipe reminded me why I love RB and this book so much…with just a few seemingly everyday ingredients you truly can produce an aromatic and flavourful dish that is far greater than the sum of its parts. I had the rice ready about 40 mins before we were ready to eat so I also would add that this dish held perfectly in my warming oven. This is a recipe you may quickly discount because, let’s face it, we know how to make rice and this one just has a bit of onion and garlic stirred in. I’ve made many recipes in this book and I’ve passed this one up before for just that reason. It was a mistake. This is lovely. Photos here:

    • westminstr on March 24, 2014

      This is a nice, basic and very flavorful rice. I had to cook it an extra five minutes due to my slow oven.

    • minerva on December 17, 2013

      I added some peas and corn for interest, I sometimes use carrots too in similar recipes.

    • Delys77 on May 02, 2013

      Pg. 88 Made the variations for the rice cooker and the poblano and herbs. Overall a nice little pilaf with a little heat from the poblanos, and lots of flavour with the herbs and alliums. Would repeat this one, but likely with a saucier dish, perhaps the chipotle shrimp. If making it in the rice cooker go with about half the recipe. I substituted anaheim peppers for poblano and that worked well.

    • chawkins on May 27, 2019

      Simple and delicious pilaf. Rather than cooking it in the oven, I cooked mine on the stove top, the way I normally cook rice. Turn it to low simmer once the liquid comes to a boil.

    • NJChicaa on January 24, 2018

      Wonderful version of rice. I make it all the time. Highly recommended.

  • Poblano rice with herbs

    • rjacktoo on June 01, 2013

      page 89

    • TrishaCP on August 23, 2014

      Delicious and flavorful side for any Mexican meal.

  • Classic Mexican red rice (Arroz rojo)

    • Cheri on January 14, 2011

      This was very good, quick, easy. Added quickly sauted boneless chicken thighs and put the frozen peas in at the beginning. Used a fresh pico de gallo, so rice needed a little more liquid. Great quick weeknight dinner.

    • Cheri on January 14, 2011

      Also sprinkled with queso fresco to serve.

    • Breadcrumbs on June 04, 2011

      First made this in '09. Delicious! Used 1 cup enchilada sauce and 1/2 cup Pace salsa. Needed extra stock as rice was still under-done at the 20 min mark. I added pinto beans and sugar snap peas (fresh from Linton's) along w 1 sweet onion, chopped. Topped w grated Monterey Jack cheese. Wonderful!

    • mgwalter on January 10, 2016

      This is going to be as good as the canned salsa you use to make it. The peas were a nice touch. Could have used a little more salt and perhaps would have been worth trying lard instead of oil.

  • Avocado-mango salad with fresh [or blue] cheese, bacon and toasted pumpkin seeds (Ensalata de aguacate y mango con queso fresco, tocino y pepitas tostadas)

    • MWFhome on April 30, 2014

      A delicious combination of flavors. I added a modest amount of grilled pineapple.

    • minerva on September 04, 2014

      Great with blue cheese and bacon. So complex! Had it as a side before, but will have it as a larger portion as a main dish with some bread next time.

  • Ceviche salad with avocado, cilantro, and green chile (Ensalada de ceviche con aguacate, cilantro y chile verde)

    • mcvl on July 17, 2013

      Very good. I added chopped yellow heirloom tomatoes -- at this time of year I'll add heirloom tomatoes to almost anything. Oatmeal? Maybe ...

  • Grilled chicken salad with rustic guacamole, romaine and queso añejo (Ensalada de pollo a la parilla con guacamole rústico, lechuga orejona y queso añejo)

    • aileent1 on June 24, 2012

      I wouldn't make this again. The grilled onions didn't seem to fit very well, even though I love them, and the dressing was definitely missing something and far too sour if made as directed (I cut down on the lime juice and it was too sour.)

  • Roasted mushroom salad with spinach and chorizo [or bacon] (Ensalada de hongos asados con espinacas y chorizo [o tocino])

    • Delys77 on April 29, 2013

      Pg. 109 I was a little worried by this dish as I am not always a fan of warm preparations for salad. That said, I was very pleased with this version. I used the bacon as I couldn't find any good chorizo and I paired it back to 5 slices which was plenty for us. The dressing is warmed so it adds to the smooth and silky flavour of the unctuous mushrooms and and crispy bit of onion and bacon. A very nice main course salad that yields about 3 adult dinner servings for our family.

    • minerva on November 07, 2013

      We love this salad, and will make it many times again. Two caveats. I will double the amount of dressing the next time I make it. Also, I think a more accurate serving estimate is 3 smaller or 2 larger servings, when sprinkled with goat cheese and served with bread.

  • Lentil-rice salad with ham, cucumber, red onion and herbs (Ensalada de lentejas y arroz con jamón, pepino, cebolla morada y hierbas)

    • minerva on November 13, 2014

      Made this with bacon and substituted creamy queso anejo dressing. As a single lunch dish, it only served 3.

  • Creamy corn soup with chicken [or ham] and poblano chile (Crema de elote con pollo y poblano)

    • angrygreycat on November 11, 2018

      I don't own this book, I borrowed it from the library. Made this for a Sunday Dinner with a Mexican American theme. I used a larger sized mesh colander for separating the corn skins from the puree. I think a fine mesh strainer would be pretty time consuming. Made with chicken, not ham. Lovely velvety textured soup.

  • Seafood corn chowder

    • Delys77 on May 06, 2013

      This is a good little soup. The milk makes it quite rich and velvety without adding too many calories and the flavour profile is nice and smoky from the poblano. I didn't strain it so I had some rough corn skins in there, but I was worried that the strained soup would be too watery. Next time I might strain about half of it. Used frozen corn and that worked just fine.

  • Classic tortilla soup with all the trimmings (Sopa tortilla)

    • mgwalter on January 10, 2016

      Thought this was fantastic. Will double or triple the amount of chilies it calls for. Made very thin tortilla chips by julienning and frying the corn tortillas I'd bought for a different dish. Also wonder if a fresh cheese would be better than a melting cheese which the recipe calls for.

    • LaPomme on February 11, 2011

      Page 125

    • wcassity on November 24, 2018

      Great and tasty. Used leftover Thanksgiving turkey. Takes awhile to cook down the chile/tomato paste before adding the broth.

    • apattin on June 28, 2019

      Perfect taste but the chicken was sparse and needed flavor because I did not s&p chicken cubes before adding to soup. Added shredded barbecued chicken (without the barbecue sauce!) and a bit of chopped tomato for even more freshness. Next time I'll either poach the chicken in stock or just go for 100% barbecued.

    • Breadcrumbs on January 13, 2013

      p. 125 Rick has a number of versions of this recipe in his various books. This version has been adapted to be an “Everyday” recipe so Rick encourages some shortcuts including the use of tortilla chips vs frying your own tortillas, the use of powdered pasilla vs toasting your own (tip on p. 123) and using fire-roasted tomatoes vs charring your own veggies for that smoky flavour. In the end this produced a tasty soup but it’s not my favourite version. IMHO, Lisa Fain’s adaptation of another version of Rick’s Tortilla soup produces a superior soup. In particular her additional spices, use of broiled veggies, chipotle chilies and, incorporation of lime juice (vs passing lime at the table) all make for a much tastier soup. Though I wasn’t at all impressed w the Homesick Texan book, it did yield that one outstanding recipe and it looks like it has become my “go-to” Tortilla Soup. Sorry Rick, it pains me to say this!

    • Baxter850 on February 08, 2018

      Super easy and super tasty. Used regular tomatoes.

  • Red chileatole with mushrooms, chicken and zucchini (Chileatole rojo de pollo)

    • sapahl on August 08, 2011

      Pretty killer soup! We make the version with sweet potatoes and shiitakes.

  • Mushroom-potato crema with roasted poblanos (Crema de hongos y papas con chile poblano)

    • minerva on April 14, 2014

      We added home smoked pastrami, it was amazing. I suspect it would be just fine on its own, but it might do well with a small amount of strongly flavored meat in general.

    • Delys77 on May 28, 2013

      Pg. 132 I modified this recipe by sauteeing the mushrooms before they went in to the soup. I also went with 2 anaheim peppers. Overall the flavour was simply, but good. Not blown away though so wouldn't likely make it again.

  • Garlicky ancho chile rub (Adobo seco de chile ancho)

    • JKDLady on April 30, 2014

      10/09 Loved this! I agree with 3 tsp salt instead of 5. I used Aleppo Pepper instead of ancho. I also added onion powder.

    • Breadcrumbs on June 04, 2011

      We loved this rub. Used on chicken and pork. Nice balance of flavours. I used 3 tsp black pepper, 1 tsp chipotle powder and 3 tsp salt (vs 5). Terrific.

  • Chunky fresh tomato salsa (Salsa Mexicana)

    • nicolepellegrini on December 08, 2020

      A very good salsa. The combination of textures from pulsing part of the ingredients, then keeping others diced and chunky, gives it a unique appeal and consistency. I used pan-roasted garlic since I can't tolerate raw garlic.

    • Jviney on September 15, 2019

      Very good with summer tomatoes. The recipe doesn’t specify whether or not to seed the chile peppers and I wish I had kept some seeds for heat. Next time.

  • Rustic roasted tomato salsa (Salsa de molcajete)

    • Breadcrumbs on June 04, 2011

      Such wonderful flavours from such a quick and easy recipe w so few ingredients. Absolutely delicious We've tried w lime juice and the cider vinegar and prefer the lime juice.

    • minerva on November 03, 2013

      We made with habanero and it was insanely spicy. We liked that, but I imagine the serrano option is much more moderated.

    • jjankows on February 23, 2015

      This has been my go-to salsa recipe for years. Lime juice, for us, is absolutely essential!

  • Smoky chipotle salsa with pan-roasted tomatillos (Salsa de chipotle con tomate verde asado)

    • JKDLady on April 30, 2014

      If making this for someone who doesn't like a lot of spice, remove the seeds and veins from the chipotles. You will still get the smoky flavor without too much heat. I, on the other hand, love all the spice/heat I can get!

    • Delys77 on May 17, 2013

      Pg. 149 Not too spicy, with great tang from the tomatillos. You can put a bit less water.

    • Breadcrumbs on June 04, 2011

      Another hit from Rick! Outstanding salsa, love the charred tomatillos. Our chipotles must be much, much hotter than Rick's though as 1 was more than hot enough for our tastes.

  • Fresh tomatillo salsa (Salsa cruda de tomate verde)

    • nicolepellegrini on September 27, 2020

      Glad I read the comments and followed clkandel's suggestions. I added one lime and half the water suggested as it was definitely enough. I also used roasted garlic since I can't eat it raw. A very vibrant green salsa with a fresh flavor.

    • jenmacgregor18 on August 17, 2016

      Ok, I cheated and used canned tomatillos; but it still turned out well. It was delicious win the vegetable enchiladas that I made with zucchini, corn, red onion, black beans & white cheddar.

    • clkandel on July 01, 2019

      Very fresh tasting salsa. I added the juice of 1 lime. Add the water a little at a time. I didn't even use the least amount listed and I thought it was a bit watery.

  • Roasted tomatillo salsa (Salsa de tomate verde asado)

    • cespitler on August 26, 2017

      This is my go to green salsa recipe--I typically at least double it. I include at least one tomatillo plant in my garden just for this. Along with chips it goes to work with me and is always welcomed by my team.

    • cespitler on November 03, 2012

      The first time I made this recipe, I had purchased a basket of tomatillos at the market and only needed a few for the intended recipe. This was my way to 'use up' the remaining tomatillos. Now I buy them especially for this recipe. It's become a favorite and I usually double the amount when I make it. It's easy to adjust the heat for specific audiences.

    • smtucker on August 22, 2017

      Love to make a large batch of this salsa when the tomatillos and garlic are in season [like now.] Freeze in containers for the long and dark winter.

  • Roasted fresh chile salsa (Salsa de chile fresco asado)

    • NJChicaa on January 24, 2018

      Extremely hot as written.

  • Grilled red-chile steak with sweet plantains, red onion and chipotle salsa (Carne asada con plátano macho y salsa de chipotle)

    • Delys77 on May 21, 2013

      Pg. 168 The rub for this was nice and smoky from the ancho chile powder, it made for a very flavourful steak when prepared with flank steak. The onions are a good accompaniment but they do fall apart on the grill so I would suggest using a grill pan. I couldn't find plantain so I went with the suggested riff of potatoes which I simply roasted in the oven. I would repeat this dish.

  • Grilled chicken breasts [or thighs] with tangy Yucatecan spices, seasonal vegetables and roasted fresh chile salsa (Escabeche de pollo asado con verduras de temporada y salsa de chile verde asado)

    • Delys77 on May 06, 2013

      This was a lovely dish for the bbq. Used thighs and did them on charcoal bbq, the result was smoky and tangy. I sauteed the zucchini with a little garlic oil instead of putting them in the microwave. The salsa is very spicy, I would up the garlic, add a bit more water and decrease the jalapeno's by one. That said, it was a very nice combo with the chicken and the pickled red onions, which are a must to go with this dish. Lovely meal.

    • TrishaCP on April 20, 2014

      I made just the chicken, as it was a weeknight and I already had sides. It was tasty, but the flavors didn't pop out from just the rub like I was hoping. I am guessing then the intent of the chicken is to be the background note and the book's salsa and red onions are intended to push the flavors over the edge. So definitely plan on serving with one or both, as I will next time.

  • Grilled fish in tangy Yucatecan achiote with green beans and roasted tomato salsa (Tikin xik [Pescado asado al achiote con ejotes y salsa de molcajete]}

    • sapahl on August 08, 2011

      This is very delicious. Also, try the shrimp variation with refried black beans - a total crowd pleaser.

    • JKDLady on April 30, 2014

      This was good, not great. I do like to vary my fish, so I will probably make this again just for something different.

  • Grilled roadside whole chicken with knob onions (Pollo a las brasas con cebollitas)

    • Rinshin on August 03, 2017

      Excellent taste using chicken thighs cooked with charcoal grill. Added the grated rind of orange along with the juice to the wet rub.

    • Delys77 on July 07, 2020

      The onions were very nice but I didn't love the marinade on this chicken. I found the combo of orange juice and cloves/cinnamon not to my taste.

    • smtucker on August 22, 2017

      Excellent! I used 6 chicken thighs, keeping the marinade amount the same. I chose to grind my chili powder after roasting the peppers and selected one ancho and one mulato. Excellent choice. I also smeared the marinade on the chicken about an hour before cooking. The chicken thighs took longer than indicated: 55 minutes. Loved the complexity of flavor for so little effort.

    • westminstr on March 24, 2014

      I coated my chicken pieces with the rub/marinade and roasted them in the oven at 450. I basted halfway through with the remaining marinade, and at the end I turned the heat down to 400 because the marinade was starting to burn. Verdict: delicious! I'm sure this would be even better cooked on a charcoal grill, but as it was we enjoyed it.

  • Grilled pork adobado with smoky roasted sweet potatoes and guajillo salsa (Puerco adobado a la parilla con camote y salsa de chile guajillo)

    • heatherlee on July 30, 2019

      This yielded a lot of marinade - much more than I needed. Next time I will make half the amount of marinade and prepare it the night before to reduce my prep time for an after-work meal.

  • Chorizo, potato and mushroom tacos (Tacos de chorizo con papas y hongos)

    • Breadcrumbs on May 06, 2012

      p. 189 Outstanding! I love it when a recipe sounds delicious and still manages to exceed your expectations. This was a runaway hit for us! LOVED the flavour and texture the grated potato brought to the mix. Likewise we thought the mushrooms were a fantastic addition as they were a surprise element. I used king oysters so they had that meaty texture that folks loved. The chorizo is definitely the star of this dish so it pays to have excellent quality sausage. I purchased mine at Segovia and they were ridiculously good, perfectly seasoned. We just couldn’t stop eating these despite having a wide variety of other dishes to choose from. Amazing! Photos here:

    • chefmichael on August 07, 2018

      Suggestion for making this: before cooking, take some of your fresh chorizo, form it into a small patty, and fry it up. Taste it for seasoning to know whether you will need more salt etc. in the dish or if it is highly seasoned already from the market you bought it at. In MY case, I bought beautiful-in-appearance (the annato color) fresh chorizo from my local Mexican market. But the finished mixture was quite bland even with salt because the chorizo was barely seasoned. That said, my Mexican market had two varieties of chorizo - one presumably "regular" and the other labeled "spicy". Next time I'll buy the spicy AND taste it ahead of cooking the rest of the ingredients. Lesson learned. Really wanted and expected to like this after the other reviews, but like many things in cooking the result will depend heavily on your ingredients. So taste before you cook, and adjust accordingly.

    • TrishaCP on July 29, 2012

      These are a breeze to make and really delicious. I used a high quality Colombian chorizo from a local butcher, a bit less than the recipe called for but sufficient to flavor it. I also used half yellow potatoes and half purple (since that's what I had on hand)- really pretty colors from those choices.

  • Smoky pork tinga tacos with avocado and fresh cheese (Tacos de tinga Poblana con aguacate y queso fresco)

    • TrishaCP on July 17, 2013

      This is really an amazing dish- by far the best thing I have ever made in a slow cooker. I only used 2 chipotles out of caution, but without the optional chorizo, it wouldn't have been spicy enough for us. (Though the dish did seem to get spicier the day after cooking.) Ate as both a taco and as a stew- great both ways.

    • mirage on January 16, 2010


    • Breadcrumbs on June 04, 2011

      Easy and excellent this slow-cooker dish won raves at a superbowl party the first time we served it and it's been delighting us ever since. Once again, only used 2 chipotles and that's plenty hot, even for our heat-loving bunch. Terrific dish!

    • wcassity on September 12, 2014

      Very tasty. Great slow cooker recipe. I added chopped swiss chard at the end.

    • Delys77 on October 13, 2015

      This was very easy and very tasty. No need to brown the meat before it goes in so this can be done fairly easily in the morning. The potatoes seemed like an odd addition for a taco but it works very well. Smokiness of the chipotle is a winner here.

    • julesamomof2 on February 06, 2020

      This was surprisingly delicious for a slower cooker recipe. It was, however, much more work than I expected, between browning optional chorizo, thickening the sauce, and shredding the meat. Not what I wanted to be doing in the middle of the Super Bowl. Next time, I'll make it all in advance and then reheat in the slow cooker, especially if I'm entertaining. Like another reviewer noted, I thought the addition of potatoes interesting, and while it was fine, I'd reduce those a bit next time.

  • Chipotle beef tacos with caramelized onions (Tacos de carne asada enchipotlada)

    • Delys77 on May 17, 2013

      Pg. 194 These were exceedingly simple to make and quite tasty. The adobo in the rub and the salsa give the dish a smoky flavour that is a great compliment to the beef and the onions. I liked the slightly crunchy yet browned onions, and loved the salsa that is suggested as an accompaniment. I would suggest doing the steak on medium for about 4 minutes per side, then putting into an oven for about 5 minutes at 350. Then you can let it rest outside the oven tented for another 5-10 minutes.

    • NJChicaa on January 24, 2018

      These tacos were pretty bland to us. I wouldn’t make them again.

  • Green chile chicken soft tacos (Tacos de pollo al chile poblano)

    • Delys77 on February 27, 2015

      Pg. 198 I also really liked this dish. The combination of flavours is very nice and it fairly healthful. I would suggest pulling the chicken, slicing, then returning to the pan for the glazing with lime. This way more surface area will be flavoured. I also found that my chicken needed about 12 minutes cooking. Tomatillo salsa is perfect accompaniment here, except that I blended the onion into the salsa.

    • sapahl on August 08, 2011

      This recipe really turned me on to the wonders of poblanos. The technique of glazing the chicken with lime and garlic is really nice and very tasty we have substituted cider vinegar for the lime in a pinch and we probably like that version even better!

  • Chipotle chicken salad tacos with avocado, red-skin potatoes and romaine (Tacos de ensalada de pollo enchipotlado con aguacate, papas y lechuga orejona)

    • Delys77 on May 30, 2013

      Pg. 200 Cook the potatoes for about 6 minutes and simmer the chicken breast for about 12 then let sit in the stock for about 20 minutes. Finally add 1 to 2 more chipotle and some green tabasco. The result is a very creamy yet healthy taco that is out of the ordinary and very easy to make.

  • Seafood salad tacos with tomato, radish and habanero (Tacos de mariscos a la vinagreta)

    • chawkins on June 16, 2019

      Great summer fare, light, refreshing with minimal preparation. I halved the amount of shrimp, intending to make only half of the recipe. However, my mind was elsewhere when I started prepping the veggies for the salad and chopped the amount for a whole recipe. Luckily, I caught myself before adding the shrimp, the avocado (my own addition) and the lime juice, so I simply saved half of the chopped veggie for another round tomorrow with pacific rock fish rather than shrimp.

  • Swiss chard [or spinach] tacos with caramelized onion, fresh cheese and red chile (Tacos de acelgas [o espinacas] con cebolla caramelizada, queso fresco y chile rojo)

    • Delys77 on May 02, 2013

      Pg. 205 Wouldn't be likely to repeat this one. The dish comes together very quickly and has lots of greens, but the flavour profile is a little one note. The cheese, salsa, and even the veggies give this just too much tang.

    • wcassity on September 12, 2014

      Great use for summer swiss chard. I added a little chorizo for extra flavor and heat.

    • westminstr on July 16, 2014

      I mixed in some leftover pork to make a heartier taco and used ricotta salata for the cheese. I really enjoyed these tacos but I was the only one.

  • Tomatillo-sauced enchiladas with spinach and mushrooms (Enchiladas verdes de espinacas y hongos)

    • NJChicaa on January 24, 2018


  • Tomato-and-jalapeño-sauced enchiladas with sour cream and aged cheese (Enjitomatadas con crema y queso añejo)

    • abettino on October 16, 2011

      shredded chicken can be replaced with beef or pork as well

  • Red chile enchiladas with chicken and melted cheese (Enchiladas rojas de pollo con queso derretido)

    • chawkins on October 31, 2020

      Delicious sauce, I used 3 guajilos which weighted to a total of one ounce and about 30 oz of fresh tomatoes from the garden. I did not peel nor seed the tomatoes, the Blendtec did a good job, there was no need to strain even though I did.

    • mgwalter on January 10, 2016

      Looked awesome going into the oven, but was really dry coming out. Will try again and use more liquid as the tortillas sure soaked it up. Felt it needed something acidic in it, but at a loss for what that might be. I agree with the previous notes - the sauce is really, really good, and might be even better mounted with some butter. :)

    • JKDLady on April 30, 2014

      I use this as a sauce for my boys' enchiladas. They prefer a red, non-spicy sauce. I use 2 T medium chile powder. This also is fast to make!

    • CRCarroll6 on January 03, 2015

      Made this sauce a couple of times. Fantastic! I throw the works into the Vitamix and call it good rather than straining.

    • Breadcrumbs on June 04, 2011

      This dish is absolutely delicious! I use the riff which subs chipotles in adobo for the guajillos. After trial and error, we've landed on 1 chipotle as the sauce was super-hot w three and still too hot w 2! We sandwich this between 2 tortillas as our are quite small. Just fabulous, rave reviews always.

    • blintz on May 26, 2020

      This is a wonderful sauce for enchiladas. I used 6 Guajillo chiles and because I only had a food processor, I tried to strain out the bits of skin, but it was going to take too long, so I ignored that direction and it was just fine.

    • nicolepellegrini on June 19, 2015

      Loved it. The sauce (I made with guajillos) was so addictive and tasty that I could have just eaten it all up with a spoon. I actually made these using shredded pork from a leftover pork loin and pork stock, instead of chicken, worked perfectly fine.

    • LaPomme on February 14, 2011

      This recipe yields a wonderful, spicy enchilada sauce. I used the dried chiles and went through the step of straining the sauce. Straining probably added 10 minutes or more to the prep time.

    • averythingcooks on July 26, 2020

      I only made the sauce this time (and used a different book/recipe for the filling). This is a delicious & rich sauce - 1 cut it in 1/2 using 1 dried guaillo & 1 dried New Mexico chili. I also have little patties of chili paste made from various dried chilis in the freezer - I think these little flavour gems would also work in this sauce.

    • ashallen on October 16, 2019

      Great recipe for classic chicken enchiladas with red chile sauce - my husband loooooves these. We use ancho chiles and baked chicken thighs for the cooked chicken. Recipe calls for 8 oz cooked chicken - we've used anywhere from 8-14 oz. I lightly toast cumin seed and grind it fresh. Semi-dry mozzarella has worked OK when other cheeses weren't on hand. With anchos, I find that some of the immature (and very tough!) seeds survive the blender, even when I use the Vitamix, so I usually strain the sauce. Be careful when reducing the sauce - it wants to spatter!

  • Jalapeño-baked fish with roasted tomatoes and potatoes (Pescado horneado al jalapeño)

    • mamacrumbcake on October 14, 2020

      This is very quick and tasty. If you can get roasted tomatoes, use them instead. The salsa is really good for a pantry salsa. We used to make it all the time years ago and everyone liked it. It does need salt and more acidity than the recipe calls for.

    • Delys77 on May 15, 2013

      Pg. 239 I might try this again, but with a few modifications. As is I found the mahi mahi good but a little bland in and of itself. The sauce is delicious, but there was quite a bit of it and it totally overwhelmed the fish. As for the potatoes, I was dubious about the microwave method, but it was very easy and they had a nice texture. If I were to repeat I would still go with the bit of oregano in the sauce, but I would simmer the sauce separately in a little saucepan, while I cooked the fish using Rick Moonen's broiling method. The potatoes I would still microwave to parcook but I would also add them to the pan that goes under the broiler so that they could crisp a bit. I would then plate the potatoes and fish and sauce gently with some of the sauce, reserving the rest in a little ramekin for each dinner guest. I think this would yield better results.

  • Seared salmon with spinach and creamy roasted peppers (Salmón con espinacas en crema verde)

    • mamacrumbcake on July 10, 2020

      Really good! The spinach in poblano cream sauce is evocative of a lighter, saucier creamed spinach, Mexican style. Rick Bayless suggests serving with roasted potatoes, and it is indeed very nice with them. The sauce needs about ¾ teaspoon of salt to bring out the flavors. Without sufficient salt, it tastes flat and bland. I prepped the sauce and the spinach after lunch because I had a 5 pm meeting. With those components done, this was a very quick dinner to put together. I think the leftover potatoes and sauce would make very nice tacos. In fact, I can see myself making just potatoes and sauce for vegetarian tacos. This sauce would also be nice with chicken or pork tenderloin.

  • Snapper with zucchini and toasty garlic mojo (Huachinango al mojo de ajo con calabacitas)

    • wcassity on September 12, 2014

      Really excellent. A lot of flavor from a simple recipe. Followed the recipe exactly. Great summer fish recipe.

    • JKDLady on April 30, 2014

      This was very good. I used only 1 zucchini, but I also served another green vegetable on the side. I thought it could use a bit more spice so I added a little jalapeño.

    • nicolepellegrini on July 04, 2018

      I thought this was okay for a quick, no-fuss meal but nothing special. A bit one note, and that the fish could have used some more seasoning of some kind, or maybe a flour or cornmeal crust.

  • Trout with macadamias, serrano and green beans (Trucha con macadamias, chile serrano y ejotes)

    • mamacrumbcake on August 14, 2020

      This was very nice, served with a simple rice pilaf. It is not difficult to make and once everything is prepped, it goes very quickly. It has a nice, bright flavor, but not overly acidic (which I was afraid of). The vegetable and macadamia mixture, when combined with the rice is very enjoyable. I love the green beans with rice!

  • Chipotle shrimp (Camarones enchipotlados)

    • chawkins on July 05, 2018

      Easy, fast and quite tasty. I used two chipotles and the heat level was just right for us. Served with cilantro lime rice.

    • Delys77 on March 06, 2013

      Pg. 251 This dish gets 5 points for ease of preparation and flavour. As the other review says, there are a hand full of ingredients that compliment each other very well. I only needed about a half cup of stock and we went with 2 chipotle. Served with a nice green salad and crusty bread.

    • TrishaCP on May 17, 2015

      Fast and delicious, though my husband mistakenly added a third chipotle and it pretty much blew us away with heat. (The recipe says 2-3, but 3 is only recommended for real chile heads.) I added summer squash to serve with rice to make a complete meal. I will definitely make this again!

    • britt on April 04, 2014

      I thought this was good, but my husband LOVED it. Nice weeknight option. I boiled the shrimp shells in 3 cups water for about 5 minutes and used that for stock. I ended up only needing about a half cup, though. Used just 1 lb of shrimp, and that yielded 3 servings for us. Served with rice and a salad dressed with the Lime-Cilantro Dressing from the same book, which I thought paired well.

    • Lindalib on December 17, 2014

      Adding my voice to the chorus, this was an easy and delicious weeknight meal, even though it was sadly not garnished with cilantro because I didn't have any on hand.

    • ellabee on June 12, 2013

      p.252. Made a variation that's in the online recipe but not the cookbook: saute zucchini and cook with the sauce before adding the shrimp, for a one-pot meal (over rice). Easy and delicious, with leftovers for the two of us.

    • Breadcrumbs on June 04, 2011

      Another huge hit from Rick. Very good and easy this dish has so few ingredients yet the final dish is jam-packed with flavour. 1 chipotle is plenty for our tastes. Yum!

    • hilarie on December 15, 2019

      Used one chipotle for kid friendliness, but added some smoked paprika to make up for it. Served over quinoa with sauteed chard. Easy quick dinner.

  • Yucatan-style shrimp in achiote

    • Breadcrumbs on May 05, 2013

      p. 253 Fabulous! This recipe is a riff on the chipotle shrimp recipe in this book w the following exceptions: instead of chipotle and adobo, you add achiote to the blender and, a little lime juice to the broth. I opted for chicken broth since that’s all I had on hand and I think it’s that spritz of lime juice that really “makes” this dish. That little bit of citrus combines perfectly with the earthiness of the achiote really draws out the wonderful briny flavour of the shrimp and brightens the flavours of the tomato sauce. We loved this Don’t pass this one up if you’re a shrimp lover. I actually think this would be great w fish poached in this lovely sauce as well…and I wouldn’t have said the same thing about the chipotle version which is a house favourite btw. Photos here:

  • Chicken in Oaxacan yellow mole with green beans and chayote [or potatoes] (Mole amarillo con pollo con ejotes y chayote [o papas])

    • TrishaCP on May 05, 2012

      This was good but not great- I was hoping for a little more heat and not as much blandness. I also thought the sauce was a little too thin for my liking- would use more masa harina next time to thicken things up.

    • JKDLady on April 30, 2014

      I doubled the spices and cut the chicken broth to 2 cups. I also added 4 T of masa harina instead of 1. Yes, I made a lot of changes, but it was worth it.

    • minerva on November 04, 2013

      As we tend to do, we added a little bit more of all the seasonings. It turned out wonderfully, and was quite easy.

  • Chicken in tangy escabeche of caramelized onions, carrots and jalapeños (Pollo en escabeche de cebollas caramelizadas, zanahorias y jalapeños)

    • minerva on December 17, 2013

      I will probably use boneless chicken for convenience next time, this took longer to cook than stated. Otherwise delicious.

    • heatherlee on February 18, 2019

      I used boneless chicken breasts. This was very piquant with the vinegar and pickled jalapeños. I did like the allspice (not something I use often). Next time I will use less vinegar to suit my family members.

  • Slow-cooked chicken with tomatillos, potatoes, jalapeños and fresh herbs (Pollo pulquero)

    • minerva on November 13, 2014

      I made this in a dutch oven, boneless thighs, banana leaf lining the pot, epazote instead of cilantro. It was surprisingly bland! I like the idea of this, but if I try again I'd use less potatoes, more salt, and maybe some chiles poblanos.

    • JKDLady on April 30, 2014

      This was too many thighs for my slow cooker. I used bone-in. I had to cook the entire 6 hours to get the veggies tender enough. I did try this again and cooked it in the oven. It was much, much better.

    • zorra on September 05, 2013

      Disappointing. Perhaps partly my fault--in deference to others, used mild pickled jalapenos. But the flavor of the sauce was still good. Disliked the texture though. Both the chicken & the potatoes were almost mushy, overcooked. Maybe better in the oven or perhaps on low setting, or just 4 hours on high. Not sure I'll try again.

  • Chicken a la Veracruzana (Pollo a la Veracruzana)

    • PennyG on September 27, 2014

      This was nice. Chicken was falling off the bone and the sauce was good. I would add more olives. More of a winter dish than for a still hot and humid evening in San Antonio!

    • heatherlee on March 06, 2019

      I opted to puree the fire roasted tomatoes using an immersion blender. The parsley added to the sauce just before serving brought a certain bitterness to the dish that I didn't like. Next time I will skip the parsley and add more of the manzanilla olives.

  • Red chile chicken and rice with black beans (Arroz rojo con pollo y frijoles negros)

    • hbakke on April 23, 2020

      Delicious! I used cubed chicken thighs instead of chicken breast and ground 3 dried ancho chilies for the powder. I served this with sour cream, cilantro, salsa, and tortilla chips. Yummy! This would be a good burrito or enchilada filling.

    • Breadcrumbs on June 04, 2011

      This dish is simply excellent. The Ancho chilli is not hot but Rick's chipotle salsa sure is and the combination is perfect! I made some slight variations. I cut the chicken into strips and tossed w the ancho and salt then cooked. We serve on flour tortillas w some Mexican cheese sprinkled on tope. Fabulous!

    • westminstr on March 24, 2014

      Made with bs thighs instead of breasts, and would make that change again. For the chile, I used half ancho and half smoked paprika, which is an option mentioned in the riffs. For the rice, I used calasparra. I garnished with both spring onion greens and chopped cilantro, used extra of each, and that was good since I didn't have any salsa to go with it. This dish was gutsy and robust from the garlic, onion and chiles, though not at all spicy. I would have liked some salsa to add heat, but even without it, this was a very flavorful dish. I was a bit surprised how much my family LOVED this dish, especially my kids!

    • sapahl on August 08, 2011

      This is and easy and satisfying meal - always a crowd pleaser!

    • Delys77 on June 03, 2013

      Pg 267 Flavourful without being too spicy, and very easy to put together. Rice after the 12 minutes was still a little chalky so the extra five minutes he suggests was just right. I think this definitely needs a little salsa and even a bit if crems would be nice. Make sure to season the chicken well, you could also cube and toss with the rub then cook.

  • Tomatillo pork braise with pickled chiles (Pollo en salsa verde con jalapeños encurtidos)

    • JKDLady on April 30, 2014

      I used a bone-in pork shoulder, but I de-boned it and cut it into the cubes. I added the bone to the pot. I also browned the meat first. I know it takes a little more time, but I find it better this way. I also added more jalapeños and didn't scrape out the seeds. I cooked this in the oven because I prefer that to the slow cooker, especially for this cookbook.

    • nicolepellegrini on October 18, 2019

      Cooked it low and slow on the stove top instead of in a slow-cooker or the oven. Wasn't sure how it would come out - seemed so basic and without any real seasoning besides salt and Worchestershire sauce. Was really surprised with the flavor once it was done! Meat was tender and it had a lot of the flavor of a salsa verde stew without the effort. Still, I might brown the meat first next time for a bit more depth of flavor. May make this for my holiday party this year as it's so simple and hearty.

    • bethihearyoucalling on July 07, 2011

      Made with half lamb stew meat, half boneless/skinless chicken thighs. Really good!

  • Guajillo-spiced pork and potatoes (Puerco y papas al guajillo)

    • ashallen on October 10, 2019

      Perfect recipe for the slow cooker. Potatoes were succulent (I had to restrain myself from fishing out just the potatoes and eating them immediately!) and pork was perfectly cooked - fully tender and all fat/membrane bits fully rendered. Chili sauce is deeply earthy with just a bit of sweetness from the tomatoes. Given the meaty/earthy intensity of the dish, I've liked it best when paired with light, fresh and acidic things. Used Yukon Gold potatoes, well-trimmed Boston butt pork, all ancho chilies (I like their sweetness), fire-roasted tomatoes and Mexican oregano.

    • Cochise on November 30, 2019

      WOW. What a fantastic depth of flavour for not much work. I used half ancho and half guajillo, and it was a great balance of heat and earthiness. Will definately cook again.

    • averythingcooks on September 14, 2020

      I made a 1/2 recipe of this using just over a pound of cubed pork shoulder, a mix of guajillo & ancho peppers and a small can of mild Rotel tomatoes. I also used Yukon gold potatoes & ended up using a smaller amount as I was watching them pile onto the pork in my Dutch oven (for the 300 degree oven braise method). When it came of the oven, I gave it a good stir with a fork to break up the meat & potatoes and we ultimately used it a taco filling (with pickled onions, hot peppers, corn relish, lime crema, grated cheese etc). We both agreed that it was good but not better than the SFAH beer/chile braised pork that I usually make for tacos.

  • Pork tenderloin a la Mexicana (Puerco a la Mexicana)

    • mamacrumbcake on March 17, 2016

      This was very nice. It came together pretty quickly--even including roasting the poblanos. It's a fairly low-fat dish too so if you are watching your diet, this is satisfying and flavorful, without being rich or heavy. In the future, I might add one or two additional poblanos because I like the flavor. Side note: our local grocery stores label fresh poblanos as "pasilla" chiles. I did a little research and learned this is quite common in the US.

    • aeader on December 20, 2020

      We liked this but didn't love it. The flavors were pretty mild, although I did only use water for the liquid as I realized too late that I didn't have broth or Worcestershire sauce. My pork tenderloin was a little larger than called for so I browned the meat in two batches. The 12" skillet was just barely large enough at the end when all the ingredients were in it together. This took a little too long for a weeknight for us. Would probably make again using broth and upping the seasonings.

  • Mexican beans with chorizo and greens (Frijoles con chorizo y espinacas o acelgas)

    • Delys77 on May 22, 2013

      Pg. 284 Simple but very healthy and tasty. Added a bit more chorizo to satisfy the carnivores and increased the feta a little as well. Cooked the spinach directly in the pot to avoid using the microwave. Weeknight winner!

    • mamacrumbcake on February 08, 2020

      This was very simple, quick, and delicious. I love the spinach with black beans. It can be eaten over rice to make a full meal. My husband did not enjoy this as much as I did.

    • KissTheCook on October 09, 2018

      Used jalapeno deer sausage, precooked pinto beans, Swiss chard & 2 of the canned chilis (froze the rest). Terrific.

    • MollyB on July 24, 2018

      Great recipe, made with spinach and garnished with goat cheese. I would recommend making it ahead if you can - it was very good the first night, but fabulous the next day.

    • Breadcrumbs on June 04, 2011

      I'm beginning to sound like a broken record w the recipes in this book however, I can't help but say that we absolutely loved this super-easy dish! Made as set out in the recipe without modifications and it was perfect! Well received by all, such big flavours and, love it w the spinach. Looking forward to trying w chard this summer. Excellent!

  • Chipotle meatballs (Albondigas al chipotle)

    • DKennedy on March 29, 2014

      The recipe for the meatballs can also be used to make a very moist, flavorful meatloaf. I prepared as described in the recipe, then baked it free form for 15 minutes at 450. After 15 minutes, I submerged it in the sauce and cooked for an additional 20 minutes at 450. I then sliced the meatloaf, set aside the sauce, and added the chicken stock and the meatloaf back to the pan. The chicken stock melded with the remaining chipolte sauce that clung to the outside of the meatloaf resulting in a wonderful broth. Sauce was served on the side. My family loved this meatloaf and I will definitely make it again, but I might play with the sauce, which was too spicy and not perfectly balanced as written.

    • TrishaCP on July 05, 2018

      We really liked these too, though next time I will definitely use two chipotles instead of the one that I used this time. I only have a small food processor at the moment, so I blended the bacon, garlic, and mint together, and then mixed that into the pork and other ingredients with my hands. I also used pureed fire-roasted tomatoes, and just added the rest of the ingredients to that mixture in the saucepan- came out fine. (No stock used or needed.) I served them with rice, but I think they will be best in a sandwich.

    • wcassity on December 20, 2016

      We love these - a big family favorite. Less than hour from beginning to end. I don't add the broth at the end - already plenty saucy.

    • sosayi on November 08, 2017

      My first time making these last night and I thoroughly enjoyed them. Very easy! Initial prep in the food processor helped with that (I added the mint leaves to the initial bacon/ garlic/ etc. processing), but I'll mix that by hand with the ground pork next time for a bit better texture, I think. I'd be interested in trying this as meatloaf, too, as per DKennedy's suggestion. I used the meatballs in a Mexican "torta" (with avocado, pickled red onions, cotija, shredded cabbage) and I think the meatloaf would be easier to eat that way.

  • Quick-seared poblano beef tips (Puntas de filete al chile poblano)

    • Delys77 on May 03, 2013

      Pg. 292 I suggest cutting the potatoes a bit smaller as they took closer to 35 minutes (much of it covered) when I cut them to 1 inch cubes. Overall the flavour of the dish is very nice, with the beef remaining super tender and the sauce's flavour making up for the leanness of the dish. The roasted peppers add a nice touch. Overall pretty good.

  • Slow-cooked achiote pork (Cochinita pibil)

    • JKDLady on April 30, 2014

      I preferred to serve black beans with this instead of rice.

    • MmeFleiss on October 01, 2017

      I served this at a party, doubling everything. I cooked for the same amount of time, but next time I will add another hour. A huge hit for so little effort.

  • Pineapple [or other fruit] skillet upside-down cake (Volteado de piña [o otra fruta] en sartén)

    • JKDLady on April 30, 2014

      This was nice and easy, but way too sweet. Next time I would try 1/4 cup instead of 3/4 cup.

    • westminstr on March 24, 2014

      Made with 3 cups of chopped rhubarb. I did not increase the sugar to compensate for the rhubarb's tartness, and I was glad I didn't. In fact, next time I would add even more rhubarb, as it reduces greatly, and I would use a tad less sugar, as I found the cake a bit sweet. We enjoyed this cake! Will make again with other fruit.

    • hilarie on June 11, 2020

      6yo didn't like the cake part? I dunno. But this recipe is really versatile.

  • Skillet fruit crisp (Cazuela de frutas empolvoronadas)

    • westminstr on October 06, 2014

      Made with a bunch of peaches/nectarines that were too mushy to eat out of hand. No butter in the house so subbed a combo of coconut and olive oil. Also cut back on the sugar a bit (just 1 tb to caramelize the fruit, and cut the white sugar back to 1/4 cup, but added a little extra brown sugar). It was still quite sweet, I think I could cut back even more. I liked the pumpkin seeds very much and would like to try with apples and butter as written.

    • JKDLady on April 30, 2014

      Fast, good, and easy.

  • Salmon in luxurious green sesame pipián (Salmón en pipián verde de ajonjolí)

    • jenmacgregor18 on August 17, 2016

      I had some leftover tomatillo salsa and used it with salmon. I liked it; not my favorite salmon recipe; but a nice variation. Tomatillo salsa cuts the richness of tahini & salmon. I probably won't repeat; just because D did not care for it. Otherwise, I'd be curious how this would work with other fish.

    • mamacrumbcake on October 14, 2020

      This is good but not as good as the salmon with poblano cream and spinach. I used a good roasted tomatillo and hatch chile salsa—it made this a manageable weeknight dinner. We had steamed potatoes instead of peas because my husband does not like peas. The sauce is very nice with potatoes.

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  • ISBN 10 039306154X
  • ISBN 13 9780393061543
  • Linked ISBNs
  • Published Feb 17 2006
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, including authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls.

As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection 90 full-flavored recipes--like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans--that meet three criteria for everyday food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals--no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out.

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