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More Mexican Everyday: Simple, Seasonal, Celebratory by Rick Bayless and Deann Groen Bayless

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Notes about this book

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Notes about Recipes in this book

  • Green chile adobo (Adobo de chile verde)

    • SheilaS on November 09, 2016

      Great stuff to have on hand. I used it in the herby green chile rice from this book but also on eggs, roasted vegetables, fish, sandwiches, quesadillas, etc. It kept its beautiful emerald green color for weeks in the fridge.

    • BethNH on February 13, 2018

      Basically a pesto made with cilantro, parsley and serrano chiles. It comes together very quickly in the blender and was great served with the skillet tacos.

    • hirsheys on February 20, 2018

      This is a lot like a pesto, but just a little more work to make (you have to roast the peppers and garlic first). I don't think it's a great idea to store this forever in the fridge, but made a half batch and froze half of it. I used some of the adobo in a fantastic quesadilla (with chihuahua cheese) and some in the herby green chile rice. I used just 2 serranos in the half batch (so the lower end of the amount recommended) and found it to be just the right level of spicy for me. I'm excited to use the frozen batch for the skillet tacos with shrimp.

    • Rutabaga on September 05, 2018

      Wow! How can something so simple taste so good? I made this for the chicken skillet tacos, which were delicious. It's a great make-ahead sauce that would be an excellent accompaniment to many Mexican (or Mexican-American) dishes.

  • Sweet-sour dark chipotle seasoning (Salsa negra)

    • hirsheys on February 28, 2018

      I made this for the eggplant recipe - it's super tasty, though I was not as in love with it on cooked shrimp as I wanted to be. (The eggplant dish, on the other hand... ) One quick note: when making this, I misread the recipe (as I have multiple times with this book) and accidentally added the soy sauce in with the rest of the ingredients, then reduced the whole mess until the "runny ketchup" stage. I had to wing things a bit because of this mistake, but again, as usual with this book, the sauce came out no worse for wear.

  • Creamy zucchini, corn and roasted poblanos (Calabacitas y elote con rajas y crema)

    • hirsheys on February 16, 2018

      I used a slight variation on the method in the book (rather than start with the rajas, I sauteed the zucchini/corn first) - mostly because I was trying to save myself dishes. I first roasted the poblanos over my gas burners (and appreciated Bayless' discussion about the importance of not overcooking the peppers, which I think was something I'd done in the past...) I then sauteed/browned the zucchini and corn in my le creuset saute pan (which was perfect for this dish because it's so heavy), then dumped them out onto a plate. I then made the rajas in the same pan, adding the zucchini and corn in at the end. Everything got nicely browned - I have no question that this improved the taste. I served these as tacos with cilantro (and without cheese) in flour tortillas - which worked really well.

    • twoyolks on August 28, 2016

      These make really nice vegetarian tacos. The cream is balanced by the sweetness of the corn well. I used heavy cream but I think the tang from crema mexicana would go even better.

  • Roasted poblano cream soup (Crema poblana)

    • twoyolks on March 16, 2017

      This was a tasty but delicate and restrained soup. I expected the poblanos to dominate the flavor but they were more subdued. It wasn't at all spicy. I opted for corn (instead of potatoes) and enjoyed the slight sweetness they brought. I also used chicken stock which worked well. I added roast chicken to the soup but in the future I'd want to also add vegetables of some sort too.

    • ecarlin on November 04, 2018

      A simple and delicious soup. It's fairly spicy, so add queso fresco or extra crema as a garnish to your personal preference.

  • Roasted tomato salsa (Salsa de molcajete)

    • shoffmann on September 08, 2017

      Nice flavor from charring the vegetables, but overall we weren't all that impressed.

    • TrishaCP on August 25, 2016

      No surprises here- just a straightforward salsa with complexity from the charred vegetables that tastes like you want a salsa to taste. (We grilled them in a grill pan rather than charring on the stove.) I only used one jalapeño with seeds and that was plenty hot- since I used a red one my salsa was more reddish in color than the picture.

  • Salsa-braised fish (Pescado horneado con salsa de molcajete)

    • TrishaCP on August 25, 2016

      This was more of a guide for us than a strict instruction. We had a snakehead fillet and just cooked it the way we wanted, topping with the book's roasted salsa. If you make the salsa in advance, this is a quick and easy weeknight meal. We served it with corn tortillas and beans.

    • twoyolks on August 09, 2016

      I used cod for this recipe. The best parts of the fish were the parts that got crispy. Unfortunately, it didn't pan fry for long enough for much to get crispy. The salsa was a fine addition but was simply a sauce on the fish; the flavor didn't penetrate.

  • Roasted tomatillo sauce base (Salsa de tomate verde asado)

    • TrishaCP on September 17, 2017

      Thanks to Rutabaga for flagging this. I agree it is "spoonable." I made a double batch for future use this winter and am eager to try the enchilada recipe that uses this. I only used one serrano (with seeds) and it was plenty.

    • wittwoman on October 22, 2015

      This sauce is phenomenally tasty. We typically make a double batch. Only use half the serrano pepper called for (and possibly remove seeds and ribs), or otherwise it's too hot for us. Excellent with pulled pork enchiladas; with fried/hard boiled eggs, black beans and corn tortillas; as a baked potato topping.

    • Rutabaga on September 14, 2017

      This sauce has great flavor; I could practically eat it with a spoon. Although I doubled the recipe, I ended up with only three cups of sauce, which I used to make a large batch of enchiladas. This would be a great sauce to stock in the freezer. For the peppers, I used just two jalapenos, which made for a nice mild sauce.

  • Roasted tomatillo enchiladas (Enchiladas verdes)

    • Rutabaga on September 14, 2017

      In my version, I used chopped rotisserie chicken and pepper Jack cheese in the filling, and homemade whole wheat tortillas in place of corn. It was a good combination, but I should have baked them longer than the four minutes maximum that Bayless lists in the recipe. Since you don't have to heat wheat tortillas to make them pliable, I prepared my enchiladas using room temperature tortillas, and after four minutes in the oven they were barely warm. 10-15 minutes would be better in this case, or longer if the filling was cold instead of room temperature. I also skimped on the sauce because I was afraid of adding too much, but in retrospect you shouldn't be afraid to really pour it on. The enchiladas can soak up a lot of sauce, and they need it! We topped them with sliced sweet onion, cilantro, a little sour cream, and an additional sprinkle of pepper Jack (although I would really recommend queso anejo or cotija instead of Jack if you have it).

    • TrishaCP on January 28, 2018

      The flavor of these enchiladas is great! But I had a similar problem as Rutabaga related to the timing of the bake. I used corn tortillas, which were heated for rolling, but my filling was cold (a combination of rotisserie chicken and pupusa cheese). As a result, I needed about eight minutes for them to be thoroughly heated, and by that point they were mushy (as warned). Didn't stop us eating them, because they are so tasty, but I'd like to come up with a solution to the baking problem. Maybe room temperature filling would work, or baking the enchiladas briefly before pouring over the sauce would be better? I served them with crema as my topping.

    • twoyolks on July 17, 2018

      These were some of the best enchiladas I've made. The sauce is tasty and works well with leftover chicken. I really liked the technique of microwaving the tortillas as it was easier, better, and faster than frying them. I did find that I needed to reduce the sauce down after adding the chicken stock as otherwise it would've been way too soupy. I also baked the enchiladas for 10 minutes.

  • Tomatillo-sauced chilaquiles (Chilaquiles verdes)

    • TrishaCP on January 30, 2018

      We made this for a Mexican brunch last weekend. I would definitely make this again, though I have to admit that my true love is chilaquiles with red chile sauce. Since I already had the tomatillo sauce base made (previously frozen), this came together quickly. I used homemade tortilla chips, and we added queso especial for the extra richness, as suggested. Topped with a fried egg.

  • Chicken with roasted tomatillos, poblanos and potatoes (Lomo de pollo en salsa verde con papas

    • twoyolks on July 08, 2017

      I made this with boneless, skinless chicken thighs. The tomatillo and poblano sauces was nice and complimented the chicken well. The potatoes were a bit odd and didn't really fit. I"d consider omitting them and serving it over rice in the future.

  • Skillet tacos (Tacos al sartén)

    • TrishaCP on March 21, 2018

      Easy and delicious. We used chicken breasts and the green sauce (four serranos), but I can't wait to try with shrimp also.

    • BethNH on February 13, 2018

      Awesome! We all loved these tacos made with shrimp - the only complaint was that we didn't have more. Once the shrimp are peeled and the green chile adobo is made the entire meal comes together in minutes. Definitely weeknight friendly.

    • Rutabaga on September 05, 2018

      This made for some excellent chicken tacos; I wish it hadn't taken me so long to get around to making them. As pictured, I'm sure shrimp would also be amazing with this sauce. The sauce can easily be made in advance, making these tacos quick to prepare on the fly. We ate them with salsa and queso fresco.

    • MollyB on February 14, 2018

      One of my favorite recipes, that we make at least once every few weeks. It's hard to stop eating it once you start; with two adults plus a 6-yr-old in the house, we rarely have leftovers with this. We've tried it with all the suggested meats, and the skirt steak is our favorite, followed by chicken thighs.

    • stockholm28 on March 09, 2018

      These are really simple and make a nice, quick dinner. I made the chicken with the green chili adobo sauce and the skirt steak twice, once with green and once with red chili adobo. I preferred the green sauce, but I did think the red sauce worked better with the skirt steak. I froze the remaining sauce in single sized portions for future use. I didn’t care for the queso fresco, probably because the brand that was available at whole foods was pretty tasteless.

  • Weekend dish: red peanut mole with chicken (Mole de cacahuate con pollo)

    • stockholm28 on March 09, 2018

      I made the savory version. I liked this, but it was not as complex as moles that I’ve had in the past. The peanut flavor really came through. I think this sauce would freeze well and I wished that I had cooked only half the chicken in half the sauce and frozen the other half of the sauce for a future meal.

  • Red chile roast chicken (Pollo adobado y rostizado)

    • TrishaCP on April 02, 2016

      This was a solid chicken dish, but I probably won't make it again. It is a little too lengthy a project for a weeknight meal due to the brining step. And while not bad, the rub is based on only ground ancho chiles, and isn't as complex as other red chile mixtures I would take the time to make on a weekend when I have more time to roast and grind chiles myself. Not bad by any means, but not as good as I wanted it to be. Again, this is by no means a failed recipe or anything that dire-many people will like this a lot- it simply doesn't fit with me and the way I need and like to cook. (I didn't make the potatoes.)

  • Chipotle meatballs (Albondigas al chipotle)

    • BethNH on February 13, 2018

      Both the sauce and the meatballs were very simple to pull together on a weeknight. We really enjoyed the meatballs themselves which were light and moist. The sauce was quite spicy, which I normally enjoy, but seemed to be missing something. Everyone ate them but no one seemed to be anxious for me to make them again anytime soon.

    • clcorbi on February 12, 2018

      These are really delicious! Next time, I'd double the sauce--we wanted to eat these over rice but they weren't exactly saucy enough.

  • Greens and beans with red chile and fresh cheese (Frijoles y quelites en chile guajillo con queso fresco)

    • Rutabaga on March 07, 2018

      If you like guajillo chiles and hearty greens, this makes a great taco filling. It would also be good served alongside rice. Personally, I loved it, but my husband, who is not a big kale fan, found it to be just fine. I used a mix of baby kale for the farmer's market - a quick chop, and it all went into the pot, as there were no thick stems to remove.

  • Fresh corn in spicy-herby broth (Esquites caldosos)

    • Rutabaga on September 12, 2017

      In retrospect, I think I made too much corn stock. After covering the cobs and husks with water and simmering them, I was left with more than three quarts of stock. I set two quarts aside, and still felt like I was using more stock than was really needed for cooking the corn. Ultimately, I'm not sure that the effort of making and cooking the corn in stock contributed hugely to the dish, although it is tastier than corn simply cooked in water. The best part is adding the toppings - we used mayonnaise, pepper Jack cheese (although I would prefer queso fresco had I had it), tajin (a Mexican chile lime seasoning), lime, and cilantro. It's good, but I enjoy Mexican street-style corn on the cob even more.

  • Herby, spicy fried corn (Esquites fritos)

    • Rutabaga on October 18, 2017

      I made an herb-free version of this corn, and it was still very flavorful. The lime and cheese are such a good topping, and we also like to use Mexican Tajin chile-lime seasoning.

    • TrishaCP on February 02, 2018

      This was a flavorful and easy version of esquites. I did use the epazote, and plenty of lime juice.

  • Pickled tomatillo salad with little gem lettuce and pumpkin seeds (Tomates verdes encurtidos con lechuguita orejona y pepitas)

    • TrishaCP on August 30, 2018

      At some point I will get around to making this salad, but I haven't been able to because we keep eating the pickled tomatillos before I get around to making the salad. And they are just wonderful, and really easy to make.

    • Rutabaga on October 09, 2016

      This is a great salad! The pickled tomatillos and pumpkin seed dressing give it an unusual edge, without making it unapproachable. Since the dressing and tomatillos can be prepared in advance, it's easy to put the salad together quickly right before serving.

    • Rutabaga on September 12, 2017

      I made the salad dressing with whole almonds when I didn't have pepitas. Almonds were a good substitute, but I do prefer the pepita version.

  • Butternut soup with ancho and apple (Crema de calabaza con chile ancho y manzana)

    • twoyolks on October 28, 2016

      This sounds really good but the chile overpowered all the other flavors. It tasted like eating chile soup. I tried adding a bit more sugar and some apple cider vinegar which helped a small amount.

  • Pan-roasted summer squash with garlic mojo and güero chile (Calabacitas rostizadas al mojo de ajo con chile güero)

    • Rutabaga on September 25, 2018

      If you already have the garlic mojo sauce on hand, this is a great easy dish to make with zucchini or other summer squash. I used a mix of green zucchini and yellow summer squash. The flavor is terrific, and a similar preparation would work well with a variety of other veggies.

  • Spaghetti squash fideos with chipotle, chorizo, crema and avocado (Fideos de calabaza espagueti al chipotle con chorizo, crema y aguacate)

    • TrishaCP on January 20, 2017

      I'm usually not a huge fan of squash as a pasta substitute, but this preparation was delicious and probably the best spaghetti squash that I've eaten. I didn't want to deal with cutting the spaghetti squash, so roasted it in the oven for about an hour. If you have time, I would make the tomato base ahead of time- I didn't think the sauce flavor was as developed as other fideo recipes that I've tried and I'm thinking it could benefit from sitting overnight. Anyone watching their carbs should definitely think about this recipe.

  • Charred cucumber salad with red chile and lime (Ensalada de pepino carbonizado con chile seco y limón)

    • twoyolks on October 24, 2016

      I did not care for this at all. The texture of the cucumber was unpleasant. There wasn't a lot of flavor.

  • Grilled asparagus with creamy pasilla chile (Esparragos a la parilla, chile pasilla cremoso)

    • shoffmann on May 06, 2018

      This was good. Though, if I were to make it again, I would probably cut back the number of chiles. The sauce was tasty and had a nice kick to it, but I wasn't fond of the texture of the dried/toasted chiles that were used as a topping without blending.

  • Spicy chipotle eggplant with black beans (Berengena al chipotle con frijoles negros)

    • hirsheys on February 28, 2018

      I made the seasoning earlier in the week, so this was a snap to put together tonight. I used a big eggplant because the smaller ones at the store didn't look great. I added a lot more of the seasoning to the black bean puree because it's just so tasty and I wanted even more of its flavor. If I make this again, I think I'll use just one full can of black beans pureed with some extra water - I'm not entirely clear about why two cans were needed. (I served this with some rice, which wasn't totally necessary, and some shrimp that I tossed with the seasoning, but I was less excited by that combo - the seasoning works much better on the eggplant.) My only other note is that the queso fresco, crema, and cilantro really added a lot to the whole mix and should not be missed.

  • Stone fruit licuado (Licuado de drupas)

    • twoyolks on August 09, 2016

      I used peaches for this recipe. An interesting drink. The lime flavor was stronger than the peach flavor. My two-year old daughter loved this and kept asking for more. She ended up drinking the rest of my glass.

  • Creamy rice and beans in three classic flavors: smoky red chile rice (Arroz cremoso y frijoles en tres sabores clásicos)

    • twoyolks on September 28, 2017

      The flavor of the rice and beans was pretty good but it was very spicy.

  • Creamy rice and beans in three classic flavors: herby green chile rice (Arroz y frijoles en tres sabores clásicos)

    • hirsheys on February 20, 2018

      I made this recipe in the Instant Pot and used Rick's timing of 7 minutes on high pressure, then a quick release. I used the green chile adobo and used parmesan as the cheese. It came out lovely and was definitely super easy. Next time I think I might try this with pieces of cooked chicken rather than beans - the Great Northerns I used had a bit more flavor and were less creamy than I wanted, so the portions that were beanless were my favorite. Regardless, this is definitely a winner for me.

    • MollyB on May 24, 2018

      I love this recipe! I've made it many times - it's a quick and easy weeknight dish if you have Green Chile Adobe made and some cooked or canned beans around. I also try to have roasted poblanos in the freezer (I roast and peel, the vacuum seal in both half and whole pepper packages), so I can make this quickly. It's prettiest with white beans, but I've also done it with black and pink beans, and they all were good. I make it in the rice cooker.

  • Black bean rice with plantains and smoky pork (Arroz de frijol negro con plátanos y puerco ahumado)

    • hirsheys on February 18, 2018

      This is delicious - homey and full of umami flavor. Not worth making with canned beans - the whole point is the taste from the bean broth. I didn't have green onions and replaced successfully with white onion (sauteed first in IP a little). Very happy with this!

  • Herb green chicken and rice (Arroz verde con pollo)

    • twoyolks on October 24, 2016

      A pretty simple chicken and rice dish. The cilantro and poblano add a nice flavor to the rice. It did feel like it could use some additional richness and umami.

  • Mexican red rice (Arroz rojo Mexicano)

    • TrishaCP on May 06, 2018

      I made this using the rice setting on my Instant Pot and it came out very well. I started by sautéing the rice with some oil until lightly toasted. I then added the other ingredients (including my own addition of about 1/2 cup tomato sauce languishing in my fridge). The rice cooked until done (I think the cooking time the Instant Pot set was 12 minutes) and then I let it come to natural pressure, which took a while. (Maybe 30-40 minutes more?) The rice was fluffy and didn't stick together. I made the full batch because I wanted to make some of the other recipes using it, but there is no need to make the full amount if you just want it as a side dish.

  • Crispy rice cakes with white beans, roasted garlic, aged cheese and smoky chile (Tortitas doradas de arroz con alubias, ajo asado, queso añejo y chile ahumado)

    • TrishaCP on May 24, 2018

      This was a good way to use up leftover red rice, but it would definitely not be worth the effort to make these from scratch. The flavor was a bit blander than I expected, and you need to serve these with salsa because they were a bit dry without it. I froze these per the suggestion in the recipe, and I would have also appreciated some instructions for cooking them from frozen. (I ended up letting them thaw a bit, and then cooked until hot and browned- I think I needed about 30 minutes for 8 cakes.)

  • A good-size pot of beans (Una olla grande de frijoles)

    • hirsheys on May 06, 2018

      This works fine, though I think it's undersalted.

  • Roasted garlic chicken with mushrooms, potatoes and spinach (Pollo al mojo de ajo con hongos, papas y espinacas)

    • L.Nightshade on February 04, 2018

      Mr. Nightshade made this! He pretty much followed the recipe but omitted the Worcestershire (just because it has ingredients I’m not consuming), and used a full cup of the garlic mojo instead of the 2/3 cup called for. The timing was a bit off, as he started it on “warm” instead of “high” (due to illogical and nearly invisible markings on the slow cooker), but once turned to high it cooked for 3 1/2 hours. Ultimately, he thought the chicken was a bit overcooked, and it probably was, but to me it was just very tender and juicy. The mushrooms, garlic, and chiles create a broth with a lot of depth and complexity, and no one ingredient outshines the others. The chicken fat and oil from the mojo create quite a slick on the top; I would have preferred it be chilled and reheated after the fat was scraped off, but Mr. NS didn’t mind it at all. He’d like to do it again, with a few tweaks.

    • julesamomof2 on January 09, 2017

      More work than your average slow cooker recipe but so very worth it!

    • Rutabaga on October 13, 2018

      This is lovely, warming one pot meal. I served it with rustic white bread to sop up the broth. The chicken was so tender it fell right off the bone. But, as noted in the previous comment, a lot of fat is rendered into the broth from the chicken thighs. Since I made mine a day in advance and let it cool, I skimmed off much of the fat, roughly a half cup of chicken fat and a quarter cup of oil from the garlic mojo. I plan to use to for roasting potatoes. Fortunately, the broth was still quite flavorful without tasting overly oily. And while the broth tasted well salted, I would add a little more next time, as the potatoes were a little under salted compared with the rest of the dish.

  • Weekend dish: queso fundido burger (Hamburguesa de queso fundido)

    • ellencooks on January 23, 2018

      These were fantastic! I opted to cook them as smashed burgers in cast iron rather than on the grill. Very excellent!

  • Grilled salmon in toasty peanut salsa (Salmón a la parilla con salsa de cacahuate tostada)

    • PennyG on February 03, 2018

      Oh my ... swoon ... this salsa was incredible! And it paired perfectly with the grilled salmon. Easy too. This is a definite make-again dish. Delicious!

    • TrishaCP on April 10, 2018

      We really enjoyed this salsa also, especially with the green onions.

  • Chicken barbacoa (Barbacoa de pollo)

    • twoyolks on May 15, 2017

      A pretty decent chicken topping for tacos. There's a good amount of chile flavor in the chicken. I did have to reduce the sauce at the end before adding the chicken but I think that helped the flavor.

  • Cilantro-poached halibut (Pescado al cilantro)

    • NJChicaa on February 19, 2018

      Sauce was very thin. I would definitely reduce it next time to thicken it up.

  • Mexican chocolate-pumpkin seed cake (Pastel de chocolate y pepitas)

    • TrishaCP on August 02, 2015

      So this is one of the cover recipes of this book, and it is delicious. I used a canela-flavored Mexican chocolate, and with the crunchy pepitas, and the tequila (normally I don't like it but it adds a nice depth of flavor here), it really tasted like Mexico. RB gives really detailed instructions on greasing the pan and lining it with parchment paper, which I followed but I still had problems with releasing the cake around the edges and the parchment sticking to the pan (maybe I wasn't thorough enough)? I also had problems with getting the cake evenly baked (the center was too soft long after the edges were finished) but my oven has been causing me trouble so I would be surprised if that was the recipe. (Mentioning anyway.)

  • Coconut-lime ice pops (Paletas de coco con limón)

    • twoyolks on April 24, 2018

      I found these to not have enough coconut or lime flavor. However, kids loved them.

    • Yildiz100 on February 02, 2018

      Very good but the coconut fat separates into layers. I wonder if this could be corrected by using a brand of coconut milk that has guar gum.

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  • ISBN 10 0393248089
  • ISBN 13 9780393248081
  • Published Apr 27 2015
  • Format eBook
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company
  • Imprint W. W. Norton & Company

Publishers Text

Rick Bayless transformed America's understanding of Mexican cuisine with his Mexican Everyday. Now, ten years later, Rick returns with an all-new collection of uniquely flavorful recipes, each one the product of his evolution as a chef and champion of local, seasonal ingredients. More Mexican Everyday teaches home cooks how to build tasty meals with a few ingredients in a short amount of time. Cooking Mexican couldn't be easier, or more delicious. Rick generously reveals the secrets of his dishes-the salsas and seasonings, mojos and adobos he employs again and again to impart soul-satisfying flavor. He explains fully the classic techniques that create so many much-beloved Mexican meals, from tacos and enchiladas to pozole and mole. Home cooks under his guidance will be led confidently to making these their go-to recipes night after night. "Everyday" Mexican also means simplicity, so Rick dedicates individual chapters to illustrate skillful use of the slow cooker and the rice cooker. Also included are a special variation of the classic chicken-and-rice pairing, Arroz con Pollo, with an herby green seasoning, and an addictive roasted tomatillo salsa that's flavored with the same red chile seasoning brushed on his lush Grilled Red-Chile Ribs. Rick loves to highlight the use of seasonal, diverse vegetables. The heart of this cookbook is devoted to modern creations that range from a Jicama-Beet Salad inspired by Mexico's classic Christmas Eve salad to a sweet-and-tangy butternut braise. Rick's flexible imagination also transforms breakfast into a meal for any hour. His Open-Face Red Chile-Chard Omelet is as great for Wednesday night dinner as it is for Sunday brunch. Not to be forgotten is Rick's array of show-stopping desserts, among them Mexican Chocolate-Pumpkin Seed Cake and Fresh Fruit with 24-Hour Cajeta and Bitter Chocolate. In all his recipes, Rick carefully guides you through every step, suggesting ways to invent, adapt, and simplify without sacrificing flavor. More Mexican Everyday invites you into Rick's creative kitchen to enliven the way you cook and eat with friends and family.

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