Notes about Recipes in this book

• Corn tortillas

  • dc151 on December 04, 2020

    Clear, concise directions which really helped make it successful. It took waay longer than the directions stated, mostly peeling off from plastic. I would add a little bit of salt next time. Edited- I made this again. I did add a touch of salt, which helped. Again, I wonder, how in the world someone can make these in 20 minutes??

• Flour tortillas

  • yaleksly on July 07, 2024

    This is an excellent flour tortilla, and is my go-to recipe. Would like to point out that in the Kindle eBook version, the recipe states 1 cup water = 140 mL, which I believe is in error as 1 cup liquid is commonly stated to be 240 mL. I've made it this many times and 140 mL would be too little; you need up to 240 mL, occasionally less but usually not as little as 140 mL to make a soft, pliable dough for making tortillas.

• Mexican noodle soup (Sopa de fideo)

  • gamulholland on December 24, 2021

    This makes a good, simple soup for the kids, but I’m so spoiled by Pati Jinich’s tortilla soup with roasted everything that only a roasted tomato soup will do these days. Maybe I’ll try it again with roasted tomatoes next time.

• Red pozole (Pozole rojo)

  • meggan on October 25, 2023

    Definitely leave overnight for flavors to develop.

• Mexican meatball soup (Albondigas)

  • katiesue28 on January 06, 2023

    This was a delicious and easy weeknight supper. The broth really intensifies in flavor the next day, so try and make this a day before serving, if possible.

• Mexican-style steak (Bistec a la Mexicana)

  • Sisaroo3 on December 04, 2020

    Delicious! Sauce is so flavorful.

  • dc151 on December 04, 2020

    OK, so we did like this, but I made with beef chuck, as that was what was available at the supermarket I had to cook it way longer than the original directions, and should have covered it when putting in oven for longer braise, it reduced too far and browned too much. Not the recipe's fault!

  • swiand on June 30, 2025

    Such a great end of season use of big fat red tomatoes and the plethora of red chiles. Very tasty.

• Beef and potatoes (Carne con papas)

  • halfchefc on September 10, 2025

    Easy and good! Added in extra peppers while cooking and a squeeze of lime at the end. Used as meal prep for the week and froze the little bit I had leftover for an easy lunch in the future.

• Pork stew (Asado de puerco)

  • Stephenn31 on March 03, 2024

    Turned out well. I would make again.

• Shrimp in chipotle sauce (Camarones en chipotle)

  • Ksmotherman on January 02, 2021

    Made it vegetarian by subbing in Quorn pieces for shrimp. Delicious! I roasted the tomatoes, onion and garlic in the oven instead of on the stovetop. I also added in the wine as per the author's suggestion, which was good.

• Entomatadas

  • Silver.bird22 on March 23, 2026

    Stuck finished tray in a low oven while the rice cooked so they were warmed through. Used a full 10 oz block of queso fresco. Simple dinner that tastes exactly as you'd expect.

• Chicken tostadas (Tostadas de pollo)

  • Logan92995 on January 10, 2023

    Pg. 85 Simple and delicious. Used both garlic and onion salt in addition to salt and pepper on my chicken. Used pinto bean re-fried beans as a base, but I'm sure it would taste equally as good with black bean. Omitted Avocado and tomato as I'm not a huge fan

• Red enchiladas (Enchiladas rojas)

  • alysekstokes on May 21, 2026

    I used the sauce from this recipe to make some veggie enchiladas with great results.

• Green enchiladas (Enchiladas verdes)

  • Sisaroo3 on December 03, 2020

    The sauce needs some salt added. I used half Swiss and half queso fresco cheeses. Both tasted good but my preference was the queso fresco.

  • Buttercups on February 26, 2026

    We enjoyed these! I had trouble with corn tortillas and oil (next time brush not dip), ended up using flour. Used swiss and oaxaca cheeses forgot the queso fresca and feel like it needs it. Served with her frijoles and guacamole. Fulfilled all my cravings.

• Picadillo

  • william_q4vejb on March 16, 2026

    Needed salt, but to be fair I didn’t have olives/capers to add

• Shredded beef in tomato sauce (Ropa vieja)

  • Clairehg on April 02, 2026

    I think this was fine but it wasn’t super flavorful. I prefer another shredded beef recipe

• Guacamole

  • Buttercups on February 26, 2026

    My guacamole is usually boring but this is not. Easy, fresh, and addictive.

• White rice (Arroz blanco)

  • Ksmotherman on January 02, 2021

    Simple, but great mild flavor. Wonderful pairing with spicy and saucy dishes.

  • Stephenn31 on November 26, 2024

    Simple and delicious. Went well with a spicy green chili dish.

  • Clairehg on June 27, 2025

    The best white rice (mexican) i've made! The tip to soak your rice before is life changing.

• Red rice (Arroz rojo)

  • Stephenn31 on March 03, 2024

    Turned out OK, though there was too much liquid. I will reduce what is called for next time.

• Refried beans (Frijoles refritos)

  • Buttercups on February 26, 2026

    Used black beans and canola oil instead of lard. Recipe has you saute a small amount of chopped onion before adding the beans and we loved this. Super simple and tasty.

• Beans from the pot (Frijoles de la olla)

  • Stephenn31 on March 03, 2024

    I made this with the pinto bean variation in the Instant Pot as directed. It turned out wonderfully.

• Creamy pinto beans (Frijoles pintos cremosos)

  • cheryl_9rgvpq on April 22, 2026

    I ended up using all of the liquid.

• Cabbage salad (Ensalada de repollo)

  • swiand on October 05, 2025

    Used this as a topping for Tacos al Pastor.

• Champurrado

  • Logan92995 on January 22, 2023

    It was alright. Kind of lumpy (more my fault), and the masa mix kind of overpowered the other flavors in the drink. Not as overly sweet as I thought it would be, which is good.

• Kavey Eats

  My overall impression of this book is that (true to its name) it has dishes that you would not necessarily find in a restaurant-style or contemporary/“modern” Mexican cookbook.

  Full review