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Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless

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Notes about this book

  • nomadchowwoman on January 05, 2010

    Debunks the myth of Mexican food as one-dimensional, combo platters w/gloppy cheese. Wonderful, accessible recipes.

Notes about Recipes in this book

  • Chunky guacamole (Guacamole picado)

    • sturlington on December 09, 2012

      Time to make: <30 minutes. Leftovers do not keep. I never go wrong with this recipe. It is always a hit whenever I make it. The directions are clear and helpful for adapting the guacamole to the season and the quality of your ingredients. This is the only guacamole recipe you need. P44.

  • Pickled red onions (Escabeche de cebolla)

    • ellabee on December 26, 2013

      p.50. Made as one of the toppings for tortilla soup (Alice Waters' soup version & topping suggestion). Tasty and excellent way to use up the second half of the giganto red onions that seem to be the only kind on offer lately. They stay crisp and get even more flavorful as they sit in the fridge. They're a colorful, snappy condiment to have on hand: Makes an addictive salad chopped up and added to cubes of marinated roasted beets (e.g. tangerine-mustard vinaigrette). Also strangely wonderful with chunks of baked sweet potato. Seems they'd be a sure thing with quesadillas or any cheesy-melty-starchy item, but haven't yet tried that. Try making also with chard stems, alone or in combination with red onion.

  • Homemade thick cream (Crema espesa)

    • Allegra on April 20, 2013

      After sitting in the oven with the pilot light on for 24 hours, this cream had a nice and mild tang to it and was thickened but thin enough to drizzle; just like real crema. I used the whipping cream called for, and at 33% milk fat, it was far too rich for my tastes, and too extravegant to use an excess of. I would like to try this recipe with coffee cream (18%) or even half-and-half to see if it would work at all. I left the jar out on the counter in the sunshine for a couple of hours a few days after making this, and it ripened even further and thickened to a near-solid consistency. Thinning with milk helped and it was even tangier and more delicious than before, so I guess that it would benefit from a lengthier initial ferment time. For someone who can't get crema with any regularity, this recipe is a lifesaver.

  • Avocado dressing

    • sturlington on May 05, 2013

      P90. Suggested for raw or blanched vegetables (perhaps as a dip) or lettuce like romaine.

  • Toasted tortilla soup with fresh cheese and chile pasilla (Sopa de tortilla)

    • milgwimper on September 22, 2010

      This was delicious, unfortunately Pasilla Chile is hard to find here in Germany. I remember it being a lot of work but it might be that I made my own tortillas, and I had several other dishes, and I was tired after I made this soup, and may have colored my memory. It was well worth the work.

  • Half-baked tortillas with black beans, chicken and pickled onions (Panuchos Yucatecos con pollo)

    • mseers on August 07, 2011

      Panuchos Yucatecos con Pollo

  • Layered tortilla casserole (Budín de tortillas)

    • twoyolks on December 07, 2017

      This was really creamy and cheesy. A little bit like cheese enchiladas that were layered flat. It did really lack texture. I think a bit of corn in it would've gone nicely.

  • Nuevo Leon-style tamales (Tamales estilo Nuevo León)

    • amoule on December 24, 2015

      These are pretty good, although the dough turned out rather heavy. I doubled the recipe precisely and ended up with enough extra filling for another recipe of dough made from two pounds of masa.

  • Simple red mole with meat, fowl, and fruit (Manchamanteles de cerdo y pollo)

    • mlbatt on May 19, 2017

      Made this for our Rick Bayless themed Cookbook Club gathering. It's "simple" in that the mole has fewer ingredients than one would expect, however there are several steps and it can be a bit messy to make. That said, it was the hit of the event and extremely delicious. I would make it again (and again). Highly recommend.

  • Charcoal-grilled chicken, Sinaloa-style (Pollo a las brasas, estilo Sinaloense)

    • Allegra on April 20, 2013

      Delicious! Grilled chicken is wonderful in any version, but these splendid flavours make for a particularly addictive incarnation. I let my chicken marinate overnight (using legs and thighs) and it was lovely, though perhaps could have used a touch more salt. Because there are so many assertive ingredients in here already, I don't think this would be any worse with prepared orange juice; the delicately floral freshness of just-squeezed oj is lost in here.

  • Pork-stuffed chiles in savory tomato sauce (Chiles rellenos de picadillo)

    • margieparis1 on July 28, 2016

      Made this with romanesco squash instead of pork, and it came out well. Would suggest doubling (at least) the almonds and possibly the raisins.

  • Swiss chard with tomatoes and potatoes (Acelgas guisadas)

    • Lindalib on September 15, 2012

      We liked this dish. Did not use the optional epazote. We used approximately the amount of swiss chard called for in the receipe, which was about half of what we had on hand. We could have used all our swiss chard and probably not harmed the recipe. Be sure to taste for salt because we needed to add salt at the end. We used one jalepeno pepper, which turned out to be mild. It would have been better with two.

  • Buttered crepes with caramel and pecans (Crepas con cajeta)

    • emiliang on April 14, 2013

      This is an outstanding take on crepes. Since they can be prepared well ahead of time, they're perfect for entertaining at home. I used only half the butter and about three quarters of the cajeta, and they were still delicious. Also, I didn't bother filling the crepes with the cajeta. I simply brushed them with butter and poured all of the cajeta on top at the end. A note about the ingredients listed in EYB: you can replace the goat milk, grain alcohol, and corn syrup with store-bought "cajeta," or Mexican caramelized milk -- you can find the cow milk version in most American supermarkets and the goat milk version in all Latino-oriented food stores. Saves A LOT of time, and in fact Rick Bayless recommends the store-bought version in all of his more recent books.

  • Fruit and milk smoothy (Licuado de leche y fruta)

    • sturlington on September 07, 2014

      A good starting point for ideas. Water can be substituted for milk and works better with certain fruits. I also subbed yogurt with good results and blending in some slivered almonds.

    • Litegal1 on May 12, 2014

      Today was the first day of my Fed-Up Challenge (10 days with no sugar) - I was craving something sweet so I opted to try this (absent the sugar of course). I used 1 cup milk, 1oz frozen blueberries, and then 3oz of mixed cantaloupe and strawberries). It was pretty good. Next time I'd probably add some ice and/or use more frozen berries.

  • Tequila-lime cocktail (Margarita)

    • smtucker on June 20, 2014

      Yea. This is a several step process, but worth every MINUTE. The best margarita I have ever drunk. Special occasions, and special Mexican dinner deserves this special drink.

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Reviews about this book

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  • ISBN 10 0061855014
  • ISBN 13 9780061855016
  • Published May 26 2009
  • Format eBook
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher HarperCollins
  • Imprint HarperCollins

Publishers Text

Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gives us Authentic Mexican, the only complete and easy-to-use compendium of our southern neighbor's cooking.

This all-embracing cookbook offers the full range of dishes, from poultry meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled over thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

More than one hundred illustrations carefully detail special cooking techniques as well as bring Mexico and its food to life. An introductory chapter shares Mexican culinary history and modern regional tastes and customs. And an illustrated glossary contains all that hard-to-find information about locating and working with authentic Mexican ingredients and cooking equipment.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.



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