"Rick Martinez, a food columnist for Food52, a contributor to the New York Times, and a former food editor for Bon Appetit, introduces home cooks to the diverse culinary treasures of Mexico. "He] travels to each of Mexico's seven regions to learn about 100 different dishes, with the recipe and on-site photography for each. "This intimate look at a country's cuisine has as much spice as it does soul," says the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52's Sweet Heat. "A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes." "- - Distributers Week after week (featured audit)
Quite possibly OF THE BEST Cookbook OF THE YEAR: Bon Appétit, NPR, The Boston Globe, Food and Wine, Bad habit, Delish, Epicurious, Library Diary
Join Rick Martínez on a rare culinary excursion all through México that starts in Mexico City and go on through 32 states, in 156 urban communities, and across 20,000 staggeringly delightful miles. Rick recreates the dishes and specialties he tried on his journey while sharing deeply personal recipes in Mi Cocina. Roused by his movements, the recipes depend on his taste recollections and encounters. These dishes, true to his spirit and reflecting his deep connections to people and places, will give your pantry a new lease on life and change the way you cook.