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Mi Cocina Review #cookingCult Flav

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Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook Hardcover – May 3, 2022

by Rick Martínez (Author)

4.7 1,207 ratings

Editors' pick Best Cookbooks, Food & Wine

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NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • JAMES BEARD AWARD WINNER • IACP AWARD WINNER • A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52’s Sweet Heat

“This intimate look at a country’s cuisine has as much spice as it does soul.”—Publishers Weekly (starred review)

ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal

Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.

Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context—both personal and cultural—to quilt together a story that is rich and beautiful, touching and insightful.

From the Publisher

A stunning exploration of Mexican cuisine from beloved food writer Rick Martínez

Ceviche de Almejas Chocolatas

Tlayuda con Tasajo

Torta de Lechón

Tacos Gobernador

Salsas and Condiments

Gorditas de Mais

“the story of where I went, what I learned, what I ate, and how to make it,” says Rick Martínez

WARNING: California’s Proposition 65

Editorial Reviews

Review

“Martínez has created a roadmap to some of the best Mexican food in Mi Cocina. With seven sections focused on different regions across the country, Martínez guides you through some of the essential recipes for each. The recipes are vibrant, but what I love most are the stories alongside each of them. Food is deeply personal and with Mi Cocina, Martínez is sharing his life in food and inviting you to come along.”—NPR

About the Author

Rick Martínez is the host of the companion video series Mi Cocina and Sweet Heat, both on the Food52 YouTube channel and Pruébalo on the Babish Culinary Universe channel. He cohosts the Borderline Salty podcast with Carla Lalli Music, is a regular contributor The New York Times, and teaches live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatlán with his dog, Choco, where he cooks, eats, and enjoys the Mexican Pacific coast.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

When I was growing up in Austin, Texas, my mom and I spent a lot of time watching cooking shows. I’d stretch out on the hideous gold plaid sofa in front of our rear-projection big-screen TV (that took up half of the living room) and Mom would watch from the kitchen, usually while sweeping the floor with one of the superior Mexican brooms she’d buy across the border and bring home.

We loved Two Fat Ladies on the BBC and Emeril Live, but our favorite show was Diana Kennedy ’s. We’d watch her make chorizo with green and red chiles from a mercado in Michoacán, and were deeply envious of her sundrenched kitchen full of red clay bowls. It all just seemed so magical. And dammit, I wanted all of those things, too! I decided then and there that I would grow up to be just like her.

Now I know that this desire was masking a deeper one: the desire to understand myself. Sure, part of me wanted the ego recognition of being “the best” or “the authority,” but what was so devastating to me as a Mexican American boy growing up in Texas was that she knew more about my culture and my people than I did. That a British woman and Rick Bayless, a white man from Oklahoma, got to represent the culinary diversity of México while my Mexican American family tried to enculturate with meatloaf and Chef Boyardee.

My gread-grandfather Andrés Castruita was a dairy farmer in Torreón, a city in the northern state of Coahuila. He sold his farm in 1910, moved his family, including my five-yearold grandfather Agustín Flores Castruita, across the border and bought a small farm just south of Austin. Even though my grandfather only spent the first five years of his life in México, somehow, he was able to hold on to it—from the intense sea-green color of his house to his embellished style of handwriting to the mariachi songs he’d sing when he drank. I didn’t know at the time how Mexican all these things were, but in the years since, as I’ve explored the country myself, I’ve recognized them all. To this day, I’m not sure how he picked them up from such a young age.

Agustín would grow up in Austin, eventually marry and have five children, the first of whom was my mom, Gloria. While he wasn’t the best father in the world (he had a tendency to play favorites), he was a good grandfather. He liked me, probably because I looked like him. I have a lot of the Castruita features, but more important, I am dark, like he was. My mom, dad, and brother are all light-complected. When I was born, the nurse who delivered me said to my mom, “Gloria, your baby has a tan!”

From that moment on, I was different. I didn’t want to be, but I had no choice. I was brown, and in Texas in the 1970s that meant you were labeled Mexican. Neither of those things—being brown and being Mexican—was bad to me, but to many of the parents, students, and teachers at the all-white preschool and elementary school in a small town south of Austin (where I was the first Mexican American to attend and my younger brother was the second), they were bad. So my parents decided not to teach us Spanish as kids because they were worried we’d develop accents and would be made fun of or be held back in school as a result.

When I was in first grade, the school administration tried to put me in the free-lunch program. Both my parents worked; we were middle class; we had a swimming pool and lake property. But the assumption was that I needed it. When I was in second grade, the PTA tried to start a coat collection for me. I had two coats; they were new and both fit well. I didn’t need more coats. But the assumption was that I needed it. When I was in third grade, my homeroom teacher asked the class what we wanted to be when we grew up. I eagerly raised my hand and said I wanted to be President of the United States. The little boy who sat next to me looked me in the eye. “You can’t be President,” he said. “You’re not white.” I was so confused. I didn’t understand. I went home that night and asked my parents and they said he was wrong; as an American-born citizen, I had every right to be president. But that eight-yearold boy was taught that I couldn’t be. Someone he trusted said those words to him. And his assumption was that I needed to hear them.

Back when my parents bought their first home in Austin in 1963, the neighborhood association called a vote on whether to allow them, a Mexican American couple, into the community or not. Eleven years later, they were forced to finance their second home on their own because no mortgage company would lend money to a Mexican American family wanting to build a custom-home in an all-white suburb. Texas was a brutal place for people of color.

As I grew older, my mom started to explore her own identity. We took weekend trips across the border to an unassuming little town called Nuevo Progresso, about five hours from Austin. My mom loved it, and I would later fall for Nuevo Progresso as well. It only had one paved street, but it was there that I got to experience for myself the vibrant mercados I’d only ever seen on Diana Kennedy’s and Rick Bayless’s shows. Whole animals from farms five miles away would arrive in the morning, get butchered onsite, and be sold fresh to people who would go home and cook the meat that afternoon. At the comida corrida stalls, the mercado version of fast food, there was such an immediacy to the connections people had to one another, from farmers and ranchers to cooks and eaters.

My mom was taken by the spices and dried chiles she found there. At a time when everyone, even Mexican Americans, were using chili powder (used to flavor the dish of the same name), canned sauces, and jarred moles, she experimented with chiles anchos, pasillas, and guajillos. My aunts saw it as the equivalent of churning your own butter; if you had access to McCormick’s, why would you take the time to buy a whole dried chile, reconstitute it, and puree it? But as you’ll see in the recipes that follow, this process is at the very heart of Mexican cuisine, and the flavor is clearly superior. (Try my Birria estilo Aguascalientes on p. 216 and I think you’ll agree.)

We never talked about it, but I think that during this time my mom was longing for a connection to México and to her heritage. Immigrants and first- and second-generation Mexican Americans often live in two different worlds. One world is wholly white American, where you feel compelled to fit in to the point of sacrificing your own identity. The other is Mexican, which for immigrants is the world you left behind and always miss, but for firstand second-generation Mexican Americans it is the world you don’t fully understand because you are so far removed from it. My mother was first generation, and her food reflected that.

She learned a lot of what she knew from her mother (who was known for her epic Thanksgiving feasts and the oyster cornbread dressing she’d serve) as well as from the home ec classes that she had to take in high school where she learned classic mid-century American dishes like cheeseballs, fondue, and chicken and dumplings. When she got married she bought the 1963 edition of the Betty Crocker Cookbook (which I still have to this day) with lobster thermidor and the gelatin molds and the sugar cookies (only Mary’s, never Ethel’s) as well as the complete set of the Time-Life Foods of the World cookbooks. She was passionate about food and loved to cook.

When she was in the kitchen, she never tasted her food, which drove me crazy when I got to culinary school, where one of the core tenets is to taste as you go. But she had the keenest sense of smell of anyone I have ever known; all she had to do was sniff and she’d know exactly what a dish needed and could balance it perfectly. She’d call in me or my brother or my father at the end and have us taste, only for salt. “Why don’t you try it?” I would ask, and she’d give me that disgusted-but-not-disgusted mom face. “Why would I need to?”

Above all, my mom cooked to express her love. The biggest insult you could ever give her was to not like her food. In the thirty-nine years that I knew her, there were probably only two times I didn’t like what she made. (Sorry, but nobody needs salmon croquettes made with canned salmon.)

My mom is the reason that I cook. When I was four years old, I would push a chair to the kitchen, climb up, and stir the pots simmering on the stove. I’d watch her and learn. When I was in sixth grade, she took two weeks off of work during my winter break so we could learn how to make tamales together. She had only ever seen her aunts and her mother make them, all of whom had died by that point. There was no one in our family who could pass the recipe down, so she decided to restart the tradition and pass it to her sons.

Product details

Publisher ‏ : ‎ Clarkson Potter (May 3, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0593138708
ISBN-13 ‏ : ‎ 978-0593138700
Item Weight ‏ : ‎ 2.85 pounds
Dimensions ‏ : ‎ 8.53 x 1.06 x 10.3 inches

Best Sellers Rank: #17,837 in Books (See Top 100 in Books)
- #12 in Mexican Cooking, Food & Wine
- #19 in Gastronomy Essays (Books)
- #48 in Cooking for One or Two

Customer Reviews:
4.7 1,207 ratings

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Customers say

Customers find the recipes in the book fantastic and authentic. They appreciate the beautiful photos and imagery. The instructions are easy to follow, with simple ingredients and flavors that satisfy Mexican food cravings. The book offers a variety of recipes from different regions, including uncommon regional dishes. Readers enjoy the stories and life experiences included in the book. The writing quality is described as joyful and descriptive, with an engaging author.

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Recipes Beauty Ease of follow Variety of recipes Taste Story quality Writing quality Value for money

70 customers mention "Recipes"70 positive0 negative

Customers find the recipes in the book fantastic and rooted in tradition. They appreciate the correct ingredients and cooking methods. The content is amazing and has made an impact on their cooking. However, some readers feel the book is not suitable for beginners.

"...But if you’re looking for a cookbook with achievable, authentic Mexican recipes, this is a jackpot." Read more

"...than I actually needed in order to make the juices, the recipe turned out to be excellent and this is a cochinita pibil recipe that I would..." Read more

"...It is filled with an impressive variety of traditional and contemporary recipes...." Read more

"...This cookbook makes for good reading, even when you're no trying the recipe." Read more

43 customers mention "Beauty"43 positive0 negative

Customers enjoy the book's beautiful color story and imagery. They appreciate the cute photos of the author's dog Choco. The book is described as a love letter to Mexico's beauty and bounty. Readers enjoy the well-written and illustrated dishes that satisfy Mexican food cravings. There are plenty of pictures, and each chapter focuses on a different region. Overall, customers describe the book as a feast for the eyes, heart, and most importantly the stomach.

"...I also love seeing the cute photos of the author's dog Choco! This is such a fun and authentic cookbook...." Read more

"...This book also shares a touching story and captures the beauty of Mexico. The recipes are also organized by region which is wonderful...." Read more

"...of 300°F, I proceeded to slow cook the cochinita pibil and it came out beautifully; tender, fragrant, and delicious...." Read more

"...Yes, this book is a love letter to the beauty and bounty of Mexico and I have been transported by the recipes. You will be too." Read more

22 customers mention "Ease of follow"19 positive3 negative

Customers find the instructions easy to follow and the recipes delicious. The ingredients are easily available and the recipes are simple or intermediate in difficulty.

"...and both were exceptionally delicious with clear instructions!..." Read more

"...So appreciate the weight of ingredients, clarity of the instructions, inspiring photos...." Read more

"...The instructions are easy to follow, and the book offers a great introduction to Mexican cuisine...." Read more

"...His instructions are clear and easy to follow and provide quite a large variety...." Read more

22 customers mention "Variety of recipes"22 positive0 negative

Customers appreciate the variety of recipes in the book. They find the recipes authentic and regional, with many different mole recipes. The book offers traditional and contemporary recipes for all tastes and ages. Many readers say it's the best Mexican food they've had. The book includes essentials like salsas, homemade tortillas, and rice recipes.

"...This is such a fun and authentic cookbook. I feel like the author is a friend guiding me along in the kitchen...." Read more

"...The recipes are also organized by region which is wonderful. This cookbook makes an amazing coffee table book/decor...." Read more

"...letter to the beauty and bounty of Mexico and I have been transported by the recipes. You will be too." Read more

"...instructions are easy to follow, and the book offers a great introduction to Mexican cuisine...." Read more

19 customers mention "Taste"19 positive0 negative

Customers enjoy the delicious recipes in the book. They appreciate the clear instructions and flavors. The dishes satisfy Mexican food cravings, from basic beans to exquisite carne asada. The pollo al pastor and salsas are their favorite dishes.

"...and the birria (but with a lamb roast) and both were exceptionally delicious with clear instructions!..." Read more

"...I saw that his spice melange was very Arabic. It turned out to be a good syrup. Next, was to tackle the cochinito pibil recipe...." Read more

"...and every one of the recipes was easy and delicious...." Read more

"...From flavorful tacos to delicious enchiladas, this book has it all...." Read more

18 customers mention "Story quality"18 positive0 negative

Customers enjoy the book's stories and life experiences. They find the author's stories interesting and fun, adding a unique and fun dynamic to the cookbook. The book is full of great facts and recipes from Mexico.

"...The author is so personable and told his stories of traveling across Mexico looking for food and a feeling of home (during Covid, too)...." Read more

"...This book also shares a touching story and captures the beauty of Mexico. The recipes are also organized by region which is wonderful...." Read more

"...each recipe are an added bonus, making it even more enticing to try out new dishes...." Read more

"...Check out his YouTube videos to get a sense of him. He's fun, interesting and talented...." Read more

10 customers mention "Writing quality"10 positive0 negative

Customers enjoy the writing quality of the book. They find the author's descriptions engaging and relatable. The recipes are easy to follow, with clear instructions and pictures. Readers appreciate the personal experiences and traditions rooted in the author's life.

"I loved this cookbook! The author is so personable and told his stories of traveling across Mexico looking for food and a feeling of home..." Read more

"Well written an illustrated dishes to satiate those Mexican food cravings...." Read more

"...has fantastic recipes that are rooted in tradition and personal experiences from the author. Likes: - Pictures -..." Read more

"...Because of Rick's masterful storytelling to the bright, beautiful recipes that take you across Mexico, I am more excited to cook out of this..." Read more

9 customers mention "Value for money"9 positive0 negative

Customers find the Mexican cooking book a great value for money. They say it's worth adding to their collection, with great recipes and an engaging story.

"This Mexican cooking book is an absolute gem! It is filled with an impressive variety of traditional and contemporary recipes...." Read more

"...will take some practice as some are quite involved, but totally worth the end result...." Read more

"...dozen others, but Rick's book is pretty special and it's worth adding to your collection if you have a passion for cooking and learning." Read more

"...Wonderful book with great recipes, not to mention the story that goes with them...." Read more

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D. Tuxen
Amazing Cookbook and Stories!
Reviewed in the United States on January 22, 2024
Verified Purchase

I loved this cookbook! The author is so personable and told his stories of traveling across Mexico looking for food and a feeling of home (during Covid, too). The book is divided into regional sections with a few recipes from each region. There is also a really handy section at the beginning of the book for essentials - salsas, homemade tortillas, rice recipes.

I found the corn tortilla recipe needed more masa harina than the recipe stated but his directions also described what the dough should feel like, so that led me in the direction to add more masa harina until they didn't stick. I think I used around 231g of King Arthur masa harina.

I've also made the chipotle meatballs and the birria (but with a lamb roast) and both were exceptionally delicious with clear instructions! These are recipes that have a few steps, so read the recipes a few times and plan out accordingly. I blitzed up the chipotle sauce the day before I cooked the meatballs. I even shared them with folks with Mexican heritage, who were very impressed by the flavor.

I also love seeing the cute photos of the author's dog Choco! This is such a fun and authentic cookbook. I feel like the author is a friend guiding me along in the kitchen. This is a book I will come back to again.

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Sarah Martinson
Beautifully Stunning Cookbook
Reviewed in the United States on December 30, 2024
Verified Purchase
I was looking for an authentic Mexican cookbook to add to my collection, and this cookbook is much more than I expected. At first glance, this cookbook is beautifully designed and the recipes are amazing and achievable. This book also shares a touching story and captures the beauty of Mexico. The recipes are also organized by region which is wonderful. This cookbook makes an amazing coffee table book/decor. If you’re looking for that alone, it’s perfect. But if you’re looking for a cookbook with achievable, authentic Mexican recipes, this is a jackpot.

Read more

Sarah Martinson

Beautifully Stunning Cookbook

Reviewed in the United States on December 30, 2024
I was looking for an authentic Mexican cookbook to add to my collection, and this cookbook is much more than I expected. At first glance, this cookbook is beautifully designed and the recipes are amazing and achievable. This book also shares a touching story and captures the beauty of Mexico. The recipes are also organized by region which is wonderful. This cookbook makes an amazing coffee table book/decor. If you’re looking for that alone, it’s perfect. But if you’re looking for a cookbook with achievable, authentic Mexican recipes, this is a jackpot.

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Jay P. Francis
Am I discovering some issues? Read on
Reviewed in the United States on December 21, 2023
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I had sworn not to buy another cookbook and then I came across Mi Cocina.. I could tell, reading through the recipes, looking at the format, realizing that he had dishes from various regions that were a little off the beaten path...that I needed to purchase the book. And the first thing that I made was the syrup for Cafe de Olla. You see, in Mexico, it is more common for them to just boil the canela and piloncillo with the coffee. Fine if you just have a mediocre coffee, no problem with burning it a little. But if one wants to do this with a specialty coffee, syrup is the way to go. I saw that his spice melange was very Arabic. It turned out to be a good syrup.

Next, was to tackle the cochinito pibil recipe. I discovered that the instructions for the juices were a little off. Calling for two of a particular citrus when one was more than sufficient for the amount of juice. Is it because I am using Texas sized fruit? Perhaps. Did he test/retest the recipe to assure accuracy? I don't know. At any rate I ended up over purchasing fruit. Not really a problem. And as I work through more recipes I will update this review for those recipes.

Update. And so, although I discovered that the recipe called for more fruit than I actually needed in order to make the juices, the recipe turned out to be excellent and this is a cochinita pibil recipe that I would absolutely do again. Earlier this year I had had the opportunity to be in the Yucatán, and had observed the steps taken to make it down there where the container is actually buried in the ground with coals, covered, and allowed to slow cook in the soil. And so I knew that I could take my Cameron stove top smoker, which has a sliding and locking lid, and use that to come closely to the method used in the Yucatán. Unnecessary but I thought it would be fun to do this. And so with an oven temperature setting of 300°F, I proceeded to slow cook the cochinita pibil and it came out beautifully; tender, fragrant, and delicious. I suspect the use of both grapefruit juice and orange juice is as a variant to the standard bitter orange juice, most commonly used in the Yucatán.

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Amazon Customer
Easy genius recipes
Reviewed in the United States on November 4, 2023
Verified Purchase
Threw a Day of the Dead party using this book and ALL the attendees wanted ALL of the recipes! Made pan de muerto buns, cafe de Olla (wanted to drink the syrup it was so good), sopa de limo, cebolla morada encurtida, polla al pastor and salsa de aguacate (GENIUS, I’ll never bother with guacamole again as this avocado containing salsa stays bright green for days) and every one of the recipes was easy and delicious. So appreciate the weight of ingredients, clarity of the instructions, inspiring photos. Can hardly wait to make all the 100 recipes which the author describes as having been culled from his exploration of all 32 states of Mexico, 156 cities and 20,000+ miles of distance. I’m giving copies of this book + bag of whole allspice berries as Christmas gifts this year. I’ve bought many, many cookbooks and gifted very few. Yes, this book is a love letter to the beauty and bounty of Mexico and I have been transported by the recipes. You will be too.

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20 people found this helpful

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Fernando
Great book
Reviewed in the United States on June 27, 2023
Verified Purchase
This Mexican cooking book is an absolute gem! It is filled with an impressive variety of traditional and contemporary recipes. The instructions are easy to follow, and the book offers a great introduction to Mexican cuisine. From flavorful tacos to delicious enchiladas, this book has it all. The beautiful pictures accompanying each recipe are an added bonus, making it even more enticing to try out new dishes. Whether you are a novice or an experienced cook, this book is a must-have for anyone looking to explore the world of Mexican cuisine. Highly recommended!

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10 people found this helpful

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Lisa L. Chicola
New and interesting recipes from far and wide Texas.
Reviewed in the United States on September 25, 2024
Verified Purchase
Well written an illustrated dishes to satiate those Mexican food cravings. This cookbook makes for good reading, even when you're no trying the recipe.

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CanadaEllen
Excellent for a smattering of Mexican dishes!
Reviewed in Canada on February 5, 2025
Verified Purchase

My daughter (who is currently living in Mexico) loved this - is excited to be able to make some of her favourite dishes when she’s back in Canada. Recipes were from all over Mexico and fairly simple to follow.

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Andrea Balanzario Gutiérrez
Un libro precioso, dedicado a México y su inagotable riqueza.
Reviewed in Mexico on July 11, 2022
Verified Purchase
Me gustó tanto color: así es México.
Las recetas están adaptadas al gusto del chef, pero lo más relevante es que él viajó por todo el país para encontrar su suerte de tener el corazón mexicano en su identidad bicultural.

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Ana Isabel Hernandez Martinez
Recetas novedosas
Reviewed in Spain on January 9, 2023
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Recetas sencillas y bien explicadas

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Kate Fielden
Vibrant, exciting and beautiful
Reviewed in the United Kingdom on July 21, 2022
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Vibrant, exciting and beautiful both book and recipes. Rick is a genius 👏

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Kevin D.
Fantastic
Reviewed in Germany on June 15, 2022
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Great narrative and amazing recipe and cooking techniques. Love it.

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Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook Hardcover – May 3, 2022

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From the Publisher

Ceviche de Almejas Chocolatas

Tlayuda con Tasajo

Torta de Lechón

Tacos Gobernador

Salsas and Condiments

Gorditas de Mais

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Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

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Rick Martinez

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Beautifully Stunning Cookbook

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5.0 out of 5 stars Amazing Cookbook and Stories!

5.0 out of 5 stars Beautifully Stunning Cookbook

Beautifully Stunning Cookbook

Images in this review

5.0 out of 5 stars Am I discovering some issues? Read on

5.0 out of 5 stars Easy genius recipes

4.0 out of 5 stars Great book

5.0 out of 5 stars New and interesting recipes from far and wide Texas.

Top reviews from other countries

5.0 out of 5 stars Excellent for a smattering of Mexican dishes!

5.0 out of 5 stars Un libro precioso, dedicado a México y su inagotable riqueza.

5.0 out of 5 stars Recetas novedosas

5.0 out of 5 stars Vibrant, exciting and beautiful

5.0 out of 5 stars Fantastic

Amazing Cookbook and Stories!

Beautifully Stunning Cookbook

Am I discovering some issues? Read on

Easy genius recipes

Great book

New and interesting recipes from far and wide Texas.

Excellent for a smattering of Mexican dishes!

Un libro precioso, dedicado a México y su inagotable riqueza.

Recetas novedosas

Vibrant, exciting and beautiful

Fantastic