Rick Bayless has been widely acclaimed as America’s foremost proponent of Mexico’s diverse cuisine. In this companion book to his 26-part public-television series, he takes us through Mexican markets, street stalls, and home kitchens to bring us the great dishes of Mexico, one plate at a time.
Each “plate” presented here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Bayless shows how to spin contemporary interpretations, like a roasted-poblano guacamole with garlic and parsley.
Always the teacher, Bayless begins each plate with some never-before-found features: traditional benchmarks (his idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (his insights into the ingredients that make the dish). He rounds out each plate with suggestions for working ahead.
To complete the journey into the Mexican mindset, Bayless, with help from his testers, ends each plate with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Bayless draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better