Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare.

Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas.

Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili.

Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero.

Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations.

There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.

Amazon.com Review
Not since his first book, Authentic Mexican, has there been such an accessible opportunity to learn about real Mexican cooking. Rick Bayless's Mexican Kitchen offers translations of authentic Mexican dishes that preserve their authenticity. The book opens with 14 salsas, sauces, and seasonings that Bayless calls "cornerstones of Mexican dishes." Other than some chile peppers essential to certain dishes, most ingredients are found in any supermarket. For any less common ingredients, a mail-order source or an easy substitution is provided. This brilliant book is engaging, informative, and inspiring.

I could go on. I realize part of the stated purpose of this book is to expose readers to the cuisine of the various regions of Mexico, different from the northern Mexico/Southwest U.S. type stuff my husband and I grew up with. If you are really interested in that kind of thing, I would advise you to take the money you would have spent on this book and start saving for a trip to go see those places for yourself, at which point you will realize that it is no more possible to make the regional specialties of the Yucatan using mail-order delicacies and a bestselling American cookbook than to make a moon rock out of Philadelphia cream cheese. After you've been playing around with cookbooks for a while, you start to get a feel for how much of the fancy stuff is genuine pursuit of excellence and how much is just upper-class pretentiousness. Maybe Bayless really did get the ideas for his recipes on his many trips to Mexico, but if so I suspect that most of it was from the Mexican counterparts of the fashionable restaurants he runs in Chicago. To pretend that the fanciest and the most obscure must also be the most authentic is snobbery, and applying that idea to a culture other than your own borders on cultural chauvinism. I verified this for myself first hand when we visited his restaurants in Chicago and the only Mexicans in view were the valet parking guys. It's the rich folks' version of Chi-Chi's. If you are in Chicago, go to one of the little hole-in-the-wall taquerias where the waitresses don't speak English, and get some real Mexican food.


The Master of Mexican Cuisine Does Staples and more!   July 8, 2005
B. Marold (Bethlehem, PA United States)
42 out of 44 found this review helpful

`Rick Bayless's Mexican Kitchen' is restaurateur / PBS show host Rick Bayless' second major book on Mexican cuisine in cooperation with his wife, Deann Groen Bayless, and the first with collaborator, JeanMarie Brownson.

The primary point of view which distinguishes this book from both his earlier `Authentic Mexican' book and his later PBS tie-in, `Mexico, One Plate at a Time' is that it deconstructs major aspects of Mexican dishes by breaking them down into `Essential' recipes and recipes which use these essential preparations as an ingredient.

This has a lot in common with Ming Tsai's technique in his latest book, `Simply Ming', with the difference that while many of Ming Tsai's preparations were of his own devising, Senor Bayless is presenting us with the fact that the Mexican cuisine by its very nature, lends itself to this `modularization'.

Almost all of the essential recipes are sauces and salsas. As Rick explains, the notion of a salsa is much broader to the Mexican mind than it may be to us gringos looking at the notion from the outside. The essential recipes are:

Simmered Tomato-Jalapeno Sauce
Roasted Tomato-Jalapeno Salsa from the Stone Mortar
Chopped Tomato-Serrano Salsa
Chopped Tomato-Habanero Salsa
Simmered Tomato-Habanero Salsa
Quick Cooked Tomato-Chipotle Sauce
Simmered Tomatillo-Serrano Sauce
Roasted Tomatillo-Serrano Salsa
Roasted Tomatillo-Chipotle Salsa
Sweet and Spicy Ancho Seasoning Paste
Sweet and Smoky Chipotle Seasoning Salsa
Bold Pasilla Seasoning Paste
Simmered Guajillo Sauce
Roasted Poblano Rajas with Seared White Onions and Herbs
Garlicky Achiote Seasoning Paste
Corn Tortillas

I reproduced all these titles here to give you the best possible sense of what is at the heart of this book. Like the Italian cuisine and its preserved meats, cheeses, pasta and vinegars, the great variety of Mexican cooking is based on a few essential ingredients and the most important ingredient family, the dried chile and corn flour, came about, like Italy's meats and cheeses, from the need to preserve important ingredients from spoilage.

If this book were nothing more than these recipes plus the dishes which can be built from them, it would be a great book of recipes, but not quite the `IACP Cookbook of the Year' winner from the Julia Child Cookbook Awards. Each recipe is presented with a variety of different methods, mostly based on alternatives between using the Mocajete (volcanic stone mortar), using the food processor, or using the blender. I give enormous credit to Bayless for not encouraging us to immediately going out and ordering ourselves a Mocajete since they are both rather expensive and (authentic versions are) difficult to find. While I am something of an atavistic cook, I may have been inclined to search one out anyway, but Bayless confession that the modern appliances are quite satisfactory in most applications leaves me satisfied with the equipment I already have.

In addition to the richly detailed and annotated recipes, there are terrific sidebars on ingredients and methods. This is the first place I have read that there is an important difference in taste between the yellow and the white onion, and that the white onion is preferred for Mexican dishes, unless otherwise specified. Senor Bayless also makes it clear that the Habanero and the Scotch Bonnet are two different plants, and identifies those features that distinguish one from the other. Note that the level of heat is NOT one of the things that separate the two fruits.

The remainder of the recipes fall into all the usual categories, with a few Mexican specialities. These are:

Salads and Other Starters
Light and Hearty Soups
Tacos, Enchiladas, and other Casual Fare
Vegetable, Bean, Rice, and Egg Dishes
Classic Fiesta Food
Main Dishes
Desserts
Wine and Margaritas

As egg dishes are one of my favorite criteria for judging a cookbook, I looked at these more carefully than the others and found more than just your usual omelets, scrambles, and fried eggs with Mexican sauces and Fritos. Mr. Bayless' version of Huevos a la Oaxaquena gives us an egg cooking method which I have not seen in any French cookbook, although the result is not too different from scrambled eggs cooked hard rather than the French preferred moist result.

One section that caught my eye was the recipes for moles (in Classic Fiesta Food). The first two recipes required 28 and 27 different ingredients respectively and the procedures for both took three pages of text. Fortunately, aside from the stock, none of the ingredients required a lot of additional preparation, but, I can easily see why moles are relegated to recipes for special occasions.

I wish I could say that Mr. Bayless' books, especially this award winning volume, were the best sources for Mexican recipes, but he has strong competition from Ms. Diana Kennedy. I have reviewed several of her books, and I suspect that if you simply want good Mexican recipes, Ms. Kennedy may have the edge, but go with Mr. Bayless if you have an interest in what it is that makes the Mexican cuisine tick.

You may have noticed Mr. Bayless little trade paperback on Salsas, which have a strong resemblance to some of the material in this book. Some reviewers believe the salsa book is lifted from this volume. This is not true. The approach is the same in both books, but the names of the salsa recipes in the two books do not exactly coincide. And, the salsa book has the added feature of giving the same recipe in several different sizes, which is simply great for entertaining and a real Mexican food junkie.

This may be the best of Mr. Bayless books to get first. His writing is better than in `Authentic Mexican' and he covers more dishes than in `One Dish at a Time'.



From introduction to index, this is one of the best!!   July 6, 1997
39 out of 40 found this review helpful

It is not often that an introduction written in a cookbook captures your attention, and most people probably don't even read them yet the one in Rick Bayless's Mexican Kitchen really sets the tone of this book. The publication claims over 150 recipes but with Bayless's 'variations and improvisations' section after almost every recipe, there are many more possibilities to choose from. True Mexican cuisine jumps from each page and each menu item also contains words from the heart, giving history to each. Recipes include: Shrimp Seviche with Roasted Cactus, Ripe Plantain Turnovers with Fresh Cheese Filling, Mexican-Style Sweet Roasted Garlic Soup, Spicy Yucatecan Beef "Salad" Tacos, Smoky Braised Mexican Pumpkin with Seared White Onion, Chipotle Shrimp, Lamb Barbacoa from the Backyard Grill and Modern Mexican Chocolate Flan with Kahlua. A lot of heart and soul as well as time went into this book. Most recipes not only contain variations and improvisations, but also include some shortcuts and many with advanced preparation ideas to help today's busy cook. With 150 recipes in over 420 pages these recipes were written in complete detail. Ingredients are almost all available in regular grocery stores with only a few at specialty stores. Mexican Kitchen is definitely a cookbook to add to your collection. Mexican Kitchen by Rick Bayless is published by Scribner Publishing. Exceptional recipes written with a lot of passion and love for food. A good book to add to any shelf


Excelente!   November 19, 2004
J. Marquez (Los Angeles, CA)
34 out of 35 found this review helpful

Hats off to Bayless, this is one of the best cookbooks I have ever come across - regardless of culinary topic. He really does provide everything you would want in a cook book...he reveals the story behind the food with valuable insight, provides a good balance between finished dishes and understanding the raw materials and techniques, and he provides you with great sources for deeper research.

Its interesting that I was hesitant about Bayless's book in the beginning because my only previous experience with him was watching a few episodes of his show. From what I saw, I thought he spent way too much time on Antojitos...and that was definitely not what I was interested. See, I was born in Mexico City, and have dined on most of the regional cuisines of Mexico so what I craved were the incredible savory, complex dishes that I could not even dream of finding in California, where it is relatively easy to find authentic Mexican "junk" food.

To that end, this book really delivers. I have successfully prepared the Barbacoa, utilized his method of simmering chicken straight in a rich sauce, his basic sauce recipes answered a few lingering questions that allowed me to perfect my own recipes. In addition, I am exclusively dry roasting garlic on a griddle, and rinsing chopped onions which has improved just about every dish I prepare. Finally, he has given me valuable insight for deeper research on Mexican cuisine...such as identifying a Mexican cookbook that is entirely devoted to Mexico's wild mushrooms & truffles.

And those who don't think the foods he presents are traditional are completely wrong. If anything, he steers clear away from Contemporary trends in Mexican cuisine. As a matter of fact, if I would suggest any changes, it would be to add a chapter on the recent fusion cuisines of Mexico....Italian-Mexican, Japanese-Mexican, Thai-Mexican; and a chapter on the trendy insect dishes....escamoles (ant eggs), gusano de maguey (agave worm), chapulines (crickets) etc.,