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Mi Cocina: Recipes and Rapture from My Kitchen in México
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.
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.
304 pages, Hardcover
Published May 3, 2022
333 people are currently reading
2047 people want to read
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Displaying 1 - 30 of 134 reviews
April 27, 2022
Renowned chef Rick Martinez has written a 5 ⭐⭐⭐⭐⭐ cookbook called Mi Cocina. Martinez says, "The recipes in this book represent the food I loved eating the most." He has included recipes from diverse regions of Mexico, including "El Banjo, El Norte, Oaxaca, Pacifico. Yucatan, Baja, and Ellie Golfo."
Readers of My Cocina learn the best ingredients to stock a pantry and how to cook with essential kitchen equipment. Martinez shares his knowledge of corn, wheat, tortillas, rice, beans, salsa, produce, condiments, seasonings, herbs, and chilies. Step-by-step instructions with beautiful photos to 104 recipes from different regions authentic tacos, enchiladas, burritos, chorizo Verde, tamales, empanadas, etc. One featured beverage is "Champurrado - Hot corn and chocolate drink with cinnamon and dark brown sugar." Yum! I will take 2 to go, please! ☕☕
Thank you, NetGalley and Clarkson Potter/Ten Speed Press, for allowing me to review this culinary delight! Mi Cocina is a visual joy! Mi Cocina is available on May 3, 2022.
Readers of My Cocina learn the best ingredients to stock a pantry and how to cook with essential kitchen equipment. Martinez shares his knowledge of corn, wheat, tortillas, rice, beans, salsa, produce, condiments, seasonings, herbs, and chilies. Step-by-step instructions with beautiful photos to 104 recipes from different regions authentic tacos, enchiladas, burritos, chorizo Verde, tamales, empanadas, etc. One featured beverage is "Champurrado - Hot corn and chocolate drink with cinnamon and dark brown sugar." Yum! I will take 2 to go, please! ☕☕
Thank you, NetGalley and Clarkson Potter/Ten Speed Press, for allowing me to review this culinary delight! Mi Cocina is a visual joy! Mi Cocina is available on May 3, 2022.
December 23, 2021
This is a beautifully photographed, authentic Mexican cookbook that gives the reader a feel for every region. There are vibrant photos for some of the recipes and also photos of regions and people of Mexico. No nutritional information is provided. As they are very authentic recipes, they tend to use a lot of authentic ingredients and take a fair amount of time. I'm sure they're worth it. I love Mexican food and cook it at least a couple of times a week, though I have to adapt it for our family's needs. Oddly enough, I didn't actually feel inspired to adapt any of these recipes the way I usually do with great cookbooks. Our family has members who are vegetarian, gluten free and keto, and there were very few recipes that would work for any of us, but it will be a fantastic resource for those who want to learn how to cook traditional Mexican dishes.
I read a temporary digital ARC of this book for review.
I read a temporary digital ARC of this book for review.
November 23, 2022
What a glorious cookbook and memoir. A little larger in size than the average book, which is perfect for the overall layout and presentation of photographs, maps and recipes. Every page is graced with marvelous color photographs, with text pages printed on lighter shades of colorful paper. Chapters are organized by regions with the accompanying recipes that are emblematic of the food and cooking traditions of each. The introductions to the chapters include information, not only about the food, but brief historical overviews of the areas and their unique contributions to culinary traditions. For every recipe in the book Martinez has written a short personal anecdote, often with descriptions of what the finished dish tastes like. The only thing missing from all of this is the aroma of the food, and our being present at the table.
In the introduction he writes about growing up in Austin, Texas and watching cooking programs with his mother. They loved The Two Fat Ladies on BBC, but their favorite show was with Diana Kennedy, the British woman who became known as the doyenne of Mexican cuisine. He thought this British woman and a white man, Rick Bayless, from Oklahoma, “ … got to represent the culinary diversity of Mexico while my Mexican American family tried to enculturate with meatloaf and Chef Boyardee.” Martinez wanted to know as much as they did, and even more about his own background, and to present it from the viewpoint of a Mexican/Mexican-American. In his quest for information he embarked on a “once-in-a-lifetime culinary journey throughout Mexico,” and visited 32 states, 156 cities, and covered 20,000 miles in 586 days. "I ate a lot of amazing food. The 104 dishes you are about to flip through are my favorites. They are recipes that I cook over and over again for myself, friends, and family ... and mean the most to me because every single one of them is connected to a memory--the moment in the trip where I first tasted that dish ... fell in love and knew that it needed to be a part of Mi Cocina."
The introduction is a family history going back to his great-grandfather, who had a dairy farm in Torreón, Mexico, which he sold and then bought a farm south of Austin, Texas. Martinez brings this history forward to his upbringing and credits his mother with forming his own passion for cooking. For her, as for him, a major part of cooking is expressing love for one's family, past and present. However, there is more family history to be found in chapter 6, El Norte, which Martinez calls, "My Origin Story." Chapter One covers all the basics, and some questions: ingredients, equipment; pantry ingredients, with separate sections devoted to chiles, corn and wheat, salsas, condiments and seasonings. Can the recipes be vegetarian? Why salt and so much of it? The value of lard and how to use it. There are essential, irrefutable recipes that are part of this chapter. And then, chapters 2 - 8 takes us on the great culinary journey through the regions of Mexico.
In this beautiful book that presents so many luscious and varied recipes, Rick Martinez has achieved more than researching his cultural and culinary identity. He has joyfully shared his journey and recipes with all of us.
As a footnote, I will add that Rick Martinez's curiosity about all good things to eat extends to many different types of cuisines, which can be found on his website, and has many links, including one to his regular podcasts.
Reviewed by Sheryn Morris, Librarian, Literature & Fiction
In the introduction he writes about growing up in Austin, Texas and watching cooking programs with his mother. They loved The Two Fat Ladies on BBC, but their favorite show was with Diana Kennedy, the British woman who became known as the doyenne of Mexican cuisine. He thought this British woman and a white man, Rick Bayless, from Oklahoma, “ … got to represent the culinary diversity of Mexico while my Mexican American family tried to enculturate with meatloaf and Chef Boyardee.” Martinez wanted to know as much as they did, and even more about his own background, and to present it from the viewpoint of a Mexican/Mexican-American. In his quest for information he embarked on a “once-in-a-lifetime culinary journey throughout Mexico,” and visited 32 states, 156 cities, and covered 20,000 miles in 586 days. "I ate a lot of amazing food. The 104 dishes you are about to flip through are my favorites. They are recipes that I cook over and over again for myself, friends, and family ... and mean the most to me because every single one of them is connected to a memory--the moment in the trip where I first tasted that dish ... fell in love and knew that it needed to be a part of Mi Cocina."
The introduction is a family history going back to his great-grandfather, who had a dairy farm in Torreón, Mexico, which he sold and then bought a farm south of Austin, Texas. Martinez brings this history forward to his upbringing and credits his mother with forming his own passion for cooking. For her, as for him, a major part of cooking is expressing love for one's family, past and present. However, there is more family history to be found in chapter 6, El Norte, which Martinez calls, "My Origin Story." Chapter One covers all the basics, and some questions: ingredients, equipment; pantry ingredients, with separate sections devoted to chiles, corn and wheat, salsas, condiments and seasonings. Can the recipes be vegetarian? Why salt and so much of it? The value of lard and how to use it. There are essential, irrefutable recipes that are part of this chapter. And then, chapters 2 - 8 takes us on the great culinary journey through the regions of Mexico.
In this beautiful book that presents so many luscious and varied recipes, Rick Martinez has achieved more than researching his cultural and culinary identity. He has joyfully shared his journey and recipes with all of us.
As a footnote, I will add that Rick Martinez's curiosity about all good things to eat extends to many different types of cuisines, which can be found on his website, and has many links, including one to his regular podcasts.
Reviewed by Sheryn Morris, Librarian, Literature & Fiction
April 11, 2025
Okay, but why is this so freaking pretty? It’s the best looking cookbook in my kitchen now, and every other book is envious. No recipes have been tried yet, but I’m not too worried. If the recipes taste 10% as good as the pictures look- then everything will be bomb.
February 13, 2022
I’m (supposed to be) on a self-imposed cookbook-buying ban, but, after receiving a digital copy of this book, I’ll definitely be making an exception for this one when it hits shelves — and that’s an easy call. For one, I’ve followed Rick Martínez since his days at Bon Appétit, and, for two, I’m a sucker for anything related to Mexican food; I always find myself coming back to the cuisine to remind me of the country and its traditions. It sounds like this book served a similar purpose for Martínez: as an exploration of México to understand his family’s culture through food.
This cookbook will suit you whether you’re familiar with Mexican food and its flavors or you’re a total newbie to the culture and think Mexican food consists just of tacos and quesadillas. (It doesn’t, I promise.) The ingredients are specific and easy to source, and the recipes are easy to follow. Martínez’s writing is fun and zippy, and this cookbook is full of interesting anecdotes. Plus, the vibrancy of this cookbook is a major win, and I’d put a collection of the beautiful photographs inside these pages on my coffee table.
My favorite part of this cookbook is definitely in how it’s designed to highlight seven different regions of México — El Bajío, Oaxaca, Yucatán, El Golfo, El Norte, Pacífico, and Baja. This does a tremendous job of highlighting the diversity of Mexican food (and the country itself), and I’d read seven separate cookbooks from Martínez on each of these specific regions. I wish the cookbook included desserts and drinks and more vegetable-forward dishes from the specific regions, but it’s already jam-packed with so many delicious-sounding recipes that their omission doesn’t feel too big.
This cookbook has something for everyone, and the recipes (the ones I’ve tried, at least) are delicious. There’s a good chance I liked this book so much because I decided to trot out some recipes for the Super Bowl, and anything that makes me look like a culinary genius is the type of cookbook I like.
¡Buen provecho!
Special thanks to NetGalley, Clarkson Potter/Ten Speed Press, and Rick Martínez for proving me with an e-ARC of this book in exchange for my honest review.
This cookbook will suit you whether you’re familiar with Mexican food and its flavors or you’re a total newbie to the culture and think Mexican food consists just of tacos and quesadillas. (It doesn’t, I promise.) The ingredients are specific and easy to source, and the recipes are easy to follow. Martínez’s writing is fun and zippy, and this cookbook is full of interesting anecdotes. Plus, the vibrancy of this cookbook is a major win, and I’d put a collection of the beautiful photographs inside these pages on my coffee table.
My favorite part of this cookbook is definitely in how it’s designed to highlight seven different regions of México — El Bajío, Oaxaca, Yucatán, El Golfo, El Norte, Pacífico, and Baja. This does a tremendous job of highlighting the diversity of Mexican food (and the country itself), and I’d read seven separate cookbooks from Martínez on each of these specific regions. I wish the cookbook included desserts and drinks and more vegetable-forward dishes from the specific regions, but it’s already jam-packed with so many delicious-sounding recipes that their omission doesn’t feel too big.
This cookbook has something for everyone, and the recipes (the ones I’ve tried, at least) are delicious. There’s a good chance I liked this book so much because I decided to trot out some recipes for the Super Bowl, and anything that makes me look like a culinary genius is the type of cookbook I like.
¡Buen provecho!
Special thanks to NetGalley, Clarkson Potter/Ten Speed Press, and Rick Martínez for proving me with an e-ARC of this book in exchange for my honest review.
December 27, 2021
Rick Martinez has written a love letter to Mexico, and I am here for it! This was a cookbook, of course, but so much more. It's an immigrant-firstgen-secondgen memoir that provided interesting perspective on Rick's experience as a Mexican-American, how it's evolved over time, and how he found his roots. It is a beautiful travelogue through the regions of Mexico, providing a little bit of history and context for why certain dishes are the way they are. The food styling and photography is top notch and makes me want to try it all. The recipes do not appear to be "dumbed down", but seem to be written in a way that is accessible and invites you to tackle the challenge. Helpful tips are provided along the way.
Thank you to NetGalley and the publisher for the eARC, in exchange for this honest review. I plan to add #MiCocina to my cookbook library when it is published!
Thank you to NetGalley and the publisher for the eARC, in exchange for this honest review. I plan to add #MiCocina to my cookbook library when it is published!
November 7, 2022
Gorgeous cookbook that's really a work of art and meant to be displayed, IMO. I loved that it was divided by regions, and that most of the recipes had (beautiful!) photographs. Gorgeous design, and a really interesting array of recipes. TBH, I didn't find a lot here that I would personally cook, but I had a feeling that would be the case going into it, as I have absolutely no tolerance for heat/spice, and don't love tomatoes, which make up a lot of the base of Mexican cooking. Still, I *did* find a number of recipes I'm excited to try, and I'd highly recommend it for those who really enjoy Mexican food and want to learn how to cook some more authentic and regional dishes! Not a big sweets section, which I was personally a bit bummed about, but YMMV.
Recipes I've Made:
Arroz Blanco con Mantequilla - this was BOMB. Pretty easy and super tasty.
Recipes I've Made:
Arroz Blanco con Mantequilla - this was BOMB. Pretty easy and super tasty.
Read
May 1, 2022Thank you to NetGalley, Clarkson Potter and Ten Speed Press for an Advanced Readers Copy in exchange for an honest review.
One of the newest loves of my life is cookbooks. I’ve had interest in baking since high school, when I started baking cookies for friends. In college, I was eager to start learning to cook, but since I’ve on campus, the opportunities weren’t always present. After I moved out to Seattle post-college, I started collecting cookbooks as a way to get basic recipes on how to cook. After finding some funny old cookbooks in a garage sale in Rural Wisconsin, I’ve been super hooked on them.
Mi Cocina is stunning on the inside. I adore physical cookbooks- one of the few places I’ve found where I prefer a hard copy to having it on my Kindle. Since I have an e-copy of this book, I can’t comment on the feel of the book, but I will say, the cover is mainly pink and that is absolutely perfect. I have a small collection of cookbooks just because they are pink and work well with both recipes and decor. I will probably buy the hardcover copy for this reason, especially given that the content is useful.
The book is laid in sections by Mexican region and has a ‘basics of Mexican cooking’ section in the beginning. I like books that do this generally and this one is not an exception. This basics section gives commentary not on specific recipes but on food theory around Mexican cooking in general that can be applied to any Mexican dish. It talks about how to buy peppers, which spices are pantry must-haves and how to use dried chiles, in addition to giving recipes that form the foundations to rest of the book, like tortillas, rice, beans, salsa and so on. Honestly, just this section would be a great pamphlet on its own.
Each region section has a story behind why the author chose to focus on that region or what experience he has from there. Further, what I really love is that each recipe has a little blurb from the author about it. Some blurbs talk about the history of the food, or why the author likes it, or has cooking tips on how to perfect the food, or details on how to serve it. It’s a neat detail that makes the home chef feel like they’re cooking with Rick Martinez himself. There are a lot of recipes with a range of cooking times, which is also my ideal. I prefer cookbooks that have some quick dinner recipes for weeknights and longer recipes for weekend projects. From what I was seeing, this cookbook has both.
The photography in it is beautiful. There are big pictures every couple pages, so it seems like every recipe has something to look at to compare to while cooking.
I have not yet had a chance to cook from the book, but I love reading cookbooks for cooking lessons so from that regard, it’s a big win. I will update with later with reviews of the recipes once I cook a few and get a feel for them.
Overall, I will be definitely getting this book in the hardcover and am excited to cook recipes from it! This book will be published on May 3, 2022!
One of the newest loves of my life is cookbooks. I’ve had interest in baking since high school, when I started baking cookies for friends. In college, I was eager to start learning to cook, but since I’ve on campus, the opportunities weren’t always present. After I moved out to Seattle post-college, I started collecting cookbooks as a way to get basic recipes on how to cook. After finding some funny old cookbooks in a garage sale in Rural Wisconsin, I’ve been super hooked on them.
Mi Cocina is stunning on the inside. I adore physical cookbooks- one of the few places I’ve found where I prefer a hard copy to having it on my Kindle. Since I have an e-copy of this book, I can’t comment on the feel of the book, but I will say, the cover is mainly pink and that is absolutely perfect. I have a small collection of cookbooks just because they are pink and work well with both recipes and decor. I will probably buy the hardcover copy for this reason, especially given that the content is useful.
The book is laid in sections by Mexican region and has a ‘basics of Mexican cooking’ section in the beginning. I like books that do this generally and this one is not an exception. This basics section gives commentary not on specific recipes but on food theory around Mexican cooking in general that can be applied to any Mexican dish. It talks about how to buy peppers, which spices are pantry must-haves and how to use dried chiles, in addition to giving recipes that form the foundations to rest of the book, like tortillas, rice, beans, salsa and so on. Honestly, just this section would be a great pamphlet on its own.
Each region section has a story behind why the author chose to focus on that region or what experience he has from there. Further, what I really love is that each recipe has a little blurb from the author about it. Some blurbs talk about the history of the food, or why the author likes it, or has cooking tips on how to perfect the food, or details on how to serve it. It’s a neat detail that makes the home chef feel like they’re cooking with Rick Martinez himself. There are a lot of recipes with a range of cooking times, which is also my ideal. I prefer cookbooks that have some quick dinner recipes for weeknights and longer recipes for weekend projects. From what I was seeing, this cookbook has both.
The photography in it is beautiful. There are big pictures every couple pages, so it seems like every recipe has something to look at to compare to while cooking.
I have not yet had a chance to cook from the book, but I love reading cookbooks for cooking lessons so from that regard, it’s a big win. I will update with later with reviews of the recipes once I cook a few and get a feel for them.
Overall, I will be definitely getting this book in the hardcover and am excited to cook recipes from it! This book will be published on May 3, 2022!
September 6, 2022
An energetic map of the regional cuisine of Mexico, there's a reason this is one of NPR's best cookbooks so far for 2022. Even the pantry section is interesting and the recipes cover thousands of miles, ranging from seafood to pastries and everything in between.
May 31, 2022
Thank you to Clarkson Potter, the author, and NetGalley for providing this eARC in exchange for an honest review. This book was released on May 3, 2022.
I come from a family of cookbook collectors, not so much cookbook users. At least, not to the degree that would make the amount of cookbooks my mother and I have amassed between the two of us reasonable. This is one that I certainly wouldn’t hesitate to add to the collection, even if I never, or only rarely, cooked from it.
Mi Cocina has both depth and breadth when it comes to its recipes, and while many are perhaps a bit too complicated/time-intensive for my own regular cooking—meaning the three recipes I selected to try out were simple and yet it still took me an hour longer than anticipated to make everything—it was worth it to spend some time making my own tortillas de harina con mantequilla to go with the arroz verde (truly delicious and I could probably eat it every day) and rajas con crema. Perhaps sometime this summer I’ll go back to it and look for a few more things to try—though not all on the same day again!
Vibrant and full of life and passion, Rick Martinez’s cookbook is a beautiful look at regional Mexican cuisine and its cultural influences.
I come from a family of cookbook collectors, not so much cookbook users. At least, not to the degree that would make the amount of cookbooks my mother and I have amassed between the two of us reasonable. This is one that I certainly wouldn’t hesitate to add to the collection, even if I never, or only rarely, cooked from it.
Mi Cocina has both depth and breadth when it comes to its recipes, and while many are perhaps a bit too complicated/time-intensive for my own regular cooking—meaning the three recipes I selected to try out were simple and yet it still took me an hour longer than anticipated to make everything—it was worth it to spend some time making my own tortillas de harina con mantequilla to go with the arroz verde (truly delicious and I could probably eat it every day) and rajas con crema. Perhaps sometime this summer I’ll go back to it and look for a few more things to try—though not all on the same day again!
Vibrant and full of life and passion, Rick Martinez’s cookbook is a beautiful look at regional Mexican cuisine and its cultural influences.
October 16, 2023
The Worst Review
Cult Flav (a site with highly interesting, and opinioned knife reviews, by the way)
Sarah
3.4/10
This is one of the first books we've reviewed that had so much flavor that we had a hard time describing the dishes. We usually have the opposite problem and want MORE from a recipe.
Every single component in Mi Cocina was amped up to 11, but when every part wants to be the lead singer you get dishes without harmony.
The personality in the writing for this book is it's greatest strength, and I can tell that Rick put a lot of heart into making it. For putting his heat out on his sleeve I applaud him.
Admittedly I will likely be revisiting the pozole verde, and some of the tortilla recipes, like the pan arabes. For the most part I think this book will become a point of reference from here on out.
writing 4
accessibility 4
value 3
flavor 2
two out of ten for flavor is not a good thing
Cult Flav (a site with highly interesting, and opinioned knife reviews, by the way)
Sarah
3.4/10
This is one of the first books we've reviewed that had so much flavor that we had a hard time describing the dishes. We usually have the opposite problem and want MORE from a recipe.
Every single component in Mi Cocina was amped up to 11, but when every part wants to be the lead singer you get dishes without harmony.
The personality in the writing for this book is it's greatest strength, and I can tell that Rick put a lot of heart into making it. For putting his heat out on his sleeve I applaud him.
Admittedly I will likely be revisiting the pozole verde, and some of the tortilla recipes, like the pan arabes. For the most part I think this book will become a point of reference from here on out.
writing 4
accessibility 4
value 3
flavor 2
two out of ten for flavor is not a good thing
Read
June 13, 2022No rating cause I haven't actually cooked anything from it, just bookmarked a couple for later. It's written for an experienced home cook, which I am but not with meat - and this book is 95 percent meat - I'm afraid if I did decide to treat myself to a non-veg dinner from this book it wouldn't come out great at all! So it inspires me more to break my usual diet at a restaurant than to try cooking any of these.
Loved the fact that every single recipe has a photo and a story to accompany, I absolutely enjoyed reading this and feeling like I was along for the ride. The context Martinez adds to his recipes is a story in itself; definitely recommend if you enjoy cookbooks as a reading experience!
Loved the fact that every single recipe has a photo and a story to accompany, I absolutely enjoyed reading this and feeling like I was along for the ride. The context Martinez adds to his recipes is a story in itself; definitely recommend if you enjoy cookbooks as a reading experience!
January 8, 2022
This cookbook could adorn any kitchen or coffee table, it is beautiful!! And if you need an authentic Mexican recipe book, this one is all you’ll need! The author traveled to all the regions of Mexico, tasting regional favorites and collecting recipes to bring to us, the home cook. The recipes are special and the photos of Mexico and the food are mesmerizing!
Thank you Netgalley, Clarkson Potter/Ten Speed Press and the author for this eARC in exchange for my honest review. Publication date is May 3, 2022
Thank you Netgalley, Clarkson Potter/Ten Speed Press and the author for this eARC in exchange for my honest review. Publication date is May 3, 2022
November 17, 2023
Our cookbook book club chose this for our book of the month and it did not disappoint. Rick Martinez had paid homage to beautiful Mexico through his bright pictures and tasty recipes. While every recipe we made was delicious, I was surprised at how much I liked the Chanourrado (it’s hot chocolate with corn!).
October 6, 2023
The most dynamic and exciting cookbook I’ve read on Mexican cuisine. I felt terribly jealous of the author’s travels and experiences and hungry to eat everything that is uniquely Mexican and so far from what is typically thought of as Mexican cuisine.
December 3, 2023
I love Rick, and his recipes. The Michoacán braised pork with homemade tortillas was a Christmas 2022 hit.
February 29, 2024
This is a joy and a delight—there is so much love in Rick’s book. The sopa de Lima is the best chicken soup I’ve ever had, I learn something new from each recipe, and it is my favorite cookbook of the year
February 22, 2023
Amazing journey through the different parts of Mexico and their regional cuisines. Rick Martinez is amazing at what he does with this.
xx-dnf-skim-reference
November 25, 2024especially for the stories/comments, libby says
...
Ok, yep. But I disagree w/Libby about reading it as an ebook, I think, because it's so gorgeous and heavy. However, both texts and recipes are just a bit niche. Far too much meat and salt in recipes for us, and the author's whole point is that he's worked with these very favorites to make them the best they can be, so sub's wouldn't be the same. And the text, well, if you're a foodie, or gay, or of a minority culture in your land of birth, or a fan of touring Mexico, great. If you're more mainstream, it may not be as interesting.
Anyway, I didn't find it worthy of more than a half hour or so of my time, sorry. Though I would be delighted to eat anything in there if someone cooked it for me! November 2024
...
Ok, yep. But I disagree w/Libby about reading it as an ebook, I think, because it's so gorgeous and heavy. However, both texts and recipes are just a bit niche. Far too much meat and salt in recipes for us, and the author's whole point is that he's worked with these very favorites to make them the best they can be, so sub's wouldn't be the same. And the text, well, if you're a foodie, or gay, or of a minority culture in your land of birth, or a fan of touring Mexico, great. If you're more mainstream, it may not be as interesting.
Anyway, I didn't find it worthy of more than a half hour or so of my time, sorry. Though I would be delighted to eat anything in there if someone cooked it for me! November 2024
July 9, 2025
My mom has always liked reading cookbooks and I have always found that odd until I found this one. I really enjoyed reading the stories of the authors travels and how he encountered the foods he included in the cookbook. The cookbook itself is not the quick and easy type and the author says as much. I tried the Albóndigas recipe and it was delicious.
July 6, 2022
If you are looking for an authentic collection of Mexican recipes, Mi Cocina is a fantastic cookbook to try. The author has gone on an expedition through Mexico to learn more about his culture and its recipes. There are so many interesting and the recipes are very easy to follow with some stunning images to accompany them. While some of the ingredients might be a bit hard to source for some, they will be well worth it. Anyone who enjoys learning about other cultures and authentic cuisine will find this a must-have book in their collection.
March 16, 2022
This isn't just a cookbook. It's also a story about identity.
The recipes are easily accessible, relying on ingredients that are available in most grocery stores or online.
In addition to the actual recipes, each recipe includes a blurb by Rick Martinez. These notes range from his personal experience with the food, to cooking tips, to substitutions, etc. Each one offers a unique take on the adjoining recipe, which really adds a personalized touch to the book.
The book is also full of vibrant, full-color pictures of heirloom produce, open-markets, and prepared dishes. Rich and enticing.
I've already tried one of the recipes, Arroz Verde. Not only was it surprisingly simple, the flavor was great. I'm excited to start working my way through more recipes in the book.
A special thank you to NetGalley and the publisher for providing me with an advanced reader's copy of this book in exchange for my honest review.
The recipes are easily accessible, relying on ingredients that are available in most grocery stores or online.
In addition to the actual recipes, each recipe includes a blurb by Rick Martinez. These notes range from his personal experience with the food, to cooking tips, to substitutions, etc. Each one offers a unique take on the adjoining recipe, which really adds a personalized touch to the book.
The book is also full of vibrant, full-color pictures of heirloom produce, open-markets, and prepared dishes. Rich and enticing.
I've already tried one of the recipes, Arroz Verde. Not only was it surprisingly simple, the flavor was great. I'm excited to start working my way through more recipes in the book.
A special thank you to NetGalley and the publisher for providing me with an advanced reader's copy of this book in exchange for my honest review.
July 17, 2022
I like the organization of this book. It is organized by region in Mexico. Beautiful bright pictures. Catching cover. Includes lesser known recipes as opposed to the same old Mexican recipes I make over and over. And I think that's my favorite part. This expanded my own understanding of what is "Mexican food." I want to make more out of this book. I checked it out from the library but need to add it to my personal shelf.
Cemita Poblana
In this recipe and description, I learned about the herb papalo. Though I couldn’t find it, I followed the instructions and used a blend of cilantro, basil, and mint instead. And I ordered some papalo seed to add to my herb garden. This is essentially a fried pork chop sandich. It's not what I think of when I think of “Mexican food.” It was delicious!
Recipes do rely on each other - for instance, this recipe includes an ingredient of chiles chipotles en escabeche, which is included elsewhere in book. While I like that condiments are included in the recipes, make sure you read through the recipe thoroughly before you start, so you aren’t in the middle of making the recipe and realize you need to follow a whole second recipe for the condiment.
Carne Asada
Carne asada is probably one of the better known Mexican meats. It’s essentially barbecued beef, first marinated in orange juice, lime, and oregano. This recipe goes above and beyond that though and creates a whole meal with grilled jalapenos, chorizo, and quesadillas. The flavor of this beef was absolutely delicious. Simple to make, but delicious.
Tacos Gubernador
Oh hello! These shrimp tacos are not what I expected and not what I think of when I think of a “taco.” But the flavor! Oh yes! Just the right amount of heat gives these flavor but doesn’t hurt. My husband was really enjoying the descriptions of the food in the narrative as we ate it. It helped give context to all of it, particularly that this dish was named for the Governor of Sinaloa when a chef tried to outdo his wife's shrimp tacos!
Cemita Poblana
In this recipe and description, I learned about the herb papalo. Though I couldn’t find it, I followed the instructions and used a blend of cilantro, basil, and mint instead. And I ordered some papalo seed to add to my herb garden. This is essentially a fried pork chop sandich. It's not what I think of when I think of “Mexican food.” It was delicious!
Recipes do rely on each other - for instance, this recipe includes an ingredient of chiles chipotles en escabeche, which is included elsewhere in book. While I like that condiments are included in the recipes, make sure you read through the recipe thoroughly before you start, so you aren’t in the middle of making the recipe and realize you need to follow a whole second recipe for the condiment.
Carne Asada
Carne asada is probably one of the better known Mexican meats. It’s essentially barbecued beef, first marinated in orange juice, lime, and oregano. This recipe goes above and beyond that though and creates a whole meal with grilled jalapenos, chorizo, and quesadillas. The flavor of this beef was absolutely delicious. Simple to make, but delicious.
Tacos Gubernador
Oh hello! These shrimp tacos are not what I expected and not what I think of when I think of a “taco.” But the flavor! Oh yes! Just the right amount of heat gives these flavor but doesn’t hurt. My husband was really enjoying the descriptions of the food in the narrative as we ate it. It helped give context to all of it, particularly that this dish was named for the Governor of Sinaloa when a chef tried to outdo his wife's shrimp tacos!
March 6, 2022
Thanks to NetGalley for letting me preview this cookbook. I became a fan of Rick’s by watching him on Bon appétit’s YouTube, then by following him on Instagram. I’ve watched him put this book together and I really love how it came out. The book is colorful and is organized by what region of Mexico the dish came from, which I really enjoyed. He is also working on producing a YouTube series where he cooks the various recipes in this book and I’m looking forward to watching that. My main critique for this cookbook is that it doesn’t list the estimated cook times for each recipe. Typically I like to know what the average prep and cook time are for different recipes, so I know what I have time for or how much time I need to allocate for making something. I’ve liked the recipes I’ve tried so far, and I’m excited to try more!
April 4, 2023
Would try anything in this cookbook if Rick cooked it for me otherwise a lot of these ingredients not available to me, and much to time consuming as I would be the only one in this house eating it. Rick high quality lard, from the leaf for baking is white, not light caramel, and has no smell. Cooking lard rendered from other fats from the pork are light caramel and has more of a porky smell/flavor, different uses for both.
February 18, 2022
The first thing that hits you when you open this spectacularly beautiful cookbook is COLOR!
Bursting with vibrancy, personality, style, Mexican scenery, and oh yes, gorgeous food, the illustrations in this book are a smorgasbord of delight - as are the recipes that follow.
This cookbook, the author’s self-proclaimed “love letter” to the “fatty and spicy and sweet” recipes popular with locals across each of Mexico’s main areas, showcases one hundred and four dishes inspired by his travels across the country , - each recipe bringing happiness to this eclectically charming Mexican-American cook/author/video-host, and shared in this deeply personal and wholly authentic context.
Before delving into the recipes themselves, the author provides a fabulous introduction to pantry basics - covering the chilies, spices, herbs, nuts and seeds, oils, dairy, dried fruit, and vinegars which are foundational to any well-stocked Mexican kitchen.
Also presented, interestingly, is the author’s view of the essential four ingredients to have on hand for any recipe - Tomatillos, tomatoes, white onion, garlic, poblanos - as well as an informative and simplified breakdown of dried and fresh chili peppers (a topic which can seem confusing to the un-initiated).
The recipes themselves are organized into two parts.
- The first section, providing all the staples needed to augment any main course, features Corn & Wheat (eg tortillas and tostadas), Rice & Beans ( eg refried beans) , and an incredible assortment of Chilies & Salsas.
- The second section follows on with ten drool-worthy recipes stemming from each of Mexico’s main regional areas.
With every page calling out to me (visually and culinarily) it was an Impossible feat for this reader to choose my favorites.
Here are just a few of the recipes I can’t wait to try.
-Mango, pineapple and Jicama salad with orange-lime dressing (Gazpacho Moreliango)
-Large toasted corn tortilla topped with refried beans and grilled marinated flank steak (Tlayuda con Tasajo)
-Herb and cheese meatballs with smokey tomato-chipotle sauce (Albondigas en chipotle)
-Roasted pumpkin seed and habanero spread with orange and lime juice (Ha’sikil p’ak)
-Red snapper filets in a tomato-bell pepper sauce with capers and olives (Pescado a la Veracruzana)
If you have any interest at all in Mexican food and its preparation, run, don’t walk, to your nearest bookstore (virtual or otherwise) to add this marvelous cookbook to your collection. It would also make a fantastic gift for any foodie on your lucky list.
A great big thank you to NetGalley for an ARC of this book. All thoughts presented are my own.
***. This book will be published May 3, 2022
Bursting with vibrancy, personality, style, Mexican scenery, and oh yes, gorgeous food, the illustrations in this book are a smorgasbord of delight - as are the recipes that follow.
This cookbook, the author’s self-proclaimed “love letter” to the “fatty and spicy and sweet” recipes popular with locals across each of Mexico’s main areas, showcases one hundred and four dishes inspired by his travels across the country , - each recipe bringing happiness to this eclectically charming Mexican-American cook/author/video-host, and shared in this deeply personal and wholly authentic context.
Before delving into the recipes themselves, the author provides a fabulous introduction to pantry basics - covering the chilies, spices, herbs, nuts and seeds, oils, dairy, dried fruit, and vinegars which are foundational to any well-stocked Mexican kitchen.
Also presented, interestingly, is the author’s view of the essential four ingredients to have on hand for any recipe - Tomatillos, tomatoes, white onion, garlic, poblanos - as well as an informative and simplified breakdown of dried and fresh chili peppers (a topic which can seem confusing to the un-initiated).
The recipes themselves are organized into two parts.
- The first section, providing all the staples needed to augment any main course, features Corn & Wheat (eg tortillas and tostadas), Rice & Beans ( eg refried beans) , and an incredible assortment of Chilies & Salsas.
- The second section follows on with ten drool-worthy recipes stemming from each of Mexico’s main regional areas.
With every page calling out to me (visually and culinarily) it was an Impossible feat for this reader to choose my favorites.
Here are just a few of the recipes I can’t wait to try.
-Mango, pineapple and Jicama salad with orange-lime dressing (Gazpacho Moreliango)
-Large toasted corn tortilla topped with refried beans and grilled marinated flank steak (Tlayuda con Tasajo)
-Herb and cheese meatballs with smokey tomato-chipotle sauce (Albondigas en chipotle)
-Roasted pumpkin seed and habanero spread with orange and lime juice (Ha’sikil p’ak)
-Red snapper filets in a tomato-bell pepper sauce with capers and olives (Pescado a la Veracruzana)
If you have any interest at all in Mexican food and its preparation, run, don’t walk, to your nearest bookstore (virtual or otherwise) to add this marvelous cookbook to your collection. It would also make a fantastic gift for any foodie on your lucky list.
A great big thank you to NetGalley for an ARC of this book. All thoughts presented are my own.
***. This book will be published May 3, 2022
March 25, 2022
Thank you to NetGalley and Clarkson Potter/Ten Speed Press for the opportunity to read an advanced reader's copy of this cookbook for an honest review. (Publish Date: May 3, 2022)
“Mi Cocina” by Rick Martinez is a spectacular culinary journey for the senses as he shares his favorite recipes from Mexico.
My family and I love Mexican food, and I was very interested in this particular cookbook since the author emphasized staying true to the authentic way that the dishes are prepared in Mexico. Martinez is proud of his Mexican heritage, and his love shines through every inch of this book. I really enjoyed his personal stories along with his tips, explanations, and advice that made all the recipes feel more approachable.
I loved that all the recipe titles were in Spanish (and, thankfully, paired with English subtitles). I felt more connected to the authenticity of the recipes with them titled in their home language. Also, the vibrant photos throughout the cookbook are stunningly gorgeous and mouthwateringly delicious! The food demands your attention in all the best ways. I literally wanted to eat everything I saw!
I was absolutely thrilled that the author had a section on how to convert ANY of his dishes to be vegetarian! I was surprised when Martinez shared, “People think Mexican food is all about pork and lard (…), but before the Spaniards came and brought domesticated animals with them, the indigenous cuisine in this area was mostly plant-based.”
My favorite part of this cookbook was where Martinez explains what fresh produce he always has in his kitchen, because “salsa emergencies” are REAL! I can completely relate to this, because nothing ruins a Mexican feast faster than realizing you don’t have the right ingredients to make salsa (and that you don’t even have some random jarred salsa from the grocery store). Nothing beats the flavor of freshly made salsa, so I make sure I have the ingredients I need to make salsa in my house at all times now.
I would highly recommend this book to any home cook interested in trying some authentic Mexican dishes – even if that means just trying some new salsa recipes, because they’re easy and delicious! This cookbook is sure to become my go-to staple for Mexican meals!
“Mi Cocina” by Rick Martinez is a spectacular culinary journey for the senses as he shares his favorite recipes from Mexico.
My family and I love Mexican food, and I was very interested in this particular cookbook since the author emphasized staying true to the authentic way that the dishes are prepared in Mexico. Martinez is proud of his Mexican heritage, and his love shines through every inch of this book. I really enjoyed his personal stories along with his tips, explanations, and advice that made all the recipes feel more approachable.
I loved that all the recipe titles were in Spanish (and, thankfully, paired with English subtitles). I felt more connected to the authenticity of the recipes with them titled in their home language. Also, the vibrant photos throughout the cookbook are stunningly gorgeous and mouthwateringly delicious! The food demands your attention in all the best ways. I literally wanted to eat everything I saw!
I was absolutely thrilled that the author had a section on how to convert ANY of his dishes to be vegetarian! I was surprised when Martinez shared, “People think Mexican food is all about pork and lard (…), but before the Spaniards came and brought domesticated animals with them, the indigenous cuisine in this area was mostly plant-based.”
My favorite part of this cookbook was where Martinez explains what fresh produce he always has in his kitchen, because “salsa emergencies” are REAL! I can completely relate to this, because nothing ruins a Mexican feast faster than realizing you don’t have the right ingredients to make salsa (and that you don’t even have some random jarred salsa from the grocery store). Nothing beats the flavor of freshly made salsa, so I make sure I have the ingredients I need to make salsa in my house at all times now.
I would highly recommend this book to any home cook interested in trying some authentic Mexican dishes – even if that means just trying some new salsa recipes, because they’re easy and delicious! This cookbook is sure to become my go-to staple for Mexican meals!
May 6, 2025
We did this book for our cookbook club which is a great way to be able to sample a bunch of the recipes.
The good: It's an attractive book with pretty pictures and vibrant colors along with some fun stories. The shrimp ceviche with watermelon and coconut milk was delicious, the green chicken soup was delicious and the pork with the crispy skin was great as were the pan de muerte (sorry for not getting the names straight and correct - I have returned the book already).
What I did not like: this is the second cookbook that has talked about racism and how the author was looked down upon as a kid - I'm sorry it happened but it's not why I want to read a cookbook. Some of the recipes were unimpressive like the tortillas. Made if from scratch and made it fried, maybe it's me but it was not impressive. Several of the recipes were ok or average but not something I would make again.
There were recipes that had incomplete or unclear instructions, several recipes that include water do not include it in the ingredients list. Some list just salt or pepper - no amounts.
The recipe ingredient list can be confusing in the way it is broken up - do you read all the way down and then the next column or to the end of the paragraph and then next column. Some cooking instructions could be clearer in explaining time and temperature.
My biggest pet peeve is a recipe that does not match the picture next to it. I made Aquachile and the recipe states " peel, seed and slice cucumbers" and the picture has unpeeled and unseeded cucumber slices. Recipe explains how to place all the vegetables around the shrimp on the plate and the picture looks nothing like it. Either rewrite the recipe to match the picture or recook the dish and take another picture - there is a picture of all the people involved in making the book, clearly someone could have fixed it. It's either sloppy work or lazy. That particular recipe had several steps that did not match the outcome - the amount of onions in the picture or what is palatable is about 20% of what is called for in the recipe. There are others but I will stop there.
It is a pretty book and has some nice recipes but I feel that it was not fully tested and could have been better.
The good: It's an attractive book with pretty pictures and vibrant colors along with some fun stories. The shrimp ceviche with watermelon and coconut milk was delicious, the green chicken soup was delicious and the pork with the crispy skin was great as were the pan de muerte (sorry for not getting the names straight and correct - I have returned the book already).
What I did not like: this is the second cookbook that has talked about racism and how the author was looked down upon as a kid - I'm sorry it happened but it's not why I want to read a cookbook. Some of the recipes were unimpressive like the tortillas. Made if from scratch and made it fried, maybe it's me but it was not impressive. Several of the recipes were ok or average but not something I would make again.
There were recipes that had incomplete or unclear instructions, several recipes that include water do not include it in the ingredients list. Some list just salt or pepper - no amounts.
The recipe ingredient list can be confusing in the way it is broken up - do you read all the way down and then the next column or to the end of the paragraph and then next column. Some cooking instructions could be clearer in explaining time and temperature.
My biggest pet peeve is a recipe that does not match the picture next to it. I made Aquachile and the recipe states " peel, seed and slice cucumbers" and the picture has unpeeled and unseeded cucumber slices. Recipe explains how to place all the vegetables around the shrimp on the plate and the picture looks nothing like it. Either rewrite the recipe to match the picture or recook the dish and take another picture - there is a picture of all the people involved in making the book, clearly someone could have fixed it. It's either sloppy work or lazy. That particular recipe had several steps that did not match the outcome - the amount of onions in the picture or what is palatable is about 20% of what is called for in the recipe. There are others but I will stop there.
It is a pretty book and has some nice recipes but I feel that it was not fully tested and could have been better.
May 4, 2022
Supposedly, a 1st Century Roman foodie named Apicius was the first to say, "We eat first with our eyes." From Mi Cocina's dazzling cover to the eye-popping, palate-tempting photographs strewn liberally throughout the cookbook, it's a wonder my eyes haven't gained ten pounds! I indulged in nothing but eye candy for my first walk through the cookbook, then went back to the beginning to settle in with the introduction and the recipes.
Please don't skip the introduction. It's a small book in itself, the story of Rick Martinez's life as a Mexican American in Texas, at the knee of his mother, who was on a journey of her own to explore their heritage. That journey often included family recipes. There's much more to know about Rick, and I will leave it to you to take that trip with him.
"The recipes in this book represent the food that I loved eating the most", the author says, just before dropping a jaw-droppingly photo of what looks like a food court, under a huge sign reading, "Gastronomia". Then, he talks about his own cooking style, answering questions about why he measures in grams, why he loves lard, and so on. He discusses ingredients, to be sure you're familiar with the herbs, spices, chilies, and such that will be appearing in the recipes.
The first recipes are for tortillas. Nothing like starting off with the most basic, delicious, iconic Mexican food! We then move up to rice, beans, salsas, and condiments. By the time you hit the first actual meal, Pollo al Pastor (Spicy-sweet roast chicken with onion and pineapple), you'll have learned enough about the basics to just enjoy making Rick's recipes.
I can't recommend this cookbook highly enough. If you love Mexican food as much as I do, you'll enjoy creating exciting new dishes, reminiscent of basic meals you may have enjoyed before, but kicked up so many notches you'll run out of ladder.
My thanks to author Rick Martinez, Clarkson Potter/Ten Speed Press, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.
Please don't skip the introduction. It's a small book in itself, the story of Rick Martinez's life as a Mexican American in Texas, at the knee of his mother, who was on a journey of her own to explore their heritage. That journey often included family recipes. There's much more to know about Rick, and I will leave it to you to take that trip with him.
"The recipes in this book represent the food that I loved eating the most", the author says, just before dropping a jaw-droppingly photo of what looks like a food court, under a huge sign reading, "Gastronomia". Then, he talks about his own cooking style, answering questions about why he measures in grams, why he loves lard, and so on. He discusses ingredients, to be sure you're familiar with the herbs, spices, chilies, and such that will be appearing in the recipes.
The first recipes are for tortillas. Nothing like starting off with the most basic, delicious, iconic Mexican food! We then move up to rice, beans, salsas, and condiments. By the time you hit the first actual meal, Pollo al Pastor (Spicy-sweet roast chicken with onion and pineapple), you'll have learned enough about the basics to just enjoy making Rick's recipes.
I can't recommend this cookbook highly enough. If you love Mexican food as much as I do, you'll enjoy creating exciting new dishes, reminiscent of basic meals you may have enjoyed before, but kicked up so many notches you'll run out of ladder.
My thanks to author Rick Martinez, Clarkson Potter/Ten Speed Press, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.
April 30, 2022
Originally posted on my blog: Nonstop Reader.
Mi Cocina is an exuberantly colorful and well written ode to the beauty and variety of the Mexican culinary tradition with recipes curated by Rick Martínez. Due out 3rd May 2022 from Crown Publishing on their Clarkson Potter imprint, it's 304 pages and will be available in hardcover and ebook formats.
The book is arranged as a grand tour of the Mexican states, with each local cuisine taking a star turn on the stage. Recipes are formatted with title (in Spanish and English), an introduction, followed by ingredients in a bullet list. Ingredient measurements are given in both imperial (American) and metric (yay!), followed by step by step cooking instructions. Special tips and alternate preparation methods are provided in highlighted colored text in the recipes. Nutritional info is not provided. The book is also packed with extra useful information and knowledge including charts for evaluating and using different types of spices and chili peppers, and kitchen tips and tricks for getting the most out of ingredients.
Throughout the book, the warmth and fondness the author has for his culture and food shines through. The recipes are chosen with care and all the classics are represented alongside many which were new to me. I loved reading about his experiences as a second generation immigrant kid in south-central Texas, although the overt racism which he experienced was appallingly sad.
The photography throughout is spectacular, clear, and in color. Serving suggestions are attractive and the food styling is superb; everything looks appetizing.
Five stars. This is a classic and very useful cookbook.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Mi Cocina is an exuberantly colorful and well written ode to the beauty and variety of the Mexican culinary tradition with recipes curated by Rick Martínez. Due out 3rd May 2022 from Crown Publishing on their Clarkson Potter imprint, it's 304 pages and will be available in hardcover and ebook formats.
The book is arranged as a grand tour of the Mexican states, with each local cuisine taking a star turn on the stage. Recipes are formatted with title (in Spanish and English), an introduction, followed by ingredients in a bullet list. Ingredient measurements are given in both imperial (American) and metric (yay!), followed by step by step cooking instructions. Special tips and alternate preparation methods are provided in highlighted colored text in the recipes. Nutritional info is not provided. The book is also packed with extra useful information and knowledge including charts for evaluating and using different types of spices and chili peppers, and kitchen tips and tricks for getting the most out of ingredients.
Throughout the book, the warmth and fondness the author has for his culture and food shines through. The recipes are chosen with care and all the classics are represented alongside many which were new to me. I loved reading about his experiences as a second generation immigrant kid in south-central Texas, although the overt racism which he experienced was appallingly sad.
The photography throughout is spectacular, clear, and in color. Serving suggestions are attractive and the food styling is superb; everything looks appetizing.
Five stars. This is a classic and very useful cookbook.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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