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.
Rick Martínez is the host of the YouTube series Pruébalo on the Babish Culinary Universe and the Food52 video series Sweet Heat. He cohosts the Borderline Salty podcast with Carla Lalli Music, is a regular contributor to Bon Appétit magazine and 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.
- Publisher: Clarkson Potter (May 3, 2022)
- Language: English
- Hardcover: 304 pages
- ISBN-10: 0593138708
- ISBN-13: 9780593138700
- Item Weight: 1.25 pounds
- Dimensions: 8.55 x 1.02 x 10.31 inches