sturlington's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
By Rick Bayless
Scribner - 1996
Chorizo-Stuffed Ancho Chiles : page 108
My husband's favorite of the evening. I didn't have anchos, so I substituted poblanos and baked them in the oven with the tomato-chile sauce, as indicated in the variation. One pepper works very well shared as an appetizer, but I think it would be too overwhelming for a main course.
useful (1)
Classic Seviche Tostadas : page 84
My first attempt at making seviche. We really enjoyed it, particularly because of all the fresh vegetables mixed in. I used tuna, which we always eat rare anyway, so I think it was the best choice. The serrano provide a nice touch of heat, but I think a little something was missing -- maybe just not enough salt.
useful (1)
Crispy Tortillas, Fried or Baked : page 87
This did not turn out well for me. I used the baking method but my tortillas did not get crispy, only chewy (not in a good way). I had to substitute tortilla chips instead.
useful (0)
We all really like this. If you follow the recipe as directed, the end result is more like a snack than an entree. I added shredded, poached chicken to give it more substance. It would probably also taste good with scrambled eggs as breakfast enchiladas.
useful (0)