Search inside this book

No other editions


mexican (2) Your library (1) borrowed (1)

Login or register to add a new recipe title and comments.

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

Recent Reviews

Essential Chopped Tomato-Serrano Salsa reviewed by jenncc

24th April 2018

This is a standard salsa fresca. I like to balance heavier meats and hearty bean dishes with this bright, fresh salsa. I always add the optional garlic and let it all marinate for an hour in the fridge before serving.
read more »

Classic Red Tomato Rice reviewed by jenncc

19th July 2014

Great recipe. I roast the tomato, garlic and jalapeño together under the broiler - taking out the garlic first.
read more »

Seafood Rice Cazuela with Jalapeños and Roasted Tomatoes reviewed by Zosia

11th June 2013

Rick Bayless describes this as a “brothy paella”, and this soup, with its richly flavoured broth, perfectly cooked seafood (even the squid was tender!) and al dente rice certainly does have some things in common with paella but with a very distinctly...
read more »

Chilied Tortilla Soup with Shredded Chard reviewed by Zosia

5th May 2013

A chard and chili soup with great flavour that acts as a vehicle for all sorts of toppings. The rich tasting broth owes its flavour to roasted garlic, tomatoes and some reconstituted dried chilies. (I used ancho instead of pasilla). I added some cooked...
read more »

Login or register to add your own reviews from this cookbook.