Search inside this book

No other editions


Your library (1)

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

Mexico One Plate At A Time

Recent Reviews

Quick-Fried Shrimp with Sweet Toasty Garlic (Camarones al Mojo de Ajo) reviewed by kateq

4th April 2019

Even when the mojo de ago is rushed (as it was when I had remembered at the last possible moment the shrimp I had defrosted and when I wanted to use some dried minced garlic which came in a Penzey's gift box), this is so good and so simple to do that...
read more »

Red Tomato Rice reviewed by jenncc

5th September 2011

Not just rice! This is a flavorful addition to any Mexican plate. I use cilantro in place of the parsley and 1/2 chicken broth, 1/2 water (personal preference/less sodium).
read more »

Smoky Chipotle Beans with Wilted Spinach and Masa "Gnocchi" reviewed by jenncc

5th September 2011

Love this dish with or without the "gnocchi". I have made it with black beans and pinto and agree with Rick that black are the way to go. We enjoy it with Ricks Red Tomato Rice (p. 174) and enchiladas or almost any of his chicken or pork dishes.
read more »

Classic Ceviche reviewed by boomuh

1st April 2010

This is an absolutely delicious dish, and pretty easy to make. It takes some time as the fish needs to "cook" in the lime juice, but aside from that you just have to throw a bunch of the ingredients together. At the end of the day, you have a very good...
read more »

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