This is a wonderful cookbook for people interested in learning more about Mexican cuisine. The recipes look delicious and are accompanied by vibrant pictures of the different dishes. The coolest part of this book is that it covers different cuisines from each province in Mexico. It was also very interesting to read about the author's culinary and family history.

I first heard of Rick Martinez through Bon Appetit and YouTube and was excited to get my hands on his cookbook. Mi Cocina is filled with all of the recipes you want when eating Mexican food: beans, tacos, enchiladas, salsas, and more. The recipes are approachable thanks to an informative section on stocking your pantry. The photos highlight the vibrant colors and flavors of Mexican cuisine. If you’ve always wanted to give Mexican meals a try at home, this would be a great addition to your cookbook collection.

Thank you to Netgalley and ClarksonPotter/Ten Speed Press for an ARC of this beautiful cookbook.

A passionate and delicious tour through Mexican cuisine, led by chef Rick Martinez. The book is broken down into two sections: staples of Mexican cooking, and specialties of each region of the country. Bright color photography and plenty of notes and tips from the author accompany the recipes. A must-have for medium and large public libraries, and for home cooks wanting to make their own authentic Mexican food.

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.

This book with its fantastic recipes and stunning photography transports you right into the heart of Mexico. I happily sat and read it front to back like a novel it's a wonderful read I was also very pleased to see the recipe measurements in grams (I'm a stickler for that). Many of the dishes include ingredients which would be difficult for me to source locally but alot of alternatives are suggested and if not then anything can be purchased online, you just have to plan in advance. For me the Mole Coloradito is worth the purchase alone, it's the best I have ever tasted such a depth of flavours, simply amazing!

Thank you to Netgalley and the publisher for an advance copy of this title in exchange for an unbiased review

Interesting cookbook, with plenty of recipes and pictures of beautiful Mexico. My husband is from Zacatecas and Jalisco area, and wanted to get some more tips and ideas. Not the easiest to read online, so would recommend a print copy. Skimmed the intro a bit, as I wanted to get to the recipes.

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!

I'm not quite sure how to review this book. I loved its beauty, and I enjoyed reading it. However, I did not find it very user friendly and ultimately found that I didn't want to cook a lot from it. On the other hand, I understand that the author didn't want to dumb down Mexican cuisine to provide watered down Mexican inspired food for an American audience. I'd recommend it for someone who wanted a beautiful cookbook and was committed to cooking Mexican food.

I normally pick up American, Italian, or Asian-focused cookbooks and this was a pleasant surprise! I'm a fan of Rick's from Bon Appetit and already knew he was incredibly talented, but I loved the recipes he shared in this one and how it was organized. The photos were vibrant and mouthwatering. Some recipes might not be super easy to make at home, but there are recipes for every level of home chef which is nice to see!

Currently living in Puerto Vallarta and trying to respect others and Covid as a new way of life, it is an adventure cooking at home in a traditional style to match the Mexican culture.

I havent seen a more beautiful cook book. The colors are vibrant. The photos make the food so tasty. I wish there was a deeper emphasis on plant based foods. Maybe more customized substitutes for each meat type. But still a beautiful book regardless

Photography was beautiful! I love the amount of personal detail Rick includes with each recipe and the memoir-like glimpses into his life story. Recipes are easy to understand. My only negative feedback is that the left column text lacked enough contrast to be accessible on an e-reader. I love the colors used, but yellow and orange on white in 12-14pt type probably does not meet accessibility guidelines. Will recommend to all my friends!

I was given the opportunity to read an advanced copy of Mi Cocina by Rick Martinez and as I love cooking and Mexican food, I grabbed the chance. I was not disappointed! The book is full of beautiful photo’s not just of the recipes themselves but from Ricks travels around Mexico which are the foundations of the book itself. It’s a colour filled read bringing the recipes to life.

The format of the book makes it easy to read and understand as Rick takes you through what he considers staples to the cuisine, ranging from chilies, herbs through to dried fruits, oils and vegetables to keep on hand.
I’ve already recommended this to other Mexican food lovers in my circle of friends and ordered the advanced copy for myself. In fact, I’m planning a Mexican meal for my close Family to try out some of the delicious sounding recipes.

Well done to the author, I’ve read other Mexican cook books before and none have caught my interest quite like this has!

Thanks to @Netgalley #TenSpeedPress and #Rik Martinez for an advanced readers copy of this cookbook in exchange for an honest review. All thoughts and opinions are my own.

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.

I have to say I loved this cookbook. I have been in love with Mexico and their cuisine since high school. I don't know if everyone has been introduced to the diversity and regionality of their cuisine and this book does so with 100 recipes full of stunning photos, simple explanations of what each dish is (as the titles are written in Spanish) and a bit of history or other fascinating bits of information for each of the seven regions of Mexico. So hard to pick a favorite so I am just going to claim them all!. I cannot wait to purchase this title so I can begin my journey through Mexico via this book.




Thanks to #Netgalley and ClarksonPotter/Ten Speed Press for an advanced readers copy of this cookbook in exchange for an honest review.

This isn’t just a cookbook; it’s a beautiful, illustrated guide to the various cultures and foods of Mexico, with the added benefit of delicious recipes.

You know a cookbook is something special when you can read it cover to cover. Rick Martinez is such a powerful writer and included so much realism, context, timeliness, and beauty to this regional cookbook. It reads more like a memoir than simply a collection of recipes. It is informative and heartfelt and... I will be honest... I shed two I'm-so-happy-for-him tears reading this.

I will 100% be purchasing this and cooking *many* of these fantastic dishes. I highly regarded Rick Martinez before reading this, but Mi Cocina has exceeded all expectations.

Thank you for the chance to read this e-ARC in exchange for an honest review. I was blown away.

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.

Mi Cocina is one of the most vibrant and visually appealing cookbooks I've ever read. But it's so much more than just a cookbook - it's a study in culture, geography, and language; it's a beautifully reflective memoir; it's an education in ingredients; and ultimately, it's a love letter to Mexico.

Techniques that once seemed intimidating to me - like making tortillas or flatbreads from scratch - are now not only accessible and fun, but I know why they're important. I also loved that, right up front, Martinez tells us how to make vegetarian substitutions so that any of these recipes can be enjoyed by those of us who aren't as fond of pork and lard. This book is practically encyclopedic in the information it conveys, while at the same time remaining humble and approachable and patiently instructive. Mi Cocina is truly an experience. Martinez graciously invites you into his kitchen and makes certain you come away with a greater appreciation for and understanding of Mexican food - and the skills to bring it to life in tu cocina. This book left me feeling smarter, more sophisticated, and incredibly grateful.

I received a digital pre-publication copy of this book in exchange for an honest review, and I'll be including it in a TBR round-up for Hispanic Heritage Month later this year. I will also be adding a hardcover edition to my permanent collection upon its May 2022 release.

Definitely a cookbook to learn to cook authentic Mexican food. I am not an expert on Mexican food other than to say I love it. While all of the recipes are not “101 Mexican cooking” types, it seems to contain a nice mix of both moderately easy and some that are more in-depth.

I loved this book because it had all of the elements that are important to me in a good cookbook; in a cookbook you are willing to buy in today’s world of online recipes. This is a teaching book. It’s easy to read and has beautiful illustrations. More importantly, in Mi Cocina, Martinez really and truly teaches us how to make the basics, the underlying recipes from which all other dishes are created. Under all of this cooking fun and learning lies a little bit of a history lesson too. I learned about regional tastes, foods used, and why they are popular in some areas. I learned enough to move over to my computer and look up something on the history of various locations in Mexico.
This is my kind of cookbook. Not just a cookbook, but a book of the culture of its country. Truly regional cooking accompanied by beautiful pictures. The type of cookbook to keep on your shelf.