{"title":"Mexican","description":"","products":[{"product_id":"salsa-daddy-dip-your-way-into-mexican-cooking","title":"Salsa Daddy: Dip Your Way into Mexican Cooking","description":"\u003cp\u003eThe James Beard Award–winning author of the New York Times bestseller Mi Cocina is back with a guide to the brightest dish in any Mexican meal, snack-filled afternoon, or sun-drenched beach day: salsa. From refreshing classics to rich sauces, this collection of over seventy salsas and twenty-four easy meals is a fun-loving introduction to the joy of Mexican cooking.\u003c\/p\u003e\u003cp\u003eChips, salsa, happiness. We know that essential truth. But after over 500 years of salsa history, there’s so much more to discover about this staple dish, one that cooks today can customize and riff on freely. Salsa can be an irresistible dip, yes, or a flavorful condiment, or it can be the basis for iconic Mexican meals—not to mention a savior for grilled cheese, burgers, rotisserie chicken, or platters of roasted vegetables.\u003c\/p\u003e\u003cp\u003eRick takes us deep into the world of traditional and modern salsas, where a playful pico de gallo with tomatoes, avocados, and chipotles is chopped up in a few minutes or where you might blend roasted peanuts with caramelized onions and toasted chiles for a nutty-savory spicy sauce. You’ll find smashed salsas, like La Tatemada Cremosa (charred tomato, chipotle in adobo, and crema), chopped salsas, such as Xnipec (tomato, habanero, and sour orange), as well as cooked salsas, like Pipián Verde (pepitas, peanuts, and tomatillo) and specials like Salsa Macha (peanuts, guiajillo, and chile de árbol) and Aioli Rojo (morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo.\u003c\/p\u003e\u003cp\u003eWith over seventy salsa recipes and twenty-four easy meals that offer endless variation, Salsa Daddy shows you how salsa can catapult joy into your cooking and become the heart of every table. Like Rick, you’ll learn that salsa isn’t a condiment—it’s a lifestyle.\u003c\/p\u003e","brand":"Patine","offers":[{"title":"Default Title","offer_id":52297986638055,"sku":"9780593798935","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/9780593798935.jpg?v=1783810332"},{"product_id":"nixta-taqueria-presents-from-tacos-to-tahdig-recipes-and-stories-from-mexico-iran-and-the-in-between","title":"[Pre-order: Oct 6, 2026] Nixta Taqueria Presents: From Tacos to Tahdig: Recipes and Stories from Mexico, Iran, and the In-Between","description":"\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eThis book is currently available for pre-order, and will be ready for shipping and instore pickup after Oct 6, 2026. \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eOver 100 recipes for tacos, salsas, polos, khoreshts, and more from the Mexican-Iranian team behind award-winning restaurant Nixta Taqueria\u003c\/p\u003e\n\u003cp\u003e“The future of American food is found at Nixta, where Edgar Rico and Sara Mardanbigi combine Mexican, Persian, and American flavors to create one of the country’s most essential restaurants.”—Brian McGinn, director and executive producer of Chef’s Table\u003c\/p\u003e\n\u003cp\u003eSara Mardanbigi and Edgar Rico are proud hyphenated Americans: Iranian and Mexican, respectively. It's their superpower and what they've built their award-winning restaurant Nixta Taqueria on. Pulling from their rich culinary heritages, they've done what first-genners do best—created delightful twists on Mexican, Iranian, and American classics. In Nixta Taqueria Presents: From Tacos to Tahdig, they sling tacos and tostadas, alongside platters of golden, fluffy rice; rich stewed meats; and so, so, so many herbs.\u003c\/p\u003e\n\u003cp\u003eNixta Taqueria Presents: From Tacos to Tahdig takes you through recipes from Edgar's childhood in Visalia, California, with family dishes like Tortas de Milanesa de Pollo and Chicharrones en Salsa Verde. Then it's Sara's turn, sharing recipes from the Ozarks in Arkansas and family trips to Iran for Maman’s Fish with Kuku Sabzi and Ash Reshteh. Lastly, they bring it all together, showing the full-force beauty and surprising connection between the two cuisines with recipes like Smashburgers Al Pastor and Saffron Tres Leches.\u003c\/p\u003e\n\u003cp\u003eMore recipes include:\u003cbr\u003e* Nixta Taqueria's legendary Duck Carnitas Tacos\u003cbr\u003e* Barbacoa Empanadas\u003cbr\u003e* Fesenjoon\u003cbr\u003e* Beet “Tartare” Tostada\u003cbr\u003e* And their famous cross-cultural recipe for rice pudding, Sholeh Zard\u003c\/p\u003e\n\u003cp\u003eWith over 100 recipes and stunning photography, Nixta Taqueria Presents: From Tacos to Tahdig is a celebration of where Edgar and Sara have come from and where they are now. Come along for the ride!\u003c\/p\u003e","brand":"Patine","offers":[{"title":"Default Title","offer_id":52306615238887,"sku":"0593838777","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/9780593838778.jpg?v=1783980139"}],"url":"https:\/\/patineshop.com\/collections\/mexican.oembed","provider":"Patine","version":"1.0","type":"link"}