{"product_id":"mi-cocina-recipes-and-rapture-from-my-kitchen-in-mexico-a-cookbook","title":"Mi Cocina: Recipes and Rapture from My Kitchen in Mexico : A Cookbook","description":"\u003cdiv class=\"product-detail__tab-container cc-animate-init -in cc-animate-complete\" data-cc-animate-delay=\"1s\"\u003e\n\u003cdiv class=\"cc-tabs cc-tabs--accordion-mode cc-initialized\" data-cc-tab-allow-multi-open=\"\"\u003e\n\u003cdiv class=\"cc-tabs__tab\" role=\"tablist\"\u003e\n\u003cdiv class=\"cc-tabs__tab__panel rte\" role=\"tab\" id=\"product-tab-panel1_7544690409690\" aria-labelledby=\"product-tab-panel1_7544690409690\"\u003e\n\u003cp\u003e\u003cstrong\u003eMAY 2026 COOKBOOK CLUB PICK\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eAn enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of the Babish Culinary Universe show “Pruébalo” on YouTube and Food52’s “Sweet Heat” series, Rick Martínez.\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"src-ti\"\u003eIn his first, much-anticipated cookbook,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003econtributor, Food52 columnist, and former\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003efood editor Rick Martínez introduces home cooks to the diverse culinary treasures of Mexico. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMi Cocina,\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eRick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography.  \u003cbr\u003e\u003cbr\u003eIn this beautifully personal tribute, Rick expresses Mexico’s regionality through dishes like Oaxaca’s Mole Coloradito (made with pasilla chiles, dried fruits, nuts, seeds, plantain, and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya and tomatillo) from coastal Baja. His recipes are based on his favorite home-tested version of each dish, veering from tradition when inspired—like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca. Rick always keeps availability of ingredients in mind and provides substitutions and replacements when needed.\u003cbr\u003e\u003cbr\u003eReaders will discover essays in each chapter on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and Rick’s experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatlán. The collective result is touching, transportive, and delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"By Rick Martínez","offers":[{"title":"Default Title","offer_id":51879512998119,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/micocina_1296x_8c59b932-d0b6-4dec-b6ec-3a071b9f096c.webp?v=1773701544","url":"https:\/\/patineshop.com\/products\/mi-cocina-recipes-and-rapture-from-my-kitchen-in-mexico-a-cookbook","provider":"Patine","version":"1.0","type":"link"}