Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by Rick BaylessAuthentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by Rick Bayless

Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

byRick Bayless

Hardcover | April 3, 2007

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Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

Rick Bayless is co-owner, with his wife, Deann, of the perennially award-winning Chicago restaurants Frontera Grill and Topolobampo. As a chef and cookbook author, he has won America's highest culinary honors, including Humanitarian of the Year. He is host of the top-rated Public Television series Mexico—One Plate at a Time. His Fronte...
Title:Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of MexicoFormat:HardcoverDimensions:384 pages, 10 × 7 × 1.21 inPublished:April 3, 2007Publisher:HarperCollinsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0061373265

ISBN - 13:9780061373268

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Rated 3 out of 5 by from Need more pictures This is a great book - still in print after 20 years. However, I expect the production value would have been updated to current standards - better layouts with much more pictures of how the finished dishes would look like....
Date published: 2017-03-23
Rated 5 out of 5 by from Holy Mole! I love Mexican food, but the true authenticity of any "Mexican" recipes I had were missing the mark. So, a few years back when Rick Bayless's 20th Anniversary Edition came out I knew I had to have it! First recipe? Not an easy one! I decided to make - that is, REALLY make! - my first Mole Sauce to serve over Turkey for Christmas.It had to be perfect - after all, it WAS for Christmas dinner - and Rick's "Dark and Spicy Mole with Turkey" recipe fit that bill. It was a lot of reading, a lot of work, a lot of searching for ingredients I'd never heard of (including a very long trip down to Toronto's Mexican Town!), all-the-while with me thinking, "This BETTER be darned good!". WOW! Lots of prep, tons more work, but well worth the journey. The Mole was exactly as I had hoped it would be, very rich & VERY complex, and probably the best mole I've ever had. Anywhere. Period. An absolute joy of tastes & flavours! And, I've come to realize that though these recipes are not for the 20-minute cook, Mr Bayless certainly knows what he's doing! There's only one other recipe for a mole that I trust & is comparable to Rick's (read, NOT Mr Bayless's) - BUT it's lacking badly in the instructions & technique I learned from this book! Since then I've made tons of his recipes - his Pork-Filled Enchiladas with Orange-Red Mole are simply fabulous. But once again, the recipes are not made for short-cuts! You won't find a lot of the ingredients at your local discount grocer either! I've also purchased Rick's "Fiesta At Ricks" (his Wild Mushroom Queso Fundido is amazing!), and I've found this cookbook to be less daunting.
Date published: 2012-04-18
Rated 4 out of 5 by from Beautiful Mexican Cuisine This Rick Bayless book is full with easy recipes of the most authentic Mexican Food. It explains throughout and step by step how to cook the basics of the real cuisine that you can find in the most remote places of my beautiful country. It is authentic and good enough to teach Mexicans how to cook like grandma.
Date published: 2010-01-04

Editorial Reviews

"This is a deeply thoughtful, well-researched and loving work. . .by a couple who care about and appreciate the food in all its diverse subtlety." (Elisabeth Lambert Ortiz author of The Book of Latin American Food)