Mi Cocina

<b><i>NEW YORK TIMES</i> AND <i>LOS ANGELES TIMES</i> BESTSELLER &#149; <b>JAMES BEARD AWARD WINNER &#149; </b>A highly personal love letter to the beauty and bounty of Me&#769;xico in more than 100 transportive recipes from the beloved food writer and host of the Babish Culinary Universe show <i>Pru&#233;balo</i> on YouTube and Food52&#146;s <i>Sweet Heat</i> <br><br>&#147;This intimate look at a country&#146;s cuisine has as much spice as it does soul.&#148;&#151;<i>Publishers Weekly</i> (starred review)<br><br>ONE OF THE BEST COOKBOOKS OF THE YEAR: <i>Bon App&#233;tit</i> NPR <i>The Boston Globe Food &amp; Wine Vice Delish Epicurious Library Journal</i></b><br><br>Join Rick Marti&#769;nez on a once-in-a-lifetime culinary journey throughout Me&#769;xico that begins in Mexico City and continues through 32 states in 156 cities and across 20000 incredibly delicious miles. In <i>Mi Cocina</i> Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places these dishes will revitalize your pantry and transform your cooking repertoire.<br><br>Highlighting the diversity richness and complexity of Mexican cuisine he includes recipes like herb and cheese meatballs bathed in a smoky spicy chipotle sauce from Oaxaca called Albo&#769;ndigas en Chipotle; northern Me&#769;xico&#146;s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp chiles and roasted tomatoes from Sinaloa on the west coast. Rick&#146;s poignant essays throughout lend context&#151;both personal and cultural&#151;to quilt together a story that is rich and beautiful touching and insightful.