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Cookbook of the Month May 2013: MEXICAN EVERYDAY by Rick Bayless

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We have a runaway winner for May, folks. We'll be cooking from MEXICAN EVERYDAY by Rick Bayless.

Further information and discussion of the book can be found on the nomination and voting threads:
http://chowhound.chow.com/topics/897677
http://chowhound.chow.com/topics/898398

The cooking threads will go up on 1st May - in the meantime we can talk about the book here, and I will also ask the mods to convert this into the main discussion thread, as for Ad Hoc At Home.

I don't have access to the book, and I can't see any way to look inside on Amazon, so would appreciate some input on how to organise the threads. Probably better to do that by email - you can find the address on my profile. Thanks all!

The reporting threads are up, people, so let's get started!

http://chowhound.chow.com/topics/900402

http://chowhound.chow.com/topics/900403

http://chowhound.chow.com/topics/900404

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  1. Woo hoo! I'm very excited.This is a book I've had some good success from and have wanted to cook from more.

    Here's a listing of (with links to) online recipes per EYB: http://www.eatyourbooks.com/library/r...

    ~TDQ

    1. greedygirl, sincere thanks for another successful COTM nomination and voting process...smooth sailing all the way!

      I'm really excited to have a month with MEXICAN EVERYDAY. This is one of my favourite cookbooks. In this book Rick takes Mexican classics and adapts them for cooks who don't have a ton of time in the kitchen. Recipes and the ingredients they call for are accessible and call for ingredients that most supermarkets carry these days. I've made many recipes in this book, a number of which I've reviewed in EYB. Even though the recipes are adapted to be quicker and simpler to prepare, flavour is not compromised. One of my early observations about this book was that I'm always amazed how much flavour comes from so few ingredients.

      I'm also just a big fan of Rick Bayless, his recipes and his amazing restaurants in Chicago. He's also just a very gracious. Unlike some chefs that have gained broad recognition and become celebrities, Rick still cooks at his restaurants and is always willing to chat with his patrons, recommend his favourite restaurants or just sign a cookbook.

      For anyone that's unfamiliar with his cooking and recipes, I wanted to point out that he does have a terrific website (and newsletter). There are a LOT of recipes on his site for folks who don't have the book. Here's the link:

      https://www.rickbayless.com/recipes/

      1 Reply
      1. re: Breadcrumbs

        Breadcrumbs, I'm also a huge fan of Rick Bayless. My first introduction to him was in design school of all places, in Chicago. We were shown a video of him where he explained how he had his kitchen laid out, it was for a space planning class. Every time I've seen him on television he just seems like a very nice guy and really shows a passion for what he does.

      2. Planting myself firmly in this thread. Thanks GG for the ease in which we segued into the new voting system and into the new month. I have the book and have enjoyed all the recipes we've made so far, now looking forward to concentrating on it in May. Perfect for Cinco de Mayo which falls on a Sunday this year.

        It's a boon to have so many recipes online as the EYB link shows.

        1. gg - there are the following 7 chapters in the book:

          Chapter 1: Salads and Other Easy-to-Make Sides pgs 46 - 64

          Chapter 2: Contemporary Main-Dish Salads pgs 92 - 115

          Chapter 3: Classic Main-Dish Soups pgs 118-132

          Chapter 4: Quick Meals from the Grill: Seasonings, Salsas and Skills pgs 134 - 182

          Chapter 5: Soft Tacos, Enchiladas, Tostadas and Tortas pgs 186 - 230

          Chapter 6: Seafood, Poultry and Meat Main Dishes pgs 232 - 294

          Chapter 7: Desserts pgs 298 - 312

          2 Replies
          1. re: Breadcrumbs

            Thanks Breadcrumbs. Looks like we'll only need a couple of threads for this one, which I for one prefer.

            1. re: Breadcrumbs

              This is great. Thank you

            2. Well, my family's quite excited about this. I've got my name down for the book at the library, and I'm first on the list, so I look forward to a great month exploring Mexican cuisine! Thank you greedygirl!

              1. Woohoo, very excited! Thanks gg. I linked to these recipes in the voting thread, they are from a blog I read. The author is a fan of Bayless and has "adapted" a handful of recipes from Mexican Everyday and posted them:

                http://ellysaysopa.com/2010/02/10/gua...
                http://ellysaysopa.com/2009/07/14/spi...
                http://ellysaysopa.com/2011/02/18/por...
                http://ellysaysopa.com/2010/08/02/chi...
                http://ellysaysopa.com/2009/11/02/red...
                http://ellysaysopa.com/2009/09/01/red... (I've made this one too, really good
                )http://ellysaysopa.com/2009/08/30/chi...

                1. Hoping to get this at the library, one copy there now but I won't have a chance to stop by until Monday. Fingers crossed.

                  3 Replies
                  1. re: LulusMom

                    Can you phone the library and ask to have it held for your pick-up?

                    1. re: Gio

                      Unfortunately not. You can request a book that is not currently there, but if it is on the shelf it is first come, first served. Today is Lulu's birthday and we're about to have the party. Then it is home and a long soak in a cold martini.

                      If this was available for Kindle, I'd be on it in a second.

                      1. re: LulusMom

                        The library still had the book - woohoo!!!! Picked it up this afternoon. Looking forward to some time to sit and let it chat to me.

                  2. My spouse is immensely excited about Mexican month. He will happily eat beans, rice, and tortillas every day for the rest of his life if I made it available. Ditto for The Offspring. The more I look at this book, the happier I am with it. Should be fun!

                    Are there still plans for an adjunct thread for Authentic Mexican and/or others? I'd love to explore more of that book in particular...I see some tamale making in my near future.

                    5 Replies
                    1. re: Allegra_K

                      I'd love to see a thread for some of Bayless's other books (except for Mexico One Plate at a Time which was already a COTM). Tamales had also caught my eye.

                      1. re: Allegra_K

                        Happy Birthday to The Lulu. Love her hat!

                        1. re: Gio

                          Thank you. Her Easter bonnet. She was very proud.

                          1. re: LulusMom

                            Never mind the hat. Cupcakes! On a shirt!

                            Hope the party was fun for the birthday girl, and not too stressful for you.

                            1. re: greedygirl

                              It's actually a raincoat - how rocking is that???

                              The party was a huge success. Belle loved the girls and said they were the most polite group she'd ever met. And the girls absolutely love meeting her (sans Beast). Dinner was turkey hot dogs and tater tots - so unChow but so good.

                              Lulu really appreciates all the CH friends wishing her well.

                      2. I have his book and I am looking forward to cooking from it.

                        1. I love Rick Bayless. His food is amazing and he seems like a nice guy. When we were visiting colleges several years ago, we were in Chicago at Frontera Grill and he stopped by while we were waiting for our table and talked with us about Northwestern.

                          I have a couple of his books, but not this one, so I've reserved it at the library. New inspiration!!

                          1. I ordered this and spent a couple of hours leafing through it yesterday afternoon. I was initially disappointed at the simplicity of the recipes and the number of repeat ingredients/similar sounding recipes, but as I continued to read I came across several new techniques and some more unique combinations of flavors. I think it will be ideal for weeknight cooking. I'm looking forward to cooking from it and DH is THRILLED - he would happily eat beans, rice and tacos every day, so this will be a good month for him!

                            4 Replies
                            1. re: biondanonima

                              I'll confess to having a similar reaction when I first got the book. But knowing that the whole premise for the cookbook was to make Mexican cooking more approachable and easier to produce, I took a leap of faith and started cooking from it. I think you'll enjoy it. Mexican cuisine is notoriously labor intensive and some of the techniques counter-intuitive to European/American cooking methods. RB managed to pretty successfully retain the flavors while simplifying most of the work. I don't think I've had a fail from the book. Some recipes we like better than others, but that's pretty typical of any cookbook :-).

                              LIke everyone else, I'm looking forward to revisiting old favorites (hello, roadside chicken) and trying some of the recipes I haven't yet made.

                              1. re: DiningDiva

                                The Roadside Chicken is one of the first ones I want to try... and I haven't even gotten the book yet!

                                If anybody needs it, Serious Eats has posted the recipe: http://www.seriouseats.com/recipes/20...

                                1. re: DiningDiva

                                  My copy just arrived a couple hours ago. So glad you mentioned you like roadside chicken. I have it on my list to try (though it did not get on the list immediately, since the first two times I read the name as roadkill chicken).

                                  1. re: debbiel

                                    :-)...definitely not roadkill

                              2. I picked my library copy up today in anticipation of next months COTM. Looks like there's plenty of copies in our library system so I should be able to keep it for the whole month. Very excited about this one!

                                1. I've got this in my cart.This will be my first COTM! I'm excited to participate.

                                  1 Reply
                                  1. re: Lihinggummybear

                                    Welcome aboard! This is such a great group!

                                    ~TDQ

                                  2. I found may recipes to make
                                    almost as exciting as Jerusalem.

                                    2 Replies
                                    1. re: jpr54_1

                                      I have made 3 recipes with goodresults.
                                      my only complaint is that he uses a microwave--
                                      i hav one but i don't use it frequently

                                      1. re: jpr54_1

                                        Then don't use the microwave. Since the whole purpose of the book was to make labor intensive Mexican food faster and easier to prepare, he probably uses the microwave to make some steps faster to accomplish. If you don't want to use your, just go old school :-)

                                    2. I love Mexican food! Just ordered myself a copy of Mexican Everyday... and Frontera (guacamole, margaritas, snacks)... and why not? Pati's Mexican Table.

                                      1 Reply
                                      1. re: Njchicaa

                                        I have Pati's Mexican Table but haven't really had much time to cook from it yet. But, I have made quite a few dishes from recipes posted on her web site and they've all been great, so I suspect the cookbook recipes will probably be a success too

                                      2. I'm very excited to try this book. I'm not very familiar with Mexican cuisine and the significant other thinks he doesn't like it, so we shall see how we fair this month.

                                        1. Even though I voted for GCL, I'm happy about this one. I have one of my library system's copies and will probably be able to check it out multiple times since it isn't a new book.

                                          First up, a recipe with avocados - got several ripening in the next day or so.

                                          1. Got my library copy!!! Opened to a random recipe: Chorizo, Potato, and Mushroom Tacos. Looks so yummy....

                                            11 Replies
                                            1. re: sandylc

                                              You sure honed in on a great recipe sandy! I made these for the first time last year for Cinco de Mayo and they were one of the best dishes we had that day. I've reviewed that recipe in EYB. Here's a link to the CdM thread w photos:

                                              http://chowhound.chow.com/topics/8463...

                                              1. re: Breadcrumbs

                                                Thanks! Looks like it's on the docket soon....

                                                1. re: Breadcrumbs

                                                  Breadcrumbs, just wanted to say thank you for the reviews on EYB, I just read through them all. The tips about reducing the amount of chipotles in a few of the dishes was especially helpful... I love heat but not so much that it makes it hard to eat the food!

                                                  1. re: juliejulez

                                                    Thanks so much julie, that's kind of you. EYB is a great tool but because it isn't interactive like a forum, you often just feel like you're writing and sending things out into the abyss. It's always nice to know that something you wrote may have been some use to someone. Thank-you!

                                                    1. re: Breadcrumbs

                                                      I know how you feel bc, I almost always update EYB when I try a new recipe, but I often feel like I'm just doing it for myself since it isn't interactive.

                                                      1. re: Breadcrumbs

                                                        I think of the book and recipe reviews I enter into EYB as electronic equivalent of scribbling notes in my cookbook, which as far as I'm concerned, does not need to be an interactive experience to be useful to me. It's great if someone else can benefit from my notes, but I'm making them for myself first and foremost.

                                                        ~TDQ

                                                        1. re: The Dairy Queen

                                                          Oh I'm entering them to ensure I'm recording my experience w the recipe as well TDQ but I always appreciate reading everyone else's notes as well. It would be nice to have the ability to post a question related to a note and interact w someone who has already made the dish or conversely, share tips or answer questions for someone who wants to make a dish you've prepared and written about. I believe these features would increase EYB's value proposition.

                                                          1. re: Breadcrumbs

                                                            I think that would be great. Almost like a Chowhound EYB hybrid.

                                                            1. re: Breadcrumbs

                                                              Good idea! Talk to Jane!
                                                              It would make the site more complex, however, more like social media.

                                                          2. re: Breadcrumbs

                                                            I found this forum from your notes on EYB, so they've been helpful. I'm hoping to cook a few things from the Bayless cookbook and get involved in the future COTM threads as a way to get me to cook more, so your work on EYB certainly hasn't been in vain.

                                                      2. re: sandylc

                                                        I can't wait to try it... chorizo and potato is one of my favorite taco fillings. When will my book get here dangit! :)

                                                      3. just signing in to follow the press reports...my library copy should be here end of the week.

                                                        1. For those of you who don't have the book, these spinach and mushroom enchiladas (plus ham or chicken if you'd like) are one of my favorite recipes from Mexican Everyday:

                                                          http://www.cookstr.com/recipes/tomati...

                                                          BTW, where's blue room? Reading COTM threads seems strange without her/him/who knows.

                                                          1 Reply
                                                          1. re: KrumTx

                                                            I've been wondering the very same thing.....

                                                          2. My book arrived today! I look forward to diving into it after dinner. I've found if I do my bookmarking before I eat, I go too crazy haha!

                                                            1. My copy of Mexican Everyday arrived today (I bought it before ever looking at it) and my initial impression was - eh. This is the kind of month that is especially helpful for me. If I was to pull this book off my shelf on my own I'd probably put it right back. But in this situation, I would go on to read the reviews and decide to make a dish or two (or several, hopefully) based on everyone's positive feedback.

                                                              Two things about this book put me off. The first is the section on yoga. I was not expecting that! Of course, I understand that he is expressing his personal journey it just wasn't what I was expecting as the backdrop for a simplified Mexican cookbook.

                                                              Second thing: the way RB lays out the component parts or building blocks first and then the substantive recipes are toward the back of the book. He did the same thing in My Mexican Kitchen and I assume that is the way all his books are set up. I read a book from cover to cover and when a book is set up this way I am bored before I get to the first recipe I might have otherwise found interesting. I will have to go back through it starting at Chapter 3 or 4 and see how things hit me.

                                                              Don't get me wrong, I am a fan of RB in general and I love my Mexican Kitchen book so I am expecting great results from this book as well. Just not as excited by it as I hoped to be.

                                                              10 Replies
                                                              1. re: dkennedy

                                                                Funny, I had the opposite experience. I liked the intro -- I was happy to know that not only was I going to get "simplified" Mexican recipes, but healthful ones too, with lots of vegetable options. It made me think it would be the Mexican version of Every Grain of Rice, which is just perfect for me!

                                                                1. re: Westminstress

                                                                  I was the same way, I really liked the intro. Healthy eating is a huge concern of mine since I'm attempting to maintain a substantial weight loss, so I liked knowing that the recipes are something I CAN actually have on a weeknight, instead of just every now and then (like what was the case with the only other COTM I've done, Bistro Cooking at Home). I'm actually going to start working on building the ones I'm interested in in my recipe builder to get the nutritional value today, but just by looking at them I can tell they're very doable.

                                                                2. re: dkennedy

                                                                  His Mexico One Plate at a Time is airing on public TV in the Twin Cities right now and I just started watching it as inspiration for May. He seems a little groovy and goofy to me, but he does pack a lot into one show and everything sounded delicious. For some reason I thought Mexican Everyday came from season 4 of MOPAAT. Does anyone know if that's true?

                                                                  ~TDQ

                                                                  1. re: The Dairy Queen

                                                                    Thank you TDQ for bringing the PBS series to my attention. I wouldn't have found it otherwise.

                                                                    1. re: The Dairy Queen

                                                                      TDQ, according to the Amazon listing, the recipes in the book do come from Season 4.

                                                                      1. re: The Dairy Queen

                                                                        I just noticed that our PBS here is airing them.... but it seems to be very sporadic, and usually at like 2am. I set up a series recording so hopefully I'll be able to catch a few of them. I'm so excited for this book!

                                                                        1. re: The Dairy Queen

                                                                          Just caught my first episode of Rick Bayles' Mexican Kitchen on PBS. I don't think I would continue watching the show past the time necessary for COTM, but I am sure glad to have it as a resource for this upcoming month. The show spends a lot of airbrushing what local life is like in Mexico. I have travelled through Mexico myself, so the overview would have to be a lot more substantive to be useful to me.

                                                                          In terms of the recipes, me likes! Today's episode focused on dessert tamales and bacon wrapped stuffed shrimp served with a spicy salsa. I will be making the shrimp dish ASAP. Here is a link to the recipe:

                                                                          http://www.rickbayless.com/recipe/vie...

                                                                          1. re: dkennedy

                                                                            OK... I'm making that shrimp recipe too!! Thanks for the link, DK, The only thing is the COTM is one of his other books. Or are we going to have an adjunct thread as well? I really don't care, I'm making that shrimp & bacon recipe as soon as I can.

                                                                            1. re: Gio

                                                                              I thought I read that we would have an adjunct for all his other titles.

                                                                              1. re: dkennedy

                                                                                Oh good because I just ordered Mexico - One Plate at a Time. I only have Mex Everyday...

                                                                                BTW: M-OPAAT was COTM way back in Nov 2006 when COTM was a baby:
                                                                                http://chowhound.chow.com/topics/339027

                                                                      2. Holy Crap, I just noticed my book (that I got used from Amazon, but came from right here in Denver from Goodwill) is signed! It says "to Toby" but whatever, it's cool!

                                                                        2 Replies
                                                                        1. re: juliejulez

                                                                          You could change your name! :-)

                                                                          1. re: juliejulez

                                                                            The Bistro Cooking At Home I got from an Amazon re-seller was signed by chef Gordon Hamersley to someone named Fiona. His wife's name...!

                                                                          2. Is Roadside Chicken in Mexican Everyday?

                                                                            I looked this morning but didn't find it in mine. But I was in a hurry ...

                                                                            4 Replies
                                                                            1. re: C. Hamster

                                                                              According to EYB it is: Grilled roadside whole chicken with knob onions

                                                                              ~TDQ

                                                                              1. re: C. Hamster

                                                                                The roadside chicken recipe Is in Mex Everyday here are the ingredients:

                                                                                http://www.eatyourbooks.com/library/r...

                                                                                1. re: C. Hamster

                                                                                  It's also available here http://www.seriouseats.com/recipes/20...

                                                                                  1. re: C. Hamster

                                                                                    It's called Pollo a las Brasas in the book.

                                                                                  2. thanks!!

                                                                                    i will look more closely at my book

                                                                                    1. I have started to look for Mexican herbs and spices.
                                                                                      It is interesting that there r many varieties identified as mexican
                                                                                      thyme
                                                                                      oregano
                                                                                      tarragon
                                                                                      which are different from their Mediterranean counterparts.

                                                                                      1. I had declared my opting out of May because the book is not available in my library system. I had been searching for Mexican Every Day with no results. They actually do have a book named Mexican Everyday. Oh good grief.

                                                                                        But I'm back in the game for May!

                                                                                        1 Reply
                                                                                        1. re: L.Nightshade

                                                                                          Glad you'll be with us in May.

                                                                                        2. I just finished watching
                                                                                          Taco Nation: History of Mexican Food on American History c-span-3.

                                                                                          I ordered 2 of the books discussed
                                                                                          Jeffrey Pilcher - Planet Taco A Global History of Mexican Food
                                                                                          Gustava Arellano-Taco USA: How Mexican Food Conquered America

                                                                                          2 Replies
                                                                                          1. re: jpr54_1

                                                                                            Sounds good!

                                                                                            1. re: jpr54_1

                                                                                              I've read both books. Both were good, but I finished the Pilcher book but not the Arellano book.

                                                                                              While I do believe it is necessary to provide the structure and framework for the reader to understand how the food evolved, I thought both got a little mired in their respective segments on the impact and importance of the Chili Queens in San Antonio. I thought Pilcher made a somewhat more coherent case than did Arellano.

                                                                                              Taco USA is an easier read than Planet Taco, I think Planet Taco is a little better researched. Both are definitely worth reading. I'll be interested to hear your critiques of both books. I suspect my preference for Planet Taco is probably in the minority.

                                                                                            2. I found another recipe online, for the Chipotle Meatballs that are on pages 286-288 http://www.cookstr.com/recipes/chipot...

                                                                                              Also found the recipe for Grilled Chicken Breasts (or Thighs) with Tangy Yucatecan Spices, Seasonal Vegetables and Roasted Fresh Chile Salsa from pages 170-172. http://robyn-cooks.blogspot.com/2011/...

                                                                                              1. I need to get this book. I love Rick and his recipes. He seems like such a nice man and has great energy. I made his Carne Asada the other day. Wonderful. Have to write up that recipe. Last year I made his Shrimp Ceviche which is cooked (i like that because I get nervous serving raw fish to guests). It was really delicious and simple. Could be good for anyone going to a Cinco de Mayo potluck! http://www.neurotickitchen.com/2012/0...

                                                                                                1. Looking forward to tomorrow, and the weeks that follow! In preparation for May's adventures in Mexican cooking, I've got my crema ripening, my bolillos rising, and my beans simmering. Was hoping that the change of month would also bring about some actual spring-like weather, but alas, I'll just have to close my eyes and pretend that I'm in a warm country as I gorge on tacos and sip jamaica.

                                                                                                  8 Replies
                                                                                                  1. re: Allegra_K

                                                                                                    I've got my frijoles in the crockpot right now too! Actually I started last night. I just couldn't resist. And am impatient to write up my review of salmon in pipian sauce.

                                                                                                    1. re: Allegra_K

                                                                                                      Me too Allegra... I'm using one of the rubs and a salad dressing on Thursday and am making 3 recipes next week. Now, if only the snow we're supposed to get tomorrow would stay away!!!

                                                                                                      1. re: juliejulez

                                                                                                        I agree. I've already put my two giant potted plants outside for the summer.

                                                                                                        1. re: sandylc

                                                                                                          Absolutely ridiculous. Even here in North Carolina it is wet and gray and fairly miserable (although not quite as cool as it was last week). No snow, at least!

                                                                                                          1. re: LulusMom

                                                                                                            Sunny in London for once! The forecast is even good for the Bank Holiday weekend we are about to have which is nothing short of miraculous. Unfortunately (natch) I am about to go to France...

                                                                                                            1. re: greedygirl

                                                                                                              I'll keep my fingers crossed for lovely weather in France. Have a fantastic time!

                                                                                                              BTW, do let me know if somehow you decide to cook some of these recipes and need an ingredient or two. My guess is that I won't have any trouble finding them and can send them off to you.

                                                                                                              1. re: LulusMom

                                                                                                                Check your emails, lady. xx

                                                                                                      2. re: Allegra_K

                                                                                                        Wouldn't you know I'd pick the easiest and quickest recipe in the book to start. A shrimp recipe - his favorite he says. The hardest part will be taking the shells off. LOL I also plan to make one of the guacamoles and the salsa that more or less goes with the shrimp. Naturally I have a premeditated twist.

                                                                                                      3. I love RB very much. Have 2 of his books, adore his show (why no reruns anywhere ? :-( ) and eat at Frontera when I'm in Chicago.

                                                                                                        That said...

                                                                                                        The roadside chicken was very underwhelming. I even marinated it for 3 hours instead of just spreading it on right before grilling. It was dull and flavorless.

                                                                                                        The best part of the meal was my improvised radish salad with his pickled red onions, oranges, cilantro and mint.

                                                                                                        But I have made some yummy things from different recipes in the book so I'll move on and try something else soon.

                                                                                                        1 Reply
                                                                                                        1. re: C. Hamster

                                                                                                          Wow, I'm surprised. I've made this quite a few times - including for a party and for a Mexican cooking class I taught - and it has always been very good, definitely not dull or flavorless. I have started adding a littel bit of oil to the basting marinade because I didn't care for the matte finish on the chicken when it was done. Really, I've had nothing but success with this recipe.

                                                                                                          But you're right, there are so many other wonderful recipes in this cookbook; there's something for everyone :-)

                                                                                                        2. The reporting threads are up, people, so let's get started!

                                                                                                          http://chowhound.chow.com/topics/900402

                                                                                                          http://chowhound.chow.com/topics/900403

                                                                                                          http://chowhound.chow.com/topics/900404

                                                                                                          1. Chapter References For Reporting

                                                                                                            The reporting thread for the first three chapters of the book:

                                                                                                            Salads and Other Easy-to-Make Sides, p 46-64

                                                                                                            Contemporary Main-Dish Salads, p 92-115

                                                                                                            Classic Main-Dish Soups p 118-132

                                                                                                            is here:

                                                                                                            http://chowhound.chow.com/topics/9004...

                                                                                                            The reporting thread for the final four chapters of the book, as follows:

                                                                                                            Quick Meals from the Grill: Seasonings, Salsas and Skills, p 134-182

                                                                                                            Soft Tacos, Enchiladas, Tostadas and Tortas, p 186-230

                                                                                                            Seafood, Poultry and Meat Main Dishes, p 232-294
                                                                                                            Desserts, p 298-312

                                                                                                            is here:

                                                                                                            http://chowhound.chow.com/topics/9004...

                                                                                                            Other books and recipes (including those on the www) by Rick Bayless can be reported here:

                                                                                                            http://chowhound.chow.com/topics/9004...

                                                                                                            1. Is there an adjunct thread for other RB books? I have a few recipes from Mexican Kitchen I would like to post comments for.

                                                                                                              ETA: Found it! Duh! http://chowhound.chow.com/topics/900404

                                                                                                              1 Reply
                                                                                                              1. re: dkennedy

                                                                                                                http://chowhound.chow.com/topics/900404

                                                                                                              2. Question: Does anyone know if any of RB's books contain recipes authentic to Puebla, as that's where Cinco de Mayo is most celebrated?

                                                                                                                4 Replies
                                                                                                                1. re: Gio

                                                                                                                  Just checked the index of Authentic Mexican, and there are several recipes in there--notably a white rice pilaf with corn, roasted chiles, and fresh cheese, and duck in a pumpkinseed pepian (the variation listed in the 'regional explorations' in the sidebar notes), which are even recommended to be paired with the other.
                                                                                                                  Do you have the book? I could try to track down the recipes for you if you'd like.

                                                                                                                  1. re: Allegra_K

                                                                                                                    Oh that's wonderful, Allegra. Thanks very much!

                                                                                                                    1. re: Gio

                                                                                                                      Rice Pilaf: http://www.mykitchenink.com/recipes/a...

                                                                                                                      Pato en Pepian Rojo: http://books.google.ca/books?id=lCkXP... (scroll down for the regional exploration variation)

                                                                                                                      1. re: Allegra_K

                                                                                                                        You're a Doll...! I actually Googled too and found the very same pilaf recipe. I can't decide whether to do the duck or something else. Thanx again.

                                                                                                                2. Empanada question...has anyone made the empanadas from Fiesta At Ricks?

                                                                                                                  I'd like to make empanadas for Cinco de Mayo and I know the Salsas book has a recipe but Fiesta at Ricks seems to have the greatest variety.

                                                                                                                  1. Is anyone else having issues with the book's binding? I have a library copy that looks like it was barely cracked open, but ever since I started using it large sections have been falling out on me. It is now in about eight pieces. I hope that they don't charge me for it (tho I would be the first to swoop in if it happened to go in the discard pile!)...

                                                                                                                    10 Replies
                                                                                                                    1. re: Allegra_K

                                                                                                                      Yes. I own the book and mine has come apart too.

                                                                                                                      1. re: Allegra_K

                                                                                                                        I'm not having this issue at all. My book is a First Edition printed in the US by W. W. Norton & Company. 2005

                                                                                                                        I've used it extensively and its sewn binding is tight and holding together beautifully.

                                                                                                                        1. re: Allegra_K

                                                                                                                          I have used mine frequently and it is standing up well.
                                                                                                                          Mine is a first edition also

                                                                                                                          1. re: Allegra_K

                                                                                                                            YES!

                                                                                                                            ~TDQ

                                                                                                                            1. re: The Dairy Queen

                                                                                                                              Hah, glad it's not just me....that'll be my excuse when I return the book in its newly tattered state, a trail pages fluttering behind me. Every time I open this thing another section breaks out of it!

                                                                                                                              1. re: Allegra_K

                                                                                                                                my library copy is also having binding issues...

                                                                                                                                1. re: Allegra_K

                                                                                                                                  Yep, same here. Luckily there is a "damage noted" stamp inside the front cover, and there's no note about WHICH particular damage they noted, so I think I'm covered, but this book should really not go back into the library system with this many pages falling out... :-(

                                                                                                                              2. re: Allegra_K

                                                                                                                                I've been using this book since 2009 and so far everything is intact with no sign of bursting its seams...

                                                                                                                                1. re: Allegra_K

                                                                                                                                  Mine's not, and while I bought it used on Amazon, it looks brand new, so maybe that's why.

                                                                                                                                  1. re: Allegra_K

                                                                                                                                    Allegra, I was just reading the Serious Eats comments section for the Roadside Chicken and it sounds like others are having the pages falling out problem too: http://www.seriouseats.com/recipes/20...

                                                                                                                                  2. For anyone having a Cinco de Mayo celebration, just a reminder that RB has an all-purpose playlist in his Fiesta At Rick's cookbook (p. 86).

                                                                                                                                    I downloaded a number of the songs last year and we really enjoy the music...especially on a warm sunny afternoon outdoors w Margaritas or Sangria in hand!

                                                                                                                                    1. So today my DH came home from the market, Bristol Farms, with a bag of Frontera tortilla chips. When did RB start making grocery store items? We ate them with our Cinco de Mayo meal - simple ground beef soft tacos and cocktails, a perfect Sunday night meal.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: dkennedy

                                                                                                                                        He's had his line of commercial products for at least 5 - 6 years. I haven't had his chips or simmer sauces, but some of his jarred salsas are pretty decent.

                                                                                                                                      2. I'm looking at a recipe that calls for 2 1/2 lbs fresh tomatoes, but will be subbing tinned....does anyone have any idea what that would be transposed to? I would normally not be too concerned about this, but the recipe is for sopa seca de fideos(p 228 Mexican Kitchen), so I really don't want to mess with the liquid ratio. I was thinking maybe 1-28 oz + 1-15 oz can would do the trick? And do you think I should be draining off any of the liquid?
                                                                                                                                        Thanks for the help, amigos!

                                                                                                                                        1 Reply
                                                                                                                                        1. re: Allegra_K

                                                                                                                                          I usually sub a 15 oz can for a pound of fresh. I drain them if the recipe called for draining the tomatoes. If it doesn't, I usually drain them, add the solids, then add the liquid bit by bit until it seems like the texture the recipe is suggesting.

                                                                                                                                        2. I promise I have meant to be part of COTM this month. Work is just out of control. I've been eating mostly veggies simmered in chicken stock of hummus sandwiches. I'll get into this last third of the month. The book is still sitting on the dining room table where I left it the day it arrived.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: debbiel

                                                                                                                                            I hear you. I took the book from the library and only got about halfway though it and haven't had the time to go back to it. And it isn't likely that it will happen before the month is out.

                                                                                                                                          2. I've had a lot of upheaval this month - lost my job, was unemployed for about four worried hours, got another job - so I've only cooked a few recipes from the book. I was so underwhelmed by most of them, I haven't even posted yet (I will, I'm just not feeling that eager). The book is due back tomorrow, not renewable, and I certainly haven't been compelled to purchase it. I think there is something about the "everyday" that saves time, but compromises taste, for me. Salsa with canned tomatoes, green beans cooked in the microwave, dishes that just seemed rather meh to me, and to Mr. NS too. I haven't read all the posts yet, but I hope others are having better luck.

                                                                                                                                            6 Replies
                                                                                                                                            1. re: L.Nightshade

                                                                                                                                              LN, I'm so sorry to hear about the stress in your life. I hope the new job is enjoyable for you & that things are settling down a bit.

                                                                                                                                              Your assessment of this book mostly matches what we all think here in the Geek house. I've actually cooked my way through about 1/3 or more of the recipes in here but haven't had time to post about most of them due to house guests and other busy stuff, but for the most part we have found them to be merely "good" or just ok. We've certainly appreciated this little window into Mexican cuisine which isn't one I've explored before, but the book more makes me want to go out and find some "real" Mexican cookbooks rather than cook more from this book itself, if that makes any sense. Very few of the recipes have had a "wow" factor that has made us want to eat it again; that said, for busy weeknights I have appreciated how easy it's been to quickly throw together several recipes from Mexican Everyday. The salmon in pipian sauce was a winner, and I intend to photocopy that recipe, at least, before I return this book to the library.

                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                Sorry to hear about your job loss, but that's great you found another one so quickly... might be a record!

                                                                                                                                                I've been enjoying the book, but so far there's only a few recipes I'd actually make again, the Chipotle Meatballs (which weren't super speedy to make), the rustic tomato salsa (because it does taste pretty good with little effort, good when you're having a party with a lot to make), and maybe the grilled chicken with Yucatecan spices, mainly because it got decent flavor for very little effort and it's good for people who don't like spice. The green bean salad was good and I'll probably make a variation of it all summer long because it's good cold, but it's not like it was really even a recipe (mix cooked green beans with sliced onions and top with salsa mixed with olive oil).

                                                                                                                                                Like geekmom said, almost everything has been good, but not stuff I'd want to make again other than the ones listed above. I think the speed does sacrifice flavor, especially in recipes that are more typically made "slow" like the red chile steak. I still have a few more tabbed to try before the month is out so we'll see if my opinion changes.

                                                                                                                                                I too took issue w/ doing green beans in the microwave too, so I just boiled them :)

                                                                                                                                                1. re: juliejulez

                                                                                                                                                  I agree - most of what I've made has been fine but not worth a repeat (except those meatballs, the Cowboy beans and maybe a couple of the salsas). I'm thinking about adding the recipes I like to my Pepperplate account and then giving the cookbook to my sister. She isn't a particularly serious cook or very confident improvising in the kitchen, and I think the ease and simplicity of these recipes will appeal to her more than it does to me. Quite honestly, most of these recipes are no more complex than things I regularly improvise, so why do I need recipes for them? My sister is pretty dependent on recipes and I think this book is perfect for someone like that.

                                                                                                                                                2. re: L.Nightshade

                                                                                                                                                  Hi LN I hope the new job is going well, such things can be very stressful.

                                                                                                                                                  I've now made about 10 recipes from the book and I have to say I have quite liked a few, disliked a few, and found the rest to be fine but not major home runs. I must agree with Geekmom that I'm very glad the COTM was Mexican because this is a cuisine I have had little exposure to and I was happy to learn some new things. The month isn't over yet, and there are definitely a few more recipes I want to try.

                                                                                                                                                  1. re: delys77

                                                                                                                                                    I have Bayless' Authentic Mexican book, and when flipping through those recipes I've noticed quite a few also make appearances in Mexican Everyday, but of course in a more streamlined and weeknight-friendly variation. The ones in his original work are definitely more time consuming, but no doubt more delicious.

                                                                                                                                                  2. re: L.Nightshade

                                                                                                                                                    I agree with your assessment. I took the book back to the library and will not be purchasing it. I know others really liked the Chipotle Meatballs but I followed the recipe exactly and found them uninspiring. I thought they needed more salt some cumin and something else.
                                                                                                                                                    The guacamole wasn't to my taste as well.

                                                                                                                                                  3. My favorite of all his cookbooks, my favorite of all Mexican cookbooks I've come across. Why?
                                                                                                                                                    The recipes look simple, mostly cook simple, but don't taste simple. They're practical, they work, Like his guacamole --- Simple, but still the best I've tasted. (Obviously others will disagree, but that's because guacamole can be made in many ways.) I like some recipes better than others but that's because of my particular taste, not his recipes. His beans are really everyday, and delicious. He tells you how to prepare ahead in a practical way, something I think most cookbook authors in general DON'T do, or don't do well.
                                                                                                                                                    The Hub goes nuts for the Guajillo Spiced Pork and Potatoes, and I'm partial to the Creamy Corn Soup with Chicken/Ham and Poblano Chiles.
                                                                                                                                                    I think sometimes there's a snobbery that operates to the detriment of books like this. It really is easy, it's everyday, and it's modern rather than old traditional --- so the elite view is sometimes, Oh, it can't be so good. Wrong.

                                                                                                                                                    1. Awesome book--horrible binding job: glued not sewn. I won't be buying because of this.

                                                                                                                                                      9 Replies
                                                                                                                                                      1. re: chowgeek

                                                                                                                                                        Shoddy grammar, shoddy binding! I can't possibly buy this until they rename it Mexican Every Day. I know, I'm a grammar curmudgeon, but a stickler I will stay!
                                                                                                                                                        :P

                                                                                                                                                        1. re: pavlova

                                                                                                                                                          Well, it kind of depends on the intended meaning. Is it Mexican Every Day of the Week, or Mexican Everyday as in an everyday, or ordinary, occurrence?

                                                                                                                                                          1. re: greedygirl

                                                                                                                                                            Every day, for each day, comes after the verb/noun. 'I eat Mexican food every day.'
                                                                                                                                                            Everyday, meaning common or ordinary, comes before the noun. Everyday shoes, everyday problems, etc. You would never say 'I'm going to eat my breakfast everyday tomorrow'.
                                                                                                                                                            I know, I'm picky...

                                                                                                                                                            1. re: pavlova

                                                                                                                                                              No no I'm with you. I work for a company that makes a chemical protectant that has coat in the name and we spell it kote which drives me nuts.

                                                                                                                                                              1. re: delys77

                                                                                                                                                                Don't get me started on the it's/its debacle! I'm making the chipotle meatballs today, so I'll try to stick to food from here on in.

                                                                                                                                                                1. re: pavlova

                                                                                                                                                                  Argh. It's/Its. Sigh. And the words "are" and "take" are disappearing. OK, OT. Sorry.

                                                                                                                                                                  1. re: sandylc

                                                                                                                                                                    Don't get me started on the Americanisms that are creeping into British English. ;-)

                                                                                                                                                              2. re: pavlova

                                                                                                                                                                Judging by my limited experience with the book, I think Everyday Mexican would have been a better title. I guess I'm feeling pretty critical these days. I want to be wowed.

                                                                                                                                                                1. re: pavlova

                                                                                                                                                                  You're right, of course.

                                                                                                                                                          2. I had decided I wasn't going to buy any more cookbooks. I have too many, and lots of them are turkeys, but this is one I've wanted to buy. I might just.

                                                                                                                                                            1. I've been cooking out of a library version of the book, but I've decided to buy it on the strength of the recipes I've tried this month. Unlike others, we have enjoyed everything we have tried this month. I hear the concerns about the recipes being a bit stripped down from the traditional versions. However, I love Mexican food, as does my family, and with this book I can actually cook it at home. In fact, it is the stripped down recipes that have freed me to get in the kitchen and cook. For a long time I have been looking for a Mexican book that has recipes a busy Mexican parent would make, as opposed to a traditional Mexican grandma, and this one is it for me.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: Westminstress

                                                                                                                                                                If you liked this book you might also take a look at RBs book Salsas that Cook. It gives you 8 basica sauce/salsa recipes in the front of the book followed by 50 recipes using those sauces/salsas. The salsas are scaled for 3 different yields and he gives you suggestions for using different chiles or herbs/spices.

                                                                                                                                                                I think it's a very straightforward little book and the recipes work. If you make the large batch salsa over the weekend, you can use it to make other meals during the week.