Rating: 
Summary: Best Mexican cookbook since Hidalgo kicked the Spanish out.
Review: I was born and lived in Mexico for my first 26 years. This is the most complete, authentic, mouth-wateringly fantastic cookbook of Mexican cuisine I have ever seen. Every recipe even tells you from which part of the country it originated. Gives additional information on the customs of each state. Pictures are gorgeous. Buy it if you can afford it!
Rating:
Summary: Excellent! Very authentic and easy to follow.
Review: I'm from Mexico and I received various cooking books when I got married. Well, I couldn't use them because the instructions were too vague ("use half a can of tomatoes", "cook for about 30 minutes in a hot oven"). This book has been my salvation! The steps are clear, all the ingredients are measured, and there's photos for a lot of the recipes. All the dishes I've made have been perfect, just like my Mom used to make. It's a little expensive, but it would be the only Mexican cooking book you'll ever need. Look for it in softcover, it's a little cheaper that way.
Rating:
Summary: Most beautiful book on Authentic Mexican Cuisine
Review: I'm half-Mexican and half-French and was given this book by my Mexican Aunt. This wonderful book allows you to cook classical and modern Authentic Mexican dishes (and not Tex-Mex!). The recipes always give the authentic ingredients and not approximate replacements (which other books tend to, even though it possible now to find most products also in Europe). Almost all recipes are technically easy presented in ceramics specific to each region of Mexico illustrating the amazingly varied culture of the country. Several members of my family bought this book for themselves and as gifts. Thank yo
Rating:
Summary: ¡Que aprovechen!
Review: If you are to buy only one Mexican cookbook, this is the one. It features a fantastic array of authentic recipes (none of them have been adapted to suit the American taste), awesome pictures and a plethora of cultural information linked to each recipe.I got raving reviews everytime I prepared a recipe featured in this book, from American and Hispanic friends alike. This is a real treasure worth every cent of its price.
Rating:
Summary: Excellent! Very authentic and easy to follow.
Review: If you like true Mexican food, this book is a must have. I would like to try most of the dishes, but will probably work on about 1 per week for the rest of my life.Wonderful book, only flaw is a need to explain some of the more colloquial and/or esoteric ingredients such as pepper varieties.
Rating:
Summary: Must have for Mexican food afficianados
Review: If you like true Mexican food, this book is a must have. I would like to try most of the dishes, but will probably work on about 1 per week for the rest of my life. Wonderful book, only flaw is a need to explain some of the more colloquial and/or esoteric ingredients such as pepper varieties.
Rating:
Summary: Excellent - the best yet. Truly authentic. Beautiful photos
Review: It is a joy to read. The commentary is informative and the receipes are amazingly authentic
Rating:
Summary: ¡Desesperado!
Review: Me urge conseguir una nueva copia de este magnifico libro, ya que mi copia original fue sustraida de mi propiedad. Si alguien tiene una copia extra por favor dejenme saber.
Rating:
Summary: A must for anyone serious about cooking authentic Mexican
Review: Of my dozens of cookbooks, I've used this one the most. My wife is from Michoacan which led me to get serious about Mexican cuisine. I believe the two essential Mexican cookbooks are this one and Rick Bayless' first cookbook: Authentic Mexican. Mexico The Beautiful Cookbook is a visual masterpiece filled with many great recipes. Every recipe has an accompanying photograph. Bayless' book has superior narrative (but short on pictures), with great stories attached to the recipes -- and Bayless attends to detail in recipe instructions like no other. Getting specific. Sopas/Caldos. For Americans, soup is probably not the first thing that comes to mind at the mention of Mexican cuisine. It's their best kept culinary secret. This cookbook is filled with outstanding soup recipes. Caldo Tlalpeno, Mole de Olla, Pozole, and Sopa de Tortilla are regularly served in the fall and winter months at our house. There are other great ones we've tried as well: Minguichi (chile and cheese soup), Sopa de Nuez con Chipotle (Pecan soup with chipotle sauce), and Sopa de Acelgas (Chard soup). The first recipe I ever tried from this book was the Quesadillas. I didn't have fresh masa, so I used masa harlina, which worked surprisingly well. I have since found a Mexican market that sells fresh masa, so I always use that now. I guarantee that you'll never be satisfied with a warmed over store-bought flour tortilla with some cheese thrown inside, once you've made an authentic quesadilla! My Michoacan in-laws were impressed! If you can get fresh masa, the Picaditas (masa boats) will impress any guest - and they're SO SIMPLE! I've also tried the more complex and labor-intensive recipes such as Lomo de Cerdo con Salsa de Tomate y Rajas de pimiento Morron (Stuffed pork loin with tomato sauce and green peppers). My mother loved it. The pork is stuffed with fresh spinach and cheese. I highly recommend it! Next. Salsa. The book has eight outstanding salsa recipes. The mouth-watering pictures and recipes of these eight salsas on Pages 199-200 should alone drive you to buy the book. Writing this review makes me determined to try one recipe out of this book that I've been dying to try ever since I got it: Tortitas de Tuetano (Fresh masa mixed with marrow topped with an avocado sauce). I've tried several stores, but haven't yet located anyone who will sell me marrow bones. I very recently tried the recipes for Chiles y Verduras en Escabeche (Pickled chiles and vegetables) from this book and from Bayless' Authnetic Mexican. I do prefer Bayless' version. And if you are trying to make tamales or mole sauce for the first time, I suggest you go with Bayless' instructions. I confess I've never tried to make any of the dessert recipes in this or any Mexican Cookbook. Now, the bottom line for many potential cookbook users is, Can I easily get the ingredients? If you can get fresh masa, mexican cheese (such as queso cotija or queso fresco - don't go with the feta mentioned as a possible substitute), tomatillos, and dried chiles such as ancho/pasillas and New Mexico chiles, you're in great shape. And fresh masa is actually used in only a small proportion of the recipes. In sum, get Mexico The Beautiful Cookbook and Rick Bayless' Authentic Mexican. Great investments. Those who appreciate good food will love you.
Rating:
Summary: A must for anyone serious about cooking authentic Mexican
Review: Of my dozens of cookbooks, I've used this one the most. My wife is from Michoacan which led me to get serious about Mexican cuisine. I believe the two essential Mexican cookbooks are this one and Rick Bayless' first cookbook: Authentic Mexican. Mexico The Beautiful Cookbook is a visual masterpiece filled with many great recipes. Every recipe has an accompanying photograph. Bayless' book has superior narrative (but short on pictures), with great stories attached to the recipes -- and Bayless attends to detail in recipe instructions like no other. Getting specific. Sopas/Caldos. For Americans, soup is probably not the first thing that comes to mind at the mention of Mexican cuisine. It's their best kept culinary secret. This cookbook is filled with outstanding soup recipes. Caldo Tlalpeno, Mole de Olla, Pozole, and Sopa de Tortilla are regularly served in the fall and winter months at our house. There are other great ones we've tried as well: Minguichi (chile and cheese soup), Sopa de Nuez con Chipotle (Pecan soup with chipotle sauce), and Sopa de Acelgas (Chard soup). The first recipe I ever tried from this book was the Quesadillas. I didn't have fresh masa, so I used masa harlina, which worked surprisingly well. I have since found a Mexican market that sells fresh masa, so I always use that now. I guarantee that you'll never be satisfied with a warmed over store-bought flour tortilla with some cheese thrown inside, once you've made an authentic quesadilla! My Michoacan in-laws were impressed! If you can get fresh masa, the Picaditas (masa boats) will impress any guest - and they're SO SIMPLE! I've also tried the more complex and labor-intensive recipes such as Lomo de Cerdo con Salsa de Tomate y Rajas de pimiento Morron (Stuffed pork loin with tomato sauce and green peppers). My mother loved it. The pork is stuffed with fresh spinach and cheese. I highly recommend it! Next. Salsa. The book has eight outstanding salsa recipes. The mouth-watering pictures and recipes of these eight salsas on Pages 199-200 should alone drive you to buy the book. Writing this review makes me determined to try one recipe out of this book that I've been dying to try ever since I got it: Tortitas de Tuetano (Fresh masa mixed with marrow topped with an avocado sauce). I've tried several stores, but haven't yet located anyone who will sell me marrow bones. I very recently tried the recipes for Chiles y Verduras en Escabeche (Pickled chiles and vegetables) from this book and from Bayless' Authnetic Mexican. I do prefer Bayless' version. And if you are trying to make tamales or mole sauce for the first time, I suggest you go with Bayless' instructions. I confess I've never tried to make any of the dessert recipes in this or any Mexican Cookbook. Now, the bottom line for many potential cookbook users is, Can I easily get the ingredients? If you can get fresh masa, mexican cheese (such as queso cotija or queso fresco - don't go with the feta mentioned as a possible substitute), tomatillos, and dried chiles such as ancho/pasillas and New Mexico chiles, you're in great shape. And fresh masa is actually used in only a small proportion of the recipes. In sum, get Mexico The Beautiful Cookbook and Rick Bayless' Authentic Mexican. Great investments. Those who appreciate good food will love you.
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