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

4.22 of 5 stars 4.22  ·  rating details  ·  766 ratings  ·  34 reviews
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,
Hardcover, 384 pages
Published April 3rd 2007 by William Morrow Cookbooks (first published 1987)
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Community Reviews

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A good starting point for the Mexican cuisine neophyte (which I am and it was). I checked with my Wahaca-and-Thomasina-Myers-hating Mexican pastry sous chef about it's actual authenticity, fully prepared to return it if it didn't satisfy her standard, and she told me that it is authentic. So I pretty much studied it over and over, but haven't got around to cooking any of the recipes yet. I hope to give Pollo Pibil a good first stab.
Some people criticise the book for its' academic tone - I have n
Stephen Sanders
If you're I was prior to reading this book and you mostly think of Mexican food as red sauce and yellow melted nacho cheese, I challenge you to pick up this book and try two of Bayless' recipes: the Oaxaqueno Picadillo (pg. 132) and the Machaca filling for burritos (pg. 141). Both introduce flavors not commonly tasted in American Mexican cooking. The Picadillo infuses cinnamon and clove into slow cooked pork stuffed with almonds and raisins. It is a wonderful mixture of sweet and savory and a gr ...more
I wanted to love this book but found myself resenting a recipe that listed ingredients like 6 egg whites and then 6 egg yolks only to find out later that I didn't have to separate them at all. His academic style is self-serving and not easily followed by the home cook. After Gretchen, Sheela and I spent some time in Sayulita Mexico we were excited to recreate some of the flavors from there. We felt a bit let down.

Molly - Ground Beef Salad: This was the unexpected highlight of the meal. Cold and
Very interesting read, haven't gotten a chance to try to many of the recipes yet. Does make one hungry though to read and there's a lot of interesting dishes that one doesn't normally see here in the States. Very dense as far as information and local practices, something I love. One of my favorite cookbooks I've read so far.[return][return]Serves as a nice counterpoint to the Mexican Everyday book as it has some of the basic sauces and the like that for speed and convenience he suggests just buy ...more
Girl Underground
No yellow cheese in this cookbook! Bayless is awesome for his willingness to learn so much about his specialty, especially as an OKC native who admitted that he came to a point where he had to settle for the Americanized Mexican food or dive in and embrace the authentic cuisine. Once he chose the latter, he learned about the cuisine's long history, how each region treats it (one of this book's focuses), and how the food is enjoyed today whether in the restaurants or in homes. And the RECIPES are ...more
Rick Bayless (and his wife Deann Groen Bayless) have spent a lifetime exploring the food and culture of Mexico. Rick Bayless has produced many Mexican cookbooks for all kinds of cooks. This is the one for those of us that don't need pretty pictures and who read cookbooks for fun.

This is more than a cookbook, it's a history of authentic Mexican cuisine that will arm you with the skills necessary to make more than tacos and enchiladas. Though I must admit the recipe for Chicken-Filled Enchiladas
First off, let me just say I love Rick Bayless - and not just because he has the ability to create tasty dishes. Any decent chef can do that. But because you can truly feel the love he has for the simplicity and beauty of food.

This book really showcases his knowledge and expertise in the field of Mexican cuisine. The recipes are delicious and there are tons of great side notes that teach the reader even more about Mexican food culture and flavors. The only reason that I didn't give it 5 stars i
Cyndee Hansen
Best cookbook for Mexican cooking.
This does have great recipes, however I have to agree with other reviews that sometimes the way it is presented can cause confusion. I do have to say that I have made a few items so far and they have been wonderful and the end result is real Mexican cuisine. If you are looking for Taco Bell or Americanized Mexican food, this cookbook is not for you.

This is one of the first cookbooks I have purchased electronically, which I have found has cause other issues in finding what to cook. I think it is
I've owned the original edition since the late '80s. It's my favorite Mexican cookbook, probably because he suggests variations on each dish with just about every recipe. His introduction is brief, but thorough and includes citations so that you could go read more of the history if you were inclined to do so. This book is the only one I've found that contains recipes that came close to some of the typical Mexican dishes that my grandma and great grandma used to make.
An amazing amount of authentic recipes and information on Mexican cooking make this a must for anyone looking to learn more. I found it a little intimidating to use every day but as a resource it is top notch.

I did love, love, love the simple Zucchini with Roasted Peppers, Corn and (Cashew) Cream recipe. I am still craving it. ;-)
I loved this book so much but I met a man with a family from Puerto Rico who wanted to open his own restaurant, I lent him the book and he loved it so much I ended up giving it to him, he said the recipes were so very authentic and although he was not from Mexico, his experience with Mexican food and cooking drove the fire in him to create and re-ignited his could I keep the book???
I think this may be the best Mexican cookery book out there. Bayless gives not only recipes from various parts of Mexico, doing justice to the huge variety of cuisines, but explains ingredients that may be unfamiliar, and techniques for everything from roasting tomatoes to making tamales.
Apr 16, 2011 Melissa marked it as unfinished  ·  review of another edition
I wish I had the time and energy to cook these meals but at this point in my life it just isn't feasible with 2 little kids and a busy schedule. These are traditional labor intensive recipes-lots of grinding and chopping of chiles, onions, peppers, etc. Maybe one day...
Aptly named, full of delicious food; a must have. I was on to Rick years before he became famous, and this book was a secret weapon lol. . .one I was loathe to openly mention except to other serious cooks and close friends/family.
Catherine Woodman
This is the re-issue of Rick Bayless' first cookbook, which is very close to his best--I think if I had to pick one, it would be this one or the next one---the recipe for Mexican pickles is one we use over and over again
THE authority on Mexican food & cooking in my book. My copy is well-used and well-loved...and "authentic" as can be (according to my Mexican husband)!
Mar 03, 2008 John rated it 5 of 5 stars  ·  review of another edition
Recommends it for: Anyone who enjoy's cooking and mexican food
Shelves: cooking
The greatest recommendation for this book came from my sister who lives in Mexico. The book contains recipes for dishes she couldn't find in Mexico.
Jun 11, 2008 Bax rated it 5 of 5 stars
Shelves: cooking
my go-to cookbook for all things south of the border.
Just 'authentic' enough without veering into Diana Kennedy's hardcore fundamentalism.
Oct 26, 2013 Koeeoaddi rated it 5 of 5 stars
Recommends it for: recommended by gardentraveler
Shelves: cooking
Wonderful book!

...and here I find that I can peel and cook the fruit that falls off of my prickly pear cactus. Who knew?
Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Bayless, Rick
great collection of recipes
Catherine Woodman
First of the Bayless cookbooks, and my second favorite overall--the mexican pickles I make are from this cookbook
One of the better Mexican cookbooks I own. It is very user friendly, is informative, and has some great recipes.
Jul 23, 2008 Brook added it
so far so good. the recipes are easier to follow than Diana Kennedy's
Dec 03, 2009 Ashlie added it
Go now. Buy this. Make the chicken enchiladas with salsa verde.
Jenny Walters
Tinga Poblano is Robert's all time favorite
Fantastic. My all time favorite cookbook.
What a work of love and great recipes.
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Rick Bayless has written six cookbooks, including Mexican Everyday and Fiesta at Rick's. His product line of prepared foods is sold coast to coast. With his wife Deann he owns and operates Chicago’s casual Frontera Grill, named “Outstanding Restaurant” by the James Beard Foundation, and the four-star fine-dining Topolobampo. XOCO, a Leed-certified quick-serve restaurant, opened in 2009. He is the ...more
More about Rick Bayless...
Mexican Everyday Mexico One Plate At A Time Rick Bayless's Mexican Kitchen Fiesta at Rick's: Fabulous Food for Great Times with Friends Rick & Lanie's Excellent Kitchen Adventures: Recipes and Stories

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