Barbara Sibley and Margaritte Malfy with Mary Goodbody
Antojitos: Festive and Flavorful Mexican Small Plates
Oct 2009
Ten Speed Press

Chef/owners of New York City’s La Palapa restaurants, Barbara Sibley and Margaritte Malfy have put their shared expertise in Mexican cuisine into this recipe collection for antojitos. The small plates or appetizers of Mexican cuisine, antojitos span the gamut from fresh fish ceviches to meaty empanadas and spice-flecked elote, or grilled corn on the cob, but Sibley and Malfy also include supplementary recipes for various authentic salsas and La Palapa’s own guacamole. The book also features special occasion menus, such as a taquiza (or taco feast) for birthday celebrations and a New Year’s menu complete with “Hangover Specials.” A thorough basics section in the back of the book helps outfit any kitchen for Mexican cuisine, enabling the inspired reader to discover their favorite antojitos and get cooking!

Rick Bayless
Authentic Mexican Cookbook: Regional Cooking from the Heart of Mexico
Apr 1987
HarperCollins Publishers

Americans have at last discovered Mexico's pasion 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 sumptous and varied the cooking of Mexico really is.
After ten years of loving exploration, Rick Bayless together with his wife Deann, gives us Authentic Mexican,the only complete and easy-to-use compendium of our southern neighbor's cooking.

Reed Hearon & Laurie Smith
Bocaditos : The Little Dishes of Mexico
Jan 1997
Chronicle Books LLC

Fun and easy to prepare, bocaditos are flavorful small dishes enjoyed as snacks or appetizers, or served together as tapas to make a festive meal or party buffet. This collection features 40 authentic recipes for tasty dishes and accompaniments that are certain to add a lively Mexican accent to any table.

Mary Sue Milliken & Susan Feniger
Cantina: The Best of Casual Mexican Cooking
Aug 1996
Sunset Books, Incorporated

In Cantina, Chefs Susan Feniger and Mary Sue Milliken, noted experts on the Mexican kitchen, celebrate the best of that nation's casual cooking. They offer their own authoritative versions of popular dishes from the Yucatan to the Rio Grande, from the Sea of Cortez to the Gulf of Mexico.

Ramiro Jimenez
Daily Feast: La Puerta Azul Cookbook
Jan 2009
Sea Script Company

At the helm of Daily Feast is Chef Ramiro Jimenez, head chef of the recently opened La Puerta Azul in New York state. After almost twenty years in the restaurant industry, Chef Jimenez brings his refined and tested technique to the cuisine of his culinary roots. Wherever Mexican food is thought of as an assemblage of proteins, cheese, and tortillas, Chef Jimenez can shine the light of revelation. He provides his readers with an assortment of authentic, regional dishes highlighting Mexico’s culinary heritage. Bold photographs highlight the sophistication of Jimenez’ technique; he plates Mexican preparations with a decidedly classical aesthetic. The result is a welcome challenge to the reader’s store-bought notions of the flavors and textures of Mexican cuisine.

Diana Kennedy
From My Mexican Kitchen : Techniques and Ingredients
Sep 2003
Crown Publishing Group

2004 IACP Award Nominee for International Category; The world-renowned authority on Mexican cooking returns with an encyclopedic exploration of the foods and cooking traditions she introduced to mainstream American cooks with The Essential Cuisines of Mexico. This comprehensive, fully illustrated guide to authentic techniques, equipment, and ingredients is the essential book for Diana Kennedy's millions of fans, as well as newcomers to Mexican cooking.

Reed Hearon & Laurie Smith
LA Parilla : The Mexican Grill
Jun 1996
Chronicle Books LLC

From the tropical coast of Quintana Roo to the rugged countryside of northern Mexico, the grill, la parilla, defines the essence of Mexican cooking. Acclaimed chef Reed Hearon's exciting new cookbook explores the limitless possibilities for grilling Mexican style, with more than 80 sensational recipes for everything from snacks to a full-fledged fiesta.

Mary Sue Milliken & Susan Feniger
Mesa Mexicana
Jan 1994
HarperCollins Publishers

In Mesa Mexicana, they offer their unique interpretations of the tastes of coastal Mexico with a bold, colorful cuisine that excites the palate and satisfies our yen for earthy, rustic flavors, minus the heaviness of most standard fare.

Rick Bayless
Mexican Kitchen: Capturing the Flavors of a World-Class Cuisine
Oct 1996
Simon & Schuster Adult Publishing Group

Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. With more than 150 recipes, chef, author and teacher Rick Bayless provides the inspirations and guidance that home cooks have needed. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Anch Chiles; tortilla based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; even a whole chapter on fiesta foods; and ending with a selection of luscious desserts like Chocolate Flan with Kahlua.

Reed Hearon & Karen Capucilli
Apr 1993
Chronicle Books LLC

Acclaimed chef Reed Hearon offers more than thirty-five recipes for salsas, inspired by Mexican and Southwestern cuisines - healthful and easy-to-prepare as they are delicious.

Mark Miller
Tacos: 75 Authentic and Inspired Recipes
Apr 2009
Ten Speed Press

With a primer on tortillas (corn v. flour, fresh v. store-bought), Miller provides an array of recipes for everything from traditional carnitas, New Mexican carne adovada, and tacos al pastor to more modern taco variations like “Grilled Beef with Porcini and Chile Morita” and “Calamari with Blackened Tomato.” Each recipe includes yield, prep time, and overall heat level (an important consideration when handling such a variety of dried and fresh peppers), as well as a brief introduction to the recipe’s history, its regional significance and any outstanding ingredients. Tacos is as much a taco-lover’s bible as an inspiring and useful culinary resource, all around not to be missed.

Mark Miller, Stephan Pyles, and John Sedlar
Mar 2003
Wiley, John & Sons, Incorporated

The original “wraps”, tamales are a popular feature of Southwestern and Mexican cooking. Famed chefs Mark Miller (of Coyote Café), Stephan Pyles and John Sedlar offer classic and modern takes on the tamale, including countless variations of flavors. A delight for the eye and the palate, Tamales is the perfect book for Mexican food fanatics.

Elisabeth Lambert Ortiz
The Complete Book of Mexican Cooking
Nov 1985
Random House Publishing Group

A comprehensive collection of recipes for more than 340 delights of the Mexican kitchen features recipes for everything from tacos to tortillas, as well as explanations of basic Mexican ingredients.