Reddit reviews Mexican Everyday

I love cookbooks, and have probably fifty in my collection.

The ones I keep going back to are:

• Anything by Yotam Ottolenghi - He's an Israeli-born chef in London, and his recipes are a great combination of creative, relatively easy, and unique. He has a knack for combining unusual flavors, and I've never disliked anything I've cooked from him. If you're relatively green, don't get Nopi (too advanced). His other three or four books are all great.
  
  
• Mexican Everyday by Rick Bayless. Bayless has a PBS show and owns several restaurants in Chicago. He's a great chef and his recipes are accessible and fun.
  
  
• The Food Lab by u/J_Kenji_Lopez-Alt. I was skeptical at first, since Lopez-Alt's website is so comprehensive, but the book is absolutely beautiful and contains both recipes and explanations of technique and science.
  
  
• Modernist Cooking at Home - It's expensive and many of the recipes are challenging and/or require special equipment, but the book is truly groundbreaking and never fails to stoke my creativity. It's the home version of his 6-volume tome which many think is one of the most innovative cookbooks in the last 20 years.

Aight girl-

Foreign Cuisine-
How to Eataly - Oscar Farinetti - We made the most AMAZING brisket meatballs and a super simple yet completely delicious red sauce out of this book
Around My French Table - Dorie Greenspan - Where the Cornish hens and gougeres came from.
Real Korean Cooking - Maangchi - Korean Fried Chicken. We've made them twice now because they're so good and can't wait to do more.
Mexican Everyday - Rick Bayless - Learned how to make perfect guac from this book and so far we've made these v tasty chorizo/mushroom/potato tacos. The recipe is SO cheap and SO voluminous that we had it as a taco filling, a quesadilla filling, and we're making a hash with it for brunch this morning.
Every Grain of Rice - Fuchsia Dunlop - We haven't tried anything out of here yet but there are sooooo many good-looking recipes in here.
Entice with Spice - Shubhra Ramineni - Likewise, haven't made anything out of here yet but looking forward to trying it all out soon.
Jack's Wife Freda - Dean & Maya Jankelowitz - This is actually a book from a restaurant that my fiance and I LOVED when we last visited NYC. It's got a lot of fusion recipes. Mediterranean/Israeli/South African/etc. Really unique flavors and also v comfort-food based. We're making rosewater waffles out of this book tomorrow!


Baking-
Rose's Baking Basics - Rose Levy Barenbaum - This book is incredible. She has tons and tons of step-by-step photos which is SUPER helpful. We made the dark chocolate caramel tart out of this book, but pretty much everything in here looks amazing.
Modern Baking - Donna Hay - I mean... There is some INSANELY decadent looking stuff in here. We haven't tried any of these recipes yet but I can't wait to!


Misc-
Cook Like a Pro - Ina Garten - It was really hard to pick just one Ina book but I liked most of the recipes in this one. She has this ridic recipe for a dijon mustard chicken that is INCREDIBLE. Also, this bitch knows how to cook some veggies. Big fan of this one.
The Food Lab - /u/j_kenji_lopez-alt - I just love this guy, tbh. We've made a really fantastic beef tenderloin out of this book and an incredible red wine sauce to go with it and of course, his famous roasted potatoes which are now my holy grail recipe for roasted potatoes. This book is like a science textbook only instead of boring stuff it's FOOD science, which is my favorite kind.


Those were all the ones we purchased ourselves (though technically Eataly was a gift BUT we love it and plan to use it often.) We have other cookbooks in our stable that we've received as gifts, which is what resulted in my fiance and I deciding we wanted to embark on this journey. We kept being given cookbooks and never doing anything with them. But man, do people love it when you send them pics of stuff you cooked out of a book they gave you. If people give you cookbooks, use them!! It will make their day to see it's being used. Here's what else is on our cookbook shelf-


The Forest Feast Gatherings - Erin Gleeson - This is a vegetarian book my fiance's mom gave us a few years ago for Christmas. We have a bunch of veggie friends (and friends with a lot of different allergies) so we turn to this book to have a few things that are edible by all of them when we have them over, as we often do. This book has a really delicious salad that has pomegranate seeds, pear, and hazelnut that is out of this world good. I also got my HG salad dressing from this book.
The Salad Bowl - Nicola Graimes - Another gift from my fiance's mom. Is she trying to tell us something?? Honestly haven't looked much into this book yet but it sure is pretty.
The Unofficial Harry Potter Cookbook - Dinah Bucholz - This was a gift from the assistant in my office. Everyone in my office knows me as the Harry Potter girl because I have a lightning bolt tattoo, haha. We haven't made anything out of this yet, but we probably will have some sort of epic feast with recipes from this book when GoT starts back up later this year.
Talk About Good - Louisiana Lafayette Junior League - My boss gave this to my fiance and I as part of an engagement gift. My fiance went to school in New Orleans. It's primarily New Orleansian/Cajun food. Haven't made anything out of it yet, but we are looking forward to it.

And that's what's on our cookbook shelf for now.

edit also omg thanks for the gold!! <3

what colors are they?

reddish brown? bright red? bright orange? bright green? dark green? you can also ask the proprietors. as long as you don't come off as a spy, i'm sure they'd be happy to tell you what's in it.

also, i highly recommend this cookbook for its salsa section, and everything else too. great beginner/intro cookbook!!!

I have Rick Bayless's Mexican Everyday. It's hands-down my favorite cookbook. I would recommend it to anyone.

I've been thinking about getting some of his other books. I'd be curious to know if anyone has any of them.

Some avocados, some minced garlic (I often like to roast it first to mellow it out a bit), lime juice (usually just one), salt to taste, cilantro (if everyone eating it is a fan), and occasionally some chopped onions and tomatoes, but I'll usually leave them out.

But yeah, traditionally I think it's really just avocado, garlic, salt, lime juice, and cilantro (coriander in NZ?).

And also, I didn't mean to say anything bad about your guac, I'm sure it's tasty - I merely just wanted to point out that it's not authentic. :)

edit: also, if you really are interested in pretty authentic Mexican food, Rick Bayless has a couple of really good cook books. I have both of these and they are great. The Mexican Everyday book is especially awesome for tasty, quick, weekday-friendly options. Although I don't know how easy/hard it might be to obtain some of the weirder ingredients in NZ...

• How are the knives she's using now? New nice sharp knives are always good, or even just a nice big chef's knife. Go to a kitchen stuff store and ask for advice.
  
• I <3 my immersion blender. Soups and sauces for everyone!
  
• a slow-cooker (aka crockpot) can open up new possibilities
  
• take a look at what cookbooks she has and look online for popular ones she doesn't have already. I'm a big fan of this one
  
  Branching out, while ago my Dad started making "coupons" for my Mom for Christmas that said "good for one fancy romantic dinner at [fancy restaurant X]". Also he made coupons that basically said he'd take care of the vacuuming once a week, so if there's a chore she hates doing that you're aware of maybe you could consider taking it over for her?
  
  Best wishes :)

Please avoid requests for recipes for specific ingredients or dishes (unless it's obscure and Google has failed you) and prompts for general discussion or advice. As a general rule, if you are looking for a variety of good answers, go to /r/Cooking. For the one right answer, come to /r/AskCulinary.

This being said, generally speaking taco's and nacho's are both made from Masa flatbread which are called tortillas. Burritos and quesadillas are going to be made from a wheat flour based flat bread.

Though you will find Taco's south of the border, it looks like the cuisine you are actually interested in would be Tex-Mex or Southwestern US cuisine. Nacho's, Quesadillas, and Burrito culture is largely Americanized even though some of them still have roots in Northern mexico.

Additionally, Mexican cuisine is both diverse and very regional. The essential cuisines of Mexico is supposed to be a very good cookbook if English is your first language. It is by Diana Kennedy. I would not expect that it is really going to show you the kind of cuisine you are actually looking for though. Oaxaca Al Gusto was also highly recommended by Kenji of serious eats as well.

https://www.amazon.com/Essential-Cuisines-Mexico-throughout-recipes/dp/0609603558/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr=

Rick Bayless is another go to. Mexican Every day is another very highly rated cookbook for mexican cuisine.

https://www.amazon.com/Mexican-Everyday-Recipes-Featured-Season/dp/039306154X/?tag=serieats-20

I believe something like this though will be closer to what you are actually wanting.

https://www.amazon.com/Tex-Mex-Cookbook-History-Recipes-Photos/dp/0767914880/ref=sr_1_1?ie=UTF8&qid=1299551913&sr=8-1

I have this book, and I love all the variations he presents on each dish: Mexican Everyday