Mi Cocina: Recipes and Rapture from My Kitchen in Mexico

A Technicolor travelogue exploring Mexican cuisine coupled with a deeply personal story. Beginning in Mexico City and ending on the Baja California peninsula, second generation Mexican American and former Bon Appetit Senior Editor Rick Martínez spent 586 days eating his way through the country his great grandfather left in 1910. “I chose my meals by what smelled the best and looked the best, which puestos had the most locals sitting in front of them, eating and laughing as the juice of slow-braised pork and bright green salsas de aguacate dripped down their faces. I’d ask the cooks a single question: ‘Out of everything you make, what do you like best?’ With this as my criterion, 99.9 percent of what I ate was delicious.” Each chapter is a bold highlight reel of Martinez’s favorite meals, conjured from lovingly documented taste memories. In the state of Morelos, Martínez eats tlaltequeadas— indigenous fritters held together with chia and flaxmeal—then reinterprets them with spinach and