NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER JAMES BEARD AWARD NOMINEE A highly personal love letter to the beauty and bounty of Mexico in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Prubalo on YouTube and Food52s Sweet Heat

ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Apptit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal

Join Rick Martinez on a once-in-a-lifetime culinary journey throughout Mexico that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.

Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albondigas en Chipotle; northern Mexicos grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Ricks poignant essays throughout lend contextboth personal and culturalto quilt together a story that is rich and beautiful, touching and insightful.

Martnez has created a roadmap to some of the best Mexican food in Mi Cocina. With seven sections focused on different regions across the country, Martnez guides you through some of the essential recipes for each. The recipes are vibrant, but what I love most are the stories alongside each of them. Food is deeply personal and with Mi Cocina, Martnez is sharing his life in food and inviting you to comealong.NPR