Synopses & Reviews
The host of a highly popular PBS series, Patiand#8217;s Mexican Table
, and a self-described and#8220;overloaded soccer mom with three kids and a powerful blender,and#8221; Pati Jinich has a mission. Sheand#8217;s out to prove that Mexican home cooking is quicker and far easier than most Americans think.
Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.
Dishes like Chicken and#224; la Trash (itand#8217;s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. Youand#8217;ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.
Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeand#241;o Aioli; and Chicken Tinga and#8212; (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (and#8220;a Mexican party in a bowland#8221;), which she served on her wedding day.Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies
(sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.
"Bayless has spent the past three decades eating his way across Mexico 'one plate at a time,' as his PBS series proclaims. But for his seventh cookbook, he has switched modes from hunter-gatherer to home dweller, providing 150 recipes geared toward kicking back and relaxing with friends. Indeed, the attention paid to tequila in the opening chapter could easily lead to guests never leaving the sofa. A blood orange margarita and a Mexican mojito top the list, though Bayless also includes instructions for having a proper tequila tasting. Building up a thirst is no problem given the variety of hot, tangy, and pepper-filled dishes that are the author's stock in trade. Mango guacamole and chipotle-roasted almonds get things going. There are five different ceviches for seafood fans, tacos and tamales inspired by Mexican diners and street vendors, and an Oaxacan-style lamb pit barbecue for those who don't mind digging a hole in the backyard. To assure the proper fiesta atmosphere, there are song suggestions in a 'tropical party playlist.' And for those who want to throw a really big shindig, there are several megarecipes that cover every detail of such ambitious efforts as a Mexican mole fiesta for 24 and a seafood cocktail party for 12. These include not just the menu items but also a time line of when to buy and prepare each item, serving strategies, and embellishments. (July)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Rick Bayless is ! His flavors are so intense and layered that each bite brings tears to your eyes and that's not just the chili peppers! I love everything about Rick; I'm so happy he shares his knowledge of Mexican cuisine with all of us. He's inspired many of my friends--every age, size, shape, male, female--as well as myself to have more fiestas!" Rachael Ray
"Rick Bayless is a Chef's Chef if there ever was one. The food he cooks, the generous spirit in which it's shared, the respect he honors Mexico with and the flavor. . . . Wow, the flavor he delivers is what we crave at the end of a long week in the kitchen. I am confident the end of your week will be much better with a table full of friends and at hand. No one, in my lifetime, has captured better Mexico on a plate!" Michael Chiarello, Bottega
"There is Mexican Cuisine and there is Rick B. Mexican Cuisine. Rick is internationally renowned for his innovation and dedication in his culinary pursuits as a great teacher, TV host, and pioneer in his field. The delicious recipes in this trendsetting cookbook celebrate his best dishes, from the succulent Grilled Garlic and Orange Guacamole to the Champagne Margarita. It's a taste of what's to come in . The ultimate collection of recipes shines at the dinner table when enjoying the fireworks of flavors with friends!" Hubert Keller, Fleur de Lys
"I was lucky enough to attend a fiesta in Rick Bayless's backyard and fondly remember Rick's amazing food. He made throwing a party look so effortless. My brother-in-law is a great cook, and I cannot wait to share my copy of with him so he can re-create Rick's magic for me and my family." Gary Sinise, actor, CSI New York
"Rick Bayless, an American culinary treasure, has tirelessly taught us the fine art of Mexican cooking. He now invites us to a fiesta of flavors with recipes that have been created for entertaining. America loves Mexican food, and we love our Master Rick Bayless. Thank you for inviting us to the fiesta!" Art Smith, celebrity chef and best-selling author
"The hardest thing about using this book isn't finding the ingredients (today, practically every small town has a great Mexican grocery), it's keeping yourself from eating everything before the guests arrive." The New York Times Book Review
"The book is filled with bright, fresh flavors and dishes that are wonderful in their simplicity
and#8212;Publishers Weekly and#160; and#160; "Pati Jinich is a breath of fresh air in the food world. She's warm, beyond smart, she's funny and a generous and gifted cook. She knows Mexican food as her heritage and as a scholar, but knows, too, the realities of being a working mother. She never gave up on the tastes she grew up with, but she's got an uncanny way of streamlining how she recreates them. This is one of those books you'll be cooking and learning from for a long time."
and#8212;Lynne Rossetto Kasper, Splendid Table host and#160; and#160; "Pati Jinich has created the most delicious guidebook to the magnificent market-driven home cooking of Mexico that I've ever seen. This book makes it simple to create fresh and tasty Mexican food and inspires me to make soft fresh torillas, pickle my own jalapeand#241;os, and delight in Chicken Tinga with my family. This book will become a family heirloom at my house forever."
and#8212; Mario Batali
Whether you are hosting an intimate get-together for a few friends or an outdoor extravaganza for a crowd, famed chef Rick Bayless shows you the way. Rick presents 150 recipes, from libations and savory nibbles to street food and live-fire grilled meat and fish. Champagne margaritas or bacon-and-tomato guacamole will get a party started, and black bean tamales are perfect for small-dish snacking. For an evening around a grill, the Brava Rib Steak with 'Lazy' Salsa will win fans. To go all out, you can end your party with Rick"s Dark Chocolate' '"Chile Ice Cream.
Fiesta at Rick"sfeatures five inspired menus ranging from a no-fuss Luxury Guacamole Bar Cocktail Party for 12 to an Oaxacan Lamb Barbacoa Fiesta for 25. For each, Rick offers detailed advice and plan-ahead strategies.
Companion to the sixth season of Rick"s public television series, Mexico'"One Plate at a Time, Fiesta at Rick"sis ideal for anyone who wants to spice up their parties.
Fiesta at Rick s offers 150 diverse preparations organized into easy-to-follow chapters. But it s far more than a collection of recipes. With four complete, can t-miss menus for parties ranging from a Luxury Guacamole Bar Cocktail Party for 12 to a Classic Mexican Mole Fiesta for 24, Bayless has all your friends covered. Each of these parties has a complete game plan, from a thought-out time line with advance shopping and preparation to a fiesta playlist. Whether a first-time entertainer or a seasoned veteran, anyone can learn from the helpful sidebars, which cover topics such as how to shuck oysters, the perfect avocado for guacamole, and the best way to pick out fresh fish for ceviche preparations. Bayless breaks down the timeless building blocks that make up authentic Mexican food, explaining the value of fresh tortillas and providing surprisingly simple instructions for making your own Mexican Fresh Cheese. Bayless s entertaining blueprint eliminates the guesswork, so you can let your inspiration run free. Companion to seasons six and seven of Rick s Public Television seriesMexico One Plate at a Time, Fiesta at Rick s is required reading for everyone who loves opening their home to friends and good times. "
Entertaining made easy, with Mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo's .
Whether you're hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless. With 150 recipes, Bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations. There are recipes for small-dish snacking (Mushroom Ceviche, Devilish Shrimp), dynamic cocktails to get the party started (Champagne Margarita, Sizzling Mojito), and Bayless's signature takes on Mexican street food (Grilled Pork Tacos al Pastor, Roasted Vegetable Enchiladas). Live-fire grilled fish and meat dishes like the "Brava" Steak with "Lazy" Salsa will draw friends and family to the glow of open flames. And if you're going to throw a truly epic celebration, you'll need a killer finale like Frontera Grill's Chocolate Pecan Pie Bars or Dark Chocolate-Chile Ice Cream. offers 150 diverse preparations organized into easy-to-follow chapters. But it's far more than a collection of recipes. With four complete, can't-miss menus for parties ranging from a Luxury Guacamole Bar Cocktail Party for 12 to a Classic Mexican Mole Fiesta for 24, Bayless has all your friends covered. Each of these parties has a complete game plan, from a thought-out time line with advance shopping and preparation to a fiesta playlist. Whether a first-time entertainer or a seasoned veteran, anyone can learn from the helpful sidebars, which cover topics such as how to shuck oysters, the perfect avocado for guacamole, and the best way to pick out fresh fish for ceviche preparations. Bayless breaks down the timeless building blocks that make up authentic Mexican food, explaining the value of fresh tortillas and providing surprisingly simple instructions for making your own Mexican Fresh Cheese. Bayless's entertaining blueprint eliminates the guesswork, so you can let your inspiration run free. Companion to seasons six and seven of Rick's Public Television series , is required reading for everyone who loves opening their home to friends and good times.
The host of the popular PBS show Pati's Mexican Table shares everyday Mexicanand#160;dishes,and#160;from the traditionaland#160;to creative twists.
About the Author
Rick Baylesshas written six cookbooks, including Mexican Everydayand 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 host of the public television series Mexico—One Plate at a Time.Deann Groen Baylesshas coauthored seven books with her husband Rick Bayless; co-owns and co-operates Frontera Grill, Topolobampo, and XOCO with him; and feels she’s done a pretty good job nurturing along their teenage daughter, Lanie. She is a former president of Women Chefs and Restaurateurs, a national organization that promotes the education and advancement of women in the restaurant industry, and is the administrator of the Frontera Farmer Foundation.
Table of Contents
introduction ............................... 8
salsas, pickles, and guacamoleand#160; .. 14
salads ........................................ 40
soups ......................................... 60
anytime vegetarian .................... 88
seafood .................................... 114
poultry ..................................... 136
meat .......................................... 168
sides ......................................... 198
desserts .................................. 230
drinks ...................................... 264
acknowledgments ................... 280
index ........................................ 284