Spice up your Cinco De Mayo celebrations with homemade dishes from some of our favorite Mexican cookbooks—whether you want simple or fancy, traditional or reinvented, meaty or meatless. Rick Bayless, host of the PBS series Mexico: One Plate at a Time offers up innovative contemporary versions of Mexican classics in his book of the same name. Or if you want truly authentic Mexican fare, pick up the authoritative The Art of Mexican Cooking by Diana Kennedy or Frida’s Fiestas, which gathers the favorite recipes of artist Frida Kahlo in one beautiful volume.
Not into meat? Jason Wyrick’s Vegan Tacos has sophisticated recipes that go far beyond tofu. Or try A Taste of Mexico, from chef Kippy Nigh, whose La Casa del Pan restaurant in Mexico is the height of locavore vegetarian cuisine.
Mexico One Plate At A Time
by Rick Bayless
Bayless, who’s lived in Mexico for years, puts a contemporary spin on classic Mexican dishes with recipes such as Roasted Poblano Guacamole with Garlic and Parsley, and Crispy Potato Sopes with Goat Cheese and Fresh Herbs. He also explains the fun of a “tamalada,” the tamale-making party before the party.
The Art of Mexican Cooking
This classic cookbook, first published in 1989, is back in print with a new introduction. She shares 200 authentic Mexican recipes, as well as the stories of how she came across them during her 50 years of traveling through Mexico. LA Weekly says, “Deserves to be right next to Julia Child and The Joy of Cooking on your own shelf.”
Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo
The stepdaughter of Mexican artist Frida Kahlo assembles more than 100 dishes Frida used to serve her family and friends, as well as family photos, anecdotes and reproductions of her famous paintings. Recipes include huazontles with green sauce, lamb with drunken sauce and black Oaxacan mole. They’re organized by month, with special recipes for Day of the Dead and Frida’s marriage to Diego Rivera.
Williams-Sonoma Collection: Mexican
More than 40 recipes, ranging from mole poblano to ceviche to chile-infused desserts showcase some of the best of Mexican cuisine. Try a watercress salad with orange, jicama, and avocado or sea bass topped with salsa verde or just drool over the exquisite, full-color photos.
Saveur Easy Mexican
The editors of Saveur show you how to prepare simple, traditional Mexican fare like guacamole, salsas, enchiladas and ceviche as well as regional specialties such as shrimp pico de gallo from Oaxaca. Also includes in-depth guides to chiles, tortillas, Mexican wines and mescal, as well as pairing notes for each recipe.
Vegan Tacos: Authentic and Inspired Recipes for Mexico’s Favorite Street Food
Chef Jason Wyrick, executive chef for The Vegan Taste website, offers up delicious vegan takes on classic Mexican recipes with ingredients such as mushrooms, black beans, chard, potatoes and poblanos. He shows how to make a vegan Queso Oaxaca, shares grilling tips, and details “The History of the Taco.” This guys knows his tacos!
A Taste of Mexico: Vegetarian Cuisine
Kippy Nigh, owner of the vegetarian restaurant Casa del Pan in San Cristobal de las Casas, is a longtime resident of Mexico. She offers delicious veggie versions of classic Mexican fare like taco fillings made of mushrooms or squash blossoms and chalupas stuffed with beets.
There’s nothing like a lime margarita on the rocks with salt, but have you ever tried an Avocado-Cilantro Margarita? Or a Blood Orange, Lemon Meringue, or Sweet Ginger Margarita? Kim Haasarud of Liquid Architecture came up with 101 variations on the classic cocktail that any budding mixologist can make.