Mi Cocina

by Rick Martínez takes readers on a culinary journey through all 32 states in Mexico, highlighting the flavors of different regions. This mirrors the road trip that Martínez took in 2019, driving 20,000 miles to capture dishes that explored the essence of each place he visited but also to reconnect with his Mexican heritage. The result is a book that reflects Martínez’s journey and also offers a comprehensive guide to regional Mexican food. For example, his recipe for Salsa de Chipotle y Chile de Árbol, made with stewed tomatoes and dried jalapeno, is Martínez’s riff on a recipe he learned from a woman in Guanajuato and comes together in less than 30 minutes. Meanwhile, the book itself, with its gorgeous photos and anecdotes from his trip, is a pleasure to spend time armchair traveling with. (Cookbook)