I have cooked the least out of Rick Bayless’s Mexican Kitchen, probably because the recipes are the most advanced of the three cookbooks of his that I own. Each recipe is long and detailed, with notes on advance preparation, shortcuts and variations. I cannot stress enough how helpful these notes are, and I am surprised more cookbook writers don’t take the same approach. This cookbook also includes mouth-watering photographs.

Favorite Recipes: Guacamole; Essential Chopped Tomato-Serrano Salsa; Essential Roasted Tomato-Jalapeno Salsa; Chilied Tortilla Soup with Shredded Chard

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