Tag Archives: More Mexican Everyday

‘More Mexican Everyday’ Gets Some Love from the ‘Washington Post’

When Rick set out to write “More Mexican Everyday,” he decided his ninth cookbook would be heavy on vegetable recipes.

Why? Many reasons, but mostly because fresh produce has never been more widely available and vegetables simply deserve better than getting tossed with pasta, which seems to be everyone’s default option.  (Plus, we’re long past due to put vegetables at the center, not the sides, of our plates.)

2.16 eggplant with sweet and tangy chipotle eggplant (1) edit copyWhile “More Mexican Everyday” readers will find easy-to-make recipes offering a new approach to traditional Mexican produce — and quite a few meat and poultry dishes — they’ll also discover the pleasure of introducing new vegetables into the Mexican kitchen, things like mustard greens, kale, asparagus and eggplant.

We are thrilled to report one of those vegetable recipes, Spicy Chipotle Eggplant with Black Beans, has found a fan in Washington Post food and dining editor Joe Yonan, who praised the dish with these kind words in Wednesday’s paper:

As an eggplant lover, I’m always looking for new ways to prepare it, and Bayless’s is a keeper. First, you make a wonderfully complex salsa negra out of canned chipotles, molasses, soy sauce and more. Then you use it two ways: to coat thick eggplant slices before roasting them at a high heat, and to stir into a black bean puree. The latter becomes the base of the dish, with the eggplant slices nestled in, sprinkled with queso fresco, dolloped with sour cream and garnished with cilantro leaves.

The combination of sweet, smoky, creamy and tart is unforgettable. Bayless himself writes, “I like eggplant pretty much every way I’ve had it, but this rendition is one I dream of.” That makes two of us.

Read the whole review here.

It’s a fine compliment, and hopefully it More Mexican Everyday inspires more people cook healthy, delicious and easy meals at home.

Already, the book is flying off the shelves. You can pick up a copy at our website, your favorite local bookstore or online retailer.

‘More Mexican Everyday’ On Sale Now!

More Mexican Everyday_9780393081145HUGE news here at Frontera.

The moment has finally arrived. “More Mexican Everyday: Simple, Seasonal, Celebratory,” the ninth cookbook from Chef Rick Bayless, is available in stores nationwide.

The book is all about inspiring you fans of the kitchen to more freely cook for the sheer pleasure of it, rather than frantically checking (and re-checking) a recipe.

“This is home cooking at the next level up. This is the type of cooking I do when I have these ingredients,” Bayless said.

You’ll find chapters on go-to recipes to know by heart,  slow cookers, how-to’s on using salsas and adobo to speed up weeknight cooking and expert guidance on substitutes and variations.

And there are vegetables. Tons of vegetables. Three dozen vegetable recipes detailed in brilliant, vivid color. Vegetable recipes that will animate every visit to your farmers’ market or grocery store.

(Don’t worry — there are plenty of desserts too.)

We’re incredibly proud of the latest book, and we again hope it helps bring your family and friends to the table.

The book can be all yours for $35 by placing an order at this website, visiting your favorite local bookstore or online retailer, or stopping into Frontera Grill.

Rick’s Holiday Cookbook Gift Guide

Searching for recipes online is great — we have thousands for you to browse — but there’s just nothing like the feeling of propping open a real ink-and-paper cookbook, getting down to business and staining the pages as you work through your favorite recipes.

And there’s nothing like giving or receiving a present.

To that end, consider giving the gift of soul-satisfying Mexican cooking with any of Rick’s cookbooks. Here’s a quick “cheat sheet” (written by Rick!) to help you pick the right one. Buy from our online store and you’ll get a signed copy.

Authentic Mexican: Regional Cooking from the Heart of Mexico My first book: a snapshot of what folks were cooking in every part of Mexico in the ‘80s.  I spent 5 years living in Mexico while writing it.  A true reflection of the culture. Buy here 

Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine I spent a decade cooking at Frontera & Topolobampo, then came out with this master-class book of traditional and contemporary Mexican cuisine. Hard-won knowledge gained from cooking everyday in the restaurants. Buy here

Salsas that Cook Wanna know a handful of salsas (perfect for making in large quantities and freezing or canning!) that can be used to flavor all kinds of dishes? Paperback, unexpected fun. Buy here

Mexico One Plate at a Time Mexico’s most well-known classics, each with a contemporary variation that most cooks find really intriguing.  Lots of test kitchen notes! Buy here.

Frontera Margaritas, Guacamoles and Snacks A small book that explores loads of recipes for two of our most important food groups. Great gift for drinkers and dippers! Buy here.

Mexican Everyday Simple, lean, quick dishes with vibrant Mexican flavor.  Great “get started” cookbook; lots of “riffs” are included to encourage improvisation. Buy here.

More Mexican Everyday Volume two, but greater emphasis on techniques of quick cooking, flavorings to keep on hand, uses of vegetables from the farmers market. Buy here.

Fiesta at Rick’s: Fabulous Foods for Great Times with Friends Like throwing big, blow-off-the-top parties? This is the book for you. Step-by-step recipes, cocktails, even some of my favorite party playlists make this a go-to manual for your next fiesta. Buy here.

If you’re looking for more gift ideas, don’t forget the brand new(ish) line of Rick Bayless cookware (featuring all sorts of cool Mexican kitchen essentials), DVDs of past seasons of Mexico: One Plate at a Time, gift cards to our restaurants and a whole bunch of products from Frontera Foods. The “Rare Specialties” line of small-batch sauces, olive oil, jams and the incredibly tasty Aztec chocolate sauce makes an excellent present for the gourmet cook.