Bayless published his original Authentic Mexican Cooking cookbook in 1987, but I had never heard of it until he published the 20th anniversary edition this past spring. The recipes in this cookbook are not the kind you’ll find in Mexican restaurants in the US. Many of the recipes require ingredients that may not be available in your area, but you can solve this problem by ordering them online. Also, many of the recipes require time, up to six hours.

I was very impressed with the way this cookbook is presented. You’ll not only learn about Mexican history, but read information about the importance of the ingredients that make up these dishes. In addition to clear and concise cooking directions, most of the recipes include tips on timing, what can be prepared in advance, storage time, substitute ingredients, suggested accompaniments, and traditional and contemporary variations. These tips are placed in the sideline of the page for easy access.

Living in California most of my life, I have been brought up on Americanized Mexican and Cal-Mex food. After looking through this book on Amazon and reading the reviews, I came to realize that I have no clue on what real Mexican food is. For instance, I was told that mole was a chocolaty sauce when, in fact, there are several variations.

If you want to learn how to make authentic Mexican dishes, this looks like a great book to start. Another book that was recommended was Diana Kennedy’s From My Mexican Kitchen, which covers a broad variety of dishes, including breads, which Bayless didn’t cover in his book.

One of the things I enjoy about cooking shows is the ease in which these chefs whip out a gourmet meal. Rick Bayless shows us how to make home made tortillas, using a cast iron tortilla press. Another video I found showed him making guacamole for a “challenged” (his words) host.

Firenza lived up it its claim in that it takes 3 minutes to put their cornbread in the oven. The recipe on the back of the package give you the option of using oil or butter as an ingredient. I recommend that you use the butter because it gives the cornbread moisture and enhances its flavor. Speaking of the latter, I must warn you that this bread is very spicy. I barely ate a bite before I had to eat something else to stave off the fire.

This chili has a sweet and smoky flavor with a spicy kick. I added meat to give this dish some substance and to make it last for more than one meal. You can make it either with or without the meat. To compliment this chili, I’m serving it with Krusteaz’s Honey Cornbread.

Ingredients

1 lb. ground beef, cooked and drained
2 15oz. cans black beans, drained
1 15oz. can corn, drained
1 15oz. can tomato sauce
1 14.5oz. can S&W Petite Cut Tomatoes with Sweet Onions and Roasted Garlic
1 7oz. can LaVictoria diced green chiles
1 pkg. The Spice Hunter Chili Mix
1 clove garlic

Directions

1. Dump all of the ingredients into a dutch oven, except meat, and bring to a boil. Reduce heat to low and simmer.
2. Brown meat until it’s fully cooked. You can spice it up a bit with minced onion and southwestern seasoning or cook it plain. Drain the fat. Add to the soup.
3. Simmer chili for at least thirty minutes before serving.
4. Garnish with cheese and sour cream.