Rick Martinez brings his warm, fun and exuberant personality to this collection of Mexican cuisine from different regions of Mexico. We love the color and texture throughout this book and talk about one of the yummiest meals we’ve shared together. Somebody book us a trip to sunny Mexico!
Recipes mentioned in this episode:

Enchiladas mineras (page 74)
Aguachile (page 242)
Gaspacho moreliano (page 90)
Arroz blanco con mantequilla (page 50)
Pozole verde, estilo Guerrero (page 116)
Chiles jalapeños en escabeche (page 64)
Salsa macha (page 60)
Tacos árabes (page 93)
Tortillas árabes (page 44)
Pan de muerto (page 102)

Resources mentioned in this episode:

Tajín

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