Whether you are planning to host a Cinco de Mayo party or simply trying to improve your tamale technique, a great Mexican cookbook can help. And while it's always tough to pick favorites from our massive cookbook collections, today we're sharing 6 of our favorite guides to Mexican cooking: books with photos that get us salivating and recipes that have proven successful.
Check out the list and tell us: do you have a Mexican cookbook you love? Please add your recommendation in the comments section.
Mexican Everyday by Rick Bayless
"Mexican Everyday is Rick Bayless's most accessible book, and for me, it has always been not only a wonderful guide to Mexican flavors, but also to cooking in general. Every single recipe I've made has worked flawlessly, and the techniques are explained in such a way that even as a novice cook I found great success using it. As I've matured and cooked through many more books, I've realized just how rare that is. As for a favorite dish, I always turn to the braised greens tacos: rich braised chard stuffed into warm corn tortillas, topped with crumbly white cheese, and topped with a smoky salsa. They represent the book perfectly: simple, delicious, and something you never would have thought to do. Definitely the best vegetarian tacos I've ever tasted."—Blake Royer, Dinner Tonight
Homesick Texan by Lisa Fain
Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy
"The food I cook the most at home is Mexican, and I have a whole cookbook shelf dedicated to the genre. 99 percent of the time I alternate between the catalogs of Rick Bayless and Diana Kennedy, and since Blake already stole Mexican Everyday, I'm going with Kennedy's Oaxaca al Gusto. This massive and exhaustive examination of the regional dishes of Oaxaca is at once captivating and infuriating. For one, it's nearly impossible to look up a recipe, since there isn't a comprehensive index of all the regions, so you have to flip through each one to find anything. But whereas other cookbooks are about adapting cuisines to your modern kitchen, this book is about starting over and learning to cook a new way. Sure, there are epic mole recipes, but my favorite dishes are simple and straightforward—yet don't taste like it. No recipe quite shows this off better than Swiss Chard and Chicken Liver Soup, which doesn't initially appear like a Mexican recipe, but each ingredient is cooked in a way to maximize its flavor."—Nick Kindelsperger, Chicago Editor and Dinner Tonight
Amor Y Tacos by Deborah Schneider
Fiesta at Rick's by Rick Bayless
"I first encountered Rick Bayless's Fiesta at Rick's when making this recipe for bacon guacamole (bacon guacamole!!). But I've found a lot more to love, like the Coctel de Camarones, a sort of Mexican shrimp cocktail with a spicy, tomato-y clam juice bath plus avocado on top. Many of the recipes are straightforward, like these, but deliver on bold flavor: my kind of cookbook."—Carey Jones, Senior Managing Editor
My Sweet Mexico by Fanny Gerson
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