Here are five of my favorite Mexican cookbooks that I cook from again and again.
Our founder worked for the "Too Hot Tamales" before opening Pica's. Though a little bit older, this book has held over time. And for those of you who are always asking for Rajas - there's a recipe in here for that. Not saying it's exactly what you'll find at Pica's, but not saying it isn't.
Straddling traditional and very much non-traditional, this is a great book for recipes as well as for challenging what Mexican food can be. Personal favorite is his shishito peppers recipe.
Fresh, vibrant, California Mex is what you'll find in Tacolicious. I've never been to one of the Tacolicious restaurants but I have enjoyed cooking from this book. Some of the recipes I've liked: Butternut Squash with Crunchy Kale and Pepitas, Tuna Tostada Contramar Style, Potato and Chorizo tacos, Pickled Cauliflower, carrots and jalapenos, Cumin-lime crema.
Flipping through this book makes you want to hop on a plane to Mexico City and spend a few days cruising the markets and eating street tacos and tamales all day. You can practically smell the food coming off the pages.
ANYTHING BY RICK BAYLESS.
He is the American guru of Mexican cooking. He may not know all, but he's still on a quest to learn all. You really can't go wrong with any of his cookbooks.