In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Apptit food editor Rick Martnez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography.In this beautifully personal tribute, Rick expresses Mexicos regionality through dishes likeOaxacasMole Coloradito (made with pasilla chiles, dried fruits, nuts, seeds, plantain, and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya and tomatillo) from coastal Baja.His recipes are based on his favorite home-tested version of each dish, veering from tradition when inspiredlike in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans