Embark on a journey through the culinary treasures of Mexico with New York Times contributor, Food52 columnist and former Bon Appétit food editor Rick Martínez. He shares home-tested versions of each dish, from Tacos de Capeados of coastal Baja to Oaxaca's Mole Coloradito, along with personal essays that reflect the warmth and welcome he experienced in his new home of Mazatlán.

• Includes 100 recipes for regional Mexican dishes, along with stunning on-site photography and personal essays.
• Recipe highlights include Pollo al Pastor, Arroz a la Tumbada and Carnitas estilo Ciudad Mexico.
• Hardcover, 304 pages.