This article is updated twice yearly with our latest picks.
With foodies flocking to Mexico City just for a taste of Gabriela Cámara's now-infamous red-and-green grilled snapper at Contramar or a sample of Enrique Olvera's life-changing mole at Pujol, it's no surprise that home cooks without a bottomless travel budget are seeking ways to bring the flavors of Mexico into their own kitchens.
Spanning an encyclopedic collection of over 700 quintessential Mexican recipes from one of the country's most celebrated chefs to a modern culinary tome that's garnered rave reviews from the likes of Eater, Bon Appétit, and The New York Times, these are without a doubt the best Mexican cookbooks to keep in your kitchen. Filled with recipes worth bookmarking, these critically acclaimed cookbooks will no doubt inspire you to try your hand at making traditional and contemporary Mexican dishes at home.
Here are our picks for the best Mexican cookbooks to add to your collection.
My Mexico City Kitchen by Gabriela Camara and Malena Watrous
Deemed one of the best cookbooks of spring 2019 by Eater, Bon Appétit, and The New York Times, Gabriela Cámara's My Mexico City Kitchen is one of the most buzzed-about recipe collections of 2019. "From tricks for maximizing flavors while saving money to instructions on navigating Mexican cuisines, Cámara makes this book feel like a mini-encyclopedia on Mexican food," endorses the team at Eater.
Tu Casa Mi Casa by Enrique Olvera
In Tu Casa Mi Casa, Enrique Olvera shares 100 quintessential Mexican recipes—an edited collection of some of the chef's favorite dishes, including traditional tamales and classic chilaquiles. "An ode to the kitchens of his homeland, [this cookbook] teaches readers how to incorporate traditional and contemporary Mexican ingredients into their recipe repertoire, no matter where they live," recommend the editors of Epicurious.
Nopalito by Gonzalo Guzmán and Stacy Adimando
Winner of the 2018 James Beard Foundation Cookbook Award in the international category, Nopalito is a modern must-have for any ambitious home cook.
"I want to eat this whole book," divulges Adam Sachs, the editor in chief of Saveur magazine. "And with Guzmán’s pantry-stocking tips, stories, and hands-on guidance, I’m ready to start making masa and working my way up to platillos fuertes (big plates) projects.”
Guerrilla Tacos by Wesley Avila and Richard Parks III
In this cookbook, Native Angeleno and acclaimed taquero Wes Avila not only shares his coveted taco recipes, but also his story—his Mexican heritage, his struggles, and his dreams. "Avila is leading a new wave of L.A. chefs—children of immigrants, classically trained in French cuisine—who blur the lines between high and low and, in his case, leaving upscale restaurants to serve street food," endorses Mandalit Del Barco at NPR.
Mexican Ice Cream by Fany Gerson
From the pastry chef who penned My Sweet Mexico and Paletas comes a cookbook filled with ice cream recipes featuring ingredients spanning avocado and red prickly pear to cinnamon and Mexican chocolate. "I wanted to make each and every flavor—not to mention head straight to Mexico, the source of some of the greatest ice cream in the world," proclaims Jeni Britton Bauer, the James Beard Award-winning author of Jeni’s Splendid Ice Creams at Home.
Tacos: Recipes and Provocations by Alex Stupak
Much more than just a cookbook, Alex Stupak's Tacos makes a compelling case for shaking the expectation that Mexican food should be "cheap." "We haven’t purchased a single store-bought tortilla since trying out the book’s clear, descriptive instructions for making them at home," Rebekah Denn, a two-time James Beard Award-winning writer, swears in The Seattle Times.
Mexico: The Cookbook by Margarita Carrillo Arronte
Margarita Carrillo Arronte's Mexico should be considered required reading for anyone aiming to make authentic Mexican dishes at home. The encyclopedic collection boasts over 700 recipes that include classic dishes like salsa ranchera, Acapulco‐style ceviche, and pastel tres leches. "Mexico: The Cookbook may kill your taste for supermarket salsa for good," warns Elle magazine.
Tex-Mex by Ford Fry and Jessica Dupuy
Boasting recipes from both sides of the border, this cookbook showcases the cuisine that resulted from the collision of Northern Mexican techniques and Texas ingredients. Tex-Mex "offers recipes for all-time favorites like nachos, fajitas, and enchiladas, with lesser-known dishes like albondigas, and staples such as migas and campechana de mariscos,” Bob Townsend at The Atlanta Journal-Constitution says.
L.A. Mexicano by Bill Esparza
A celebration of Mexican cooking, Bill Esparza's L.A. Mexicano examines the promising future of Mexican cuisine in Los Angeles. "A blend of past, present, and future, L.A. Mexicano is a welcome deep dive into the people and places that have defined our city’s lasting love affair with tacos, burritos, tamales, and countless other dishes," endorses Garrett Snyder at Los Angeles Magazine.
Pati's Mexican Table by Pati Jinich
The host of PBS show Pati’s Mexican Table, Pati Jinich, wants to show you that Mexican cooking is quicker and easier than you may think. The chef was born and raised in Mexico City, and her dishes like sweet and salty salmon and chicken tinga are simple and fresh. "The book is filled with bright, fresh flavors and dishes that are wonderful in their simplicity," Publishers Weekly promises.