PRESS AND MEDIA ✷ PRESS AND MEDIA ✷ PRESS AND MEDIA ✷ EPICURIOUS 16 Standout Cookbooks for Spring 2025Here are the titles our editors are cooking from at home—recipes included PLATE Chef/Author Rick Martínez on Expressing Yourself Through SalsaJames Beard Award-winning chef/author Rick Martínez created one of his best salsas by blending half-used avocado, soft poblanos, leftover peppers, and cilantro. NEW YORK TIMES Rick Martínez’s Essential Mexican RecipesThe “Mi Cocina” author and a second-generation Mexican American shares the regional specialties he loves most. NEW YORK TIMES For the Best Tortillas (and Gorditas and Tetelas), You Need Fresh MasaThis cornerstone of Mexican cuisine infuses so many dishes with depth and verve. NEW YORK TIMES The Ingredient Your Chocolate Chip Cookies Are MissingRich piloncillo, used in place of brown sugar, adds unparalleled depth to baked goods and even savory dishes. RECIPES ✷ RECIPES ✷ RECIPES ✷ CHICKEN ENCHILADAS With the help of rotisserie or roast chicken and easy, premade (or canned) enchilada sauce, these American Southwest-inspired enchiladas are ready in about an hour GOCHUJANG BURGER WITH SPICY SLAW This may be the perfect all-purpose sauce — BBQ, marinade, dressing — for your summer cookouts. POLLO A LA PIÑA (PINEAPPLE CHICKEN) Pineapples are grown all along the Pacific Mexican coast and are used in raw salsas as a condiment and in cooked salsas to give a sweet and tart counterpoint to spicy chiles and roasted meats and veggies. CRISPY CHEDDAR CHICKEN TACOS These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy Cheddar frico called a costra (crust) that is common both in taquerias in the northern half of Mexico and in the southwestern United States GRILLED LEMONGRASS PORK This recipe was inspired by thịt heo nướng xả, the sweet, salty and aromatic grilled pork dish that is popular in many Vietnamese restaurants in the United States.
