Mexican Craving by Patrick Calhoun

Mexican Craving by Patrick Calhoun

Mexican Craving

Mexican Craving buy button

9 Easy Steps to Cooking Authentic Mexican at Home

Is the Mexican food coming out of your kitchen significantly better than what you can get at your local Mexican restaurants? If not, Mexican Craving will get you there muy rapido.

Author Patrick Calhoun lived in Mexico for two years, soaking up all the bits and pieces of the world’s most distinct cuisine. This knowledge has been distilled into a friendly, step-by-step primer that’s loaded with hundreds of color photographs to help accelerate the learning curve. And the best part? It can be easy when it’s done right.

Your dishes will not only taste better than the fare at your local Mexican restaurants, they’ll also be healthier. Spend 2-3 hours reading this book and your standard for measuring Mexican food in your area (and even in Mexico) will soon be based on a simple question you can ask yourself: “Is it as good as my own?”

About the Author

Patrick CalhounPatrick Calhoun recently spent two years living in Cozumel, Mexico, and quickly developed a passion for two of the island’s main allures: diving and authentic Mexican food. Disappointed by the selection of Mexican cuisine in the United States, he recently wrote Mexican Craving to share the simplicity and wonder of authentic Mexican cooking. He continues to seek out the world’s healthiest reefs to freedive, and he returns to Mexico at least three times a week (in his kitchen). Patrick currently resides in Vancouver, and posts his culinary triumphs and failures on his MexicanPlease blog.


Format: Kindle Edition

I am a retired professional chef. Patrick Calhoun sent me a copy of this book to review. I was quite pleasantly surprised. Mr. Calhoun has written a very concise primer on the building blocks of Mexican cuisine. I loved his easy, conversational writing style, which made the recipes very accessible. The illustrations are wonderful, clear photographs not only of finished dishes but also of steps during the cooking process and even actual products. What does chipotle in adobo look like? Don’t know? This book will clearly show you. There was a very helpful hint in the book regarding onions that I have never seen before, and that I will incorporate into my recipes as well. Mr. Calhoun demystifies the basics of Mexican cuisine in a very clear and enjoyable way. Thumbs up..

By Peter on December 2, 2015

Format: Kindle Edition

I received a copy of this book in exchange for a review. Hey, loving Mexican food, it was like, duh, really? Absolutely I’ll do it.

My background: I am/have been an information technology person for decades, but I come to the game as a serious student of cooking because I want to eat well. I am influenced by Alton Brown, Harold McGee, Modernist Cuisine, sous vide, America’s Test Kitchen, Kenji Lopez-Alt, etc.

One of the things, in my opinion, which has been lacking in culinary education is an approachable guide to ethnic cuisine. There seems to be very little available to someone who wants to get into say Indian, Mexican, Chinese, etc and provides the big picture, a brief but expansive foundation, and a template for cooking that ethnicity.

Patrick has provided just that for Mexican fare. His approach: let’s create a template for sauces, rice, beans, and guacamole. From those templates, the reader is free to go off the reservation once they feel comfortable on the property.

His explanation of peppers (Poblano, Jalapeno, and Serrano) make them understandable and put them in a framework for guiding the user on which to use and when depending on what you want to accomplish. Did you know that Chipotle is really a smoked Jalapeno? Did you know that Chipotle is often mispronounced as Chipolte (that’s a freebee, not in the book)?

Probably the most controversial piece in the book in today’s society of health conscious fatties (you know who I mean, the 300 lb diet soda drinkers) is the use of “white butter” or lard. As a society we cringe at the use of the product. However, the majority of people are unaware that “..

By Sandy Toes on November 30, 2015

Format: Kindle Edition

Calhoun’s new book is prefect for someone wanting to venture beyond Tex-Mex and cook what they’re eating south of the border. These are the real deal, authentic recipes. With lots of books on Mexican cuisine to choose from, Patrick gives us a good reason to choose his. He presumes you are a novice cook, and gives clear directions for each step, in every recipe, with a photo to show you what the food you’re working with should look like at that moment.

This is by far the most approachable Mexican cookbook I’ve ever seen. Don’t know what a Tomatillo is? Patrick explains and tells you how to shop for them. His uses Chiles commonly found in American supermarkets and explains which ones are right for certain dishes, and how to adjust the heat level to your taste.

He starts small, with three essential sauces including Tomato-Jalapeno (Salsa Roja) and Tomatillo-Serrano (Salsa Verde). Then he introduces Sides, including rice 2 ways and Refried Beans. Then he brings in Chicken Tacos, Breakfast Burritos, a killer Roasted Poblano Quesadilla, and more. He includes what are arguably three of my all-time favorite Mexican foods, Baja Fish Tacos, Enchiladas Suizas and Pork Carnitas. Along the way, you’re always building on techniques and using recipes you’ve already mastered. There aren’t a lot of recipes in the book, but they’re the essential ones, including Huevos Rancheros, Chicken Tacos, and the aforementioned Baja Fish Tacos, Enchiladas Suizas and Pork Carnitas.

He’s not Diane Kennedy, which is a good thing here. Her books are not for novices. Patrick’s is, and when he’s done with you, you’ll have all the confidence needed to cook Mexican food in your own kitchen, using commonly sourced ingredients and the tools you already own.

By Deidre512 on November 29, 2015

Format: Kindle Edition

Mexican Craving is a thoughtfully written cookbook with authentic recipes, easy to follow instructions, and lots of pictures. The focus of this cookbook is very much on teaching Mexican cooking ingredients and techniques. As such, this book is not brimming with tons of recipes. However the recipes included are very thorough, provide step by step instructions (with pictures), and represent core dishes that can be built upon once you understand and have learned the concepts that Patrick so carefully explains.

Patrick Calhoun uses his experience from living in Mexico to bring cooking techniques he learned to the home chef.

The initial recipes in the cookbook start out with core concepts. The introductory chapter is about peppers and provides a very helpful explanation on pepper heat.

Once you have graduated from learning about peppers, subsequent recipes cover salsa recipes and side dishes (such as rice and guac).

The remainder of the book provides recipes by meal types (breakfast, lunch, dinner) and some bonus recipes in the back. The order of the recipes build upon the readers knowledge, so I highly recommend you read this book starting at the beginning rather than flipping immediately to a recipe halfway through.

This cookbook is infused with humor. You really get a sense of Patrick’s personality from the cookbook. He also includes his email contact information for questions.

I highly recommend this cookbook for learning “from scratch” Mexican cooking.

I received this cookbook for free in exchange for my honest and unbiased review.



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