Salsa Daddy: A Cookbook: Dip Your Way into Mexican Cooking

Rick Martínez, James Beard Award–winning author of the New York Times bestseller Mi Cocina, presents a guide to salsa and its role in Mexican cooking. The book contains over seventy salsa recipes and twenty-four easy meals. The collection explores salsa across its many forms—from quick, chopped versions like pico de gallo with tomatoes, avocados, and chipotles, to smashed salsas such as La Tatemada Cremosa (charred tomato, chipotle in adobo, and crema), to cooked varieties like Pipián Verde (pepitas, peanuts, and tomatillo) and Salsa Macha (peanuts, guajillo, and chile de árbol). Salsas can serve as dips, condiments, or the foundation for meals including Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, and Pozole Verde con Pollo. The book also shows how salsa complements grilled cheese, burgers, rotisserie chicken, and roasted vegetables. Martínez traces salsa's five-hundred-year history and demonstrates how cooks can customize and adapt recipes. A Washington Post Best Cookbook of the Year selection.