'Simply Mexican'
Recipes by Lourdes Castro
Photos by Lucy Schaeffer
Ten Speed Press -- 2009
Buy it on Amazon

A back to basics cookbook for South of the Border fare, "Simple Mexican" demystifies Mexican meals and recipes so anyone, especially new cooks, can make them at home. Delicious recipes like Chile-Glazed Pork Chops with Fresh Tomatillo Sauce, Red Mole Chicken with Chorizo and Rice Pudding call for ingredients that are widely used throughout the entire book and commonly found in grocery stores.

Takeaway tips: Mexican food isn't just refried beans, rice and heavy cheesy dishes. Castro showcases genuine recipes that aren't difficult to prepare and don't have readers searching for rare ingredients. For each recipe, there are "Cooking Notes" that break down ingredients, serving suggestions, techniques and, when necessary, advanced preparation.

See what we tested and find out whether the book's worth buying after the jump.

Quality of pictures: These left us hungry. This could be a fantastic starter cookbook and more images throughout the book would go a long way. However, the several step-by-step photographs that are included are detailed and helpful.

We tested: Charred Corn with Lime, Chile and Crema.

When the opportunity arises to get creative with corn on the cob, take it. This recipe proved that with a little help from the spice cabinet, even the simplest food becomes a canvas for limitless possibilities.

The crema, a Mexican staple, is equal parts sour cream and heavy cream mixed together with a pinch of salt and set out at room temperature for several hours. More sour than sour cream, it's also a bit saltier. Corn that has been grilled and charred until golden brown becomes tender and is then slathered with the crema.

Limes are cut into wedges, dipped in cayenne pepper and then squeezed over the corn to add heat and flavor. As that heat slowly begins to simmer on the palate, it's balanced by the cooling crema. With these intense flavors, butter and salt are simply not needed.

Worth the investment: "Simply Mexican" is a non-intimidating book that deserves attention. Its easy to find ingredients, simple techniques and vibrant flavors are ideal for the amateur cook.