Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves

I have tried about ten different recipes from this book since I received it about a month ago. I am fortunate to live in an area where good Mexican food and ingredients are readily available. Those of us non-Mexican home cooks are competing agains terrific take-out options. As I would like the family to eat at home, I ordered this book to serve a greater variety of Mexican food, but home cooked. Success! All of the meals turned out very well. Several have become instant family favorites. Two comments that are not meant to take away from the excellence of this book, they reflect personal preferences only: I added salt and inched-up the "hot" ingredients for some of the recipes in the book; and each of the chicken recipes I tried required less time and a lower heat setting to keep the meat from drying out. The flavors are excellent and regional cooking styles are well represented. I fully intend to work my way through all the receipts in this book I have yet to make-not something I aspire to do with most cook books.

This is one of those books you don't know you need til you get it. It's a great book to have. It shows you all kinds of things that you can cook in the crockpot for people who love Mexican food but not enough time to fix it. You can put it in the crock and let it cook all day.

I love Mexican food and convenience, but I didn’t love this book. The recipes that we tried tasted processed and overcooked. I guess we prefer fresher Mexican food? We tried many of the dips, soups and chicken recipes, and also the desserts. The flan was a disaster. We couldn’t fit all the flan dishes in the bottom of the cooker and had to make it in batches, and the consistency was all wrong. So much quicker, easier and less messy to make it the traditional way. The one recipe that we liked was the black bean soup. After we at the soup, I cooked it down and made refried beans - it was delicious. I tried, I really did, but ended up donating this book.

[[VIDEOID:2a55493cc74cf354321e8a3b9b23d0eb]] I was some how impressed with some reviews, unfortunately this feeling gradually declined and disappeared.

They say that the eye tastes before the mouth. The book lacks visual information, and offers no help, none whatsoever on the end product and how it should look. The introduction is focused on things that are below basics and rather primitive. Nothing really WOW about the book, or even impressive. Bad Investmnet

Really great recipes! If you like authentic Mexican food rather than the Americanized version that most of us are used to then give this book a try. This book also gives you a lot of background on Mexican food and the cooking techniques before the recipes even start. The recipes don't start til page 35. The only complaint that some might have is that there is no pictures with the recipes. Some people, myself included, like to have a picture to compare our cooking with when were done. I don't feel that that is worth knocking a star off for but it would make the book "complete" in my opinion. So Ill rate this book at 5 stars because I can't give it a 4.5

Most of the recipes are more intricate than I would have liked, not out of reach for an occasional home cook. I have a handful of recipes that I really like, but these are not the throw-everything-in-the-crockpot and walk away recipes that I wished for. Takes more prep time than that. If you have time, they are doable and pretty good.

I recently married a Mexican-American, so I purchased this book to give me an entry into Mexican cooking while juggling 12-14 hour work days. Unfortunately, the recipe ingredient lists are woefully imprecise. For example, when I cooked the Poblano Mole recipe, it was a DISASTER because it called for 46 chiles (5 different varieties) but did not clarify the quantity in ounces. Good quality recipe books will give an amount as follows: "3 (3/4 oz total) dried guajillo chiles" because chiles vary GREATLY in their sizes. Apparently the ones I used were larger than the ones Ms. Audet used, because the result was inedible. Considering that I had driven to 3 different mercados to get all of the specialty items for the recipe, that was a considerable amount of time and money wasted. I didn't bother with this book after that fiasco.

Awesome and easy to read and follow, like a novel or a "I can't put it down" book. First question on my mind, the difference between a Slow Cooker and a Crock Pot...tells me in the first chapter! Who doesn't like or need Mexican food? I quickly shared the book with friends across this earth, we are all Peace Corps and live cheap! Slow Cooking is the best way to make your budget feed you like royalty. Thanks Marye, today friends started warming up their Slow Cookers and begin to enjoy great meals. Wait until our Host Country neighbors try Mexican. Chicken with Mole will be my Saturday meal of the day...
Bob (From Salem, Oregon)
Panamà

I have had a few slow cooker cookbooks but not as good as this one. Not only do you get good recipes, with ingredients that you can find at the grocery store, but they are easy to follow. There is also history and advice on how to use spices and chilies! Wonderful.

Want to cook some authentic Carnitas? Barbacoa? This book is for you! YUM is all I can say...everything we've made from it has been fantastic and everyone raves about the great taste. No need to blather on, trust me when I say you'll love these recipes!