In 200 Easy Mexican Recipes, Kelley Cleary Coffeen has put together a collection of recipes that will give you the basics of, and foundation for, good Mexican cuisine. It offers you insight on how to create the bold, complex flavors of Mexican cooking right in your own kitchen. Today, Mexican food is one of the most popular and influential cuisines enjoyed today.

Kelley Cleary Coffeen is a cookbook author, food consultant and media personality who enjoys the flavors of the American southwest and Mexico. Her creativity in the kitchen has resulted in flourishing culinary career. This is her fifth cookbook to date.

In addition to all the fabulous and exciting dishes she has created, Kelley offers a wonderfully interesting account of the traditions and culture surrounding Mexican cuisine, along with a comprehensive glossary depicting the flavors of Mexico, and ingredient list, and a list of handy tools and equipment.

Some of her recipes are highlighted in rich and colorful pictures to accent the simplicity and beauty of some of these authentic Mexican dishes. Kelley’s Grilled Carne Asada Tacos (page 125) tasted as amazing as they are depicted in the photo that highlights this dish in the cookbook. The combination of the lime and spice of the jalapenos combined perfectly in the marinade to coat the skirt steak. I let the marinade soak for the full 6 hours, but it can be marinated in as little as two hours, depending on your time and intensity of the marinade you want in the steak.

One look at Kelley’s Grilled Shrimp with Avocado Butter (page 161) and I knew this was a meal I could not wait to sink my teeth into. The shrimp was simple but packed with the flavors of lime, garlic, creole seasoning and cayenne pepper. The rich avocado butter adds the perfect balance to the marinated shrimp. This was an absolute hit for my entire family, including my picky 6 year old son.

A few of the many notable mentions include Fiery Corn Salsa (page 60), Chicken and Lime Soup (page 85), Huevos Rancheros and Roasted Tomato Salsa (page 178), Mexican Eggnog (page 184) and Mexican Chocolate Cakes (page 211).

This book is full of no-fuss recipes for authentic dishes and a fresh take on regional dishes Kelley and her family and friends have come to appreciate. I look forward to exploring in the kitchen the many different authentic Mexican recipes that are compacted in this easy to read and follow cookbook. This is one that does not disappoint and would be an asset to and foodie’s cookbook collection.

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