Rob Fields Books
From the Mexican Kitchen channel · Rob Fields

My abuela never wrote a recipe down. So I did.

128 authentic recipes from every corner of Mexico, written out with exact measurements so they come out right the first time. And a companion book with 115 of them made fully plant-based.

See what's inside
Buy one cookbook for $39.99, get the second for just $17.50 →
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The Mexican Kitchen: Plant-Based book coverThe Mexican Kitchen: 128 Authentic Recipes book cover
Second cookbook deal

Buy one cookbook for $39.99, get the second for just $17.50.

Your first cookbook is full price. Add the other one to the same order and it drops to $17.50 automatically, no code needed. Both books, all 243 recipes, for $57.49 instead of $79.98.

1956
One black cast-iron skillet, about three dollars, carried home from a hardware store across the border
Where this comes from

My grandfather Ramón worked the fields in Texas and California as a bracero. In 1956 he came home to the rancho outside Uruapan with a black iron skillet for my grandmother Chela. She cooked on it every day for fifty years, with her comal right beside it.

She cooked by feel: a handful, a little more, until it looks right. I was the grandchild who stood on a chair by her stove, and when she passed in 2019, the skillet and the comal came to me.

This book is her kitchen and the rest of Mexico's, written down with real cups, spoons and grams. Every recipe was checked against several trusted Mexican and Mexican-American sources, and every dish is credited to the region it comes from.

“The tomato is water too, mijo. Nobody counts it, and that is why their rice is sad.”Abuela Chela, on red rice
Two cookbooks, one kitchen

The traditional recipes, and every one of them plant-based.

Every recipe has the region, yield and times, exact ingredients in US and metric, numbered steps with the cues to look for, and cook's notes for when something goes wrong. Look for the 🌱 in the main book: it means a vegan version is in the companion.

The Mexican Kitchen: 128 Authentic Recipes book coverBook One · 128 recipes · 291 pages

The Mexican Kitchen: 128 Authentic Recipes

Pair it with Book Two, the vegan book (115 recipes) for only $17.50 →
My grandmother Chela's recipes, and Mexico's
  • Salsa roja asada, salsa macha, guacamole en molcajete Salsas
  • Frijoles de olla, charros, refritos and sopa tarasca Beans
  • Arroz rojo, arroz verde, esquites and sopa de fideo Rice & corn
  • Carne asada, birria de res, caldo de res, menudo rojo Beef
  • Carnitas estilo Michoacán, pozole rojo, cochinita pibil Pork
  • Birria de chivo, barbacoa de borrego, mixiotes Goat & lamb
  • Mole poblano, tinga de pollo, sopa de lima Chicken
  • Ceviche, aguachile, pescado a la veracruzana Seafood
  • Tortillas, tamales, uchepos, corundas, tlayudas Masa
  • Flan, tres leches, conchas, pan de muerto, café de olla Sweets
$39.99$59.99Save $20 today
The Mexican Kitchen: Plant-Based book coverBook Two · 115 vegan recipes · 262 pages

The Mexican Kitchen: Plant-Based

Pair it with Book One, the meat book (128 recipes) for only $17.50 →
The authentic flavors of Mexico, fully vegan
  • The vegan pantry: cashew crema, almond queso fresco, soy chorizo, vegetable caldo Pantry
  • Every salsa, bean, rice and vegetable dish, fully plant-based Everyday
  • Jackfruit, soy curls and oyster mushrooms in place of pork and beef Mains
  • Ceviche de palmito and champiñones al mojo de ajo Seafood-style
  • Tamales rojos de yaca and tamales oaxaqueños de hongos en mole negro Masa
  • Tofu ranchero, sopes con chorizo de soya, tlayudas veganas Antojitos
  • Flan napolitano vegano, cajeta de coco, conchas veganas Sweets
  • Agua de horchata, agua de jamaica and café de olla Drinks
$39.99$59.99Save $20 today
Both cookbooks243 recipes for $57.49 $79.98
Look inside

Real pages from the real books

This is exactly what opens on your phone or tablet while you cook: a photo of the finished dish, exact measurements in cups and grams, and the cues to watch for. Click any page to read it full size.

Kitchen · p. 56 Arroz rojo, my abuela Chela's Sunday red rice. Region, yield, times, ingredients in cups and grams, and the method.
Kitchen · p. 57 The rest of the rice: every step with the cue to watch for, and what to do when it goes wrong.
Kitchen · p. 183 Chilaquiles rojos from yesterday's tortillas. Nothing in this kitchen is wasted.
Plant-Based · p. 92 Jackfruit and mushroom birria with a real guajillo adobo.
Plant-Based · p. 115 Jackfruit carnitas, Michoacán style, crisped in the pan like the real thing.
Kitchen · p. 247 Flan napolitano with dark caramel. The desserts and drinks have their own chapter.

← swipe or use the arrows to see more pages →

Look inside

Exact measures. No “a little of this.”

Here's recipe No. 25 from page 56: Chela's Sunday red rice. The book version has twelve steps with the cues to watch for, the optional pegadito, and cook's notes. This is the short version.

Every recipe is laid out like this, with type set big enough to read from the stove on your phone.

Rice, Quinoa, Corn & Grains · No. 25p. 56

Arroz Rojo

Mexican red rice · Family recipe, Michoacán
Serves4Prep20 minTotal1 hr 10 min

You need

  • 2 cups (400 g) long-grain white rice
  • 3 Roma tomatoes (12 oz / 340 g)
  • ¼ white onion, plus 2 thin slices
  • 2 garlic cloves
  • 3 ½ cups (840 ml) chicken broth
  • 3 tbsp (45 ml) neutral oil or lard
  • 2 tsp kosher salt
  • 1 whole serrano chile

Method (short)

  1. Wash the rice 3–4 times, then drain 10–15 minutes until matte and dry.
  2. Blend tomatoes, onion and 1 garlic clove with 1 cup broth. Strain.
  3. Top up the strained caldillo with hot broth to exactly 4 cups.
  4. Fry the rice 6–8 minutes until it rattles like sand.
  5. Fry the caldillo alone 3–4 minutes until brick red. Add the broth and salt.
  6. Boil uncovered, no stirring, until the ojitos appear. Chile on top, lid on, lowest heat, 15 minutes.
  7. Towel under the lid, rest 10 minutes, fluff.
Why it worksThe tomato counts as part of the liquid. Counting it inside the 4 cups, not on top of them, is the difference between fluffy and mushy.
The part other cookbooks leave out

Every recipe tells you what went wrong.

My grandmother used to say a pan of rice always tells you exactly what you did, if you're willing to listen. Every recipe ends with cook's notes like these.

If your rice came out…Here's what happened
MushyThe tomato was counted on top of the 4 cups instead of as part of them, or the rice was stirred after it boiled.
Pale orange, not redThe caldillo didn't fry long enough. Wait for brick red before the broth goes in.
Hard in the middleThe lid was lifted, or it doesn't fit. Lay foil under it.
Soggy on topThe towel and the ten-minute rest were skipped.
Broken grainsThe rice was still wet when it hit the oil.
Choose your books

Most people take both. They were written to sit side by side.

One payment, no subscription. Your first book is full price and every book you add is $17.50. Your PDFs download right after checkout.

Second cookbook deal

Buy one cookbook for $39.99, get the second for just $17.50.

Your first cookbook is full price. Add the other one to the same order and it drops to $17.50 automatically, no code needed. Both books, all 243 recipes, for $57.49 instead of $79.98.

128 recipes

The Mexican Kitchen

$39.99$59.99Save $20 today
Pair it with Book Two (the vegan book) for only $17.50
  • Beef, pork, goat, chicken and seafood
  • Tamales, tortillas and antojitos
  • Every dish credited to its region
Best value · both cookbooks243 recipes

Both cookbooks

$57.49$79.98
Second book only $17.50 · save $22.49
  • Everything in The Mexican Kitchen: 128 Authentic Recipes
  • Everything in The Mexican Kitchen: Plant-Based
  • Cook the same dish both ways
  • 7-day money back
115 vegan recipes

Plant-Based

$39.99$59.99Save $20 today
Pair it with Book One (the meat book) for only $17.50
  • No meat, dairy, eggs, lard or honey
  • The vegan pantry in chapter one
  • Each recipe complete on its own
Every book, one price: $92.49All 5 books, cooking and gardening. $179.95 separately, you save $87.46.
7day
promise

Cook from it for a week.

If it doesn't put my grandmother's food on your table, email me and I'll refund every penny. Keep the books either way.

1 · You pay

Through Stripe's secure checkout. I never see your card number.

2 · The books open

Your downloads are on the very next screen. Phone, tablet or computer.

3 · Keep the link

Bookmark the download page and open it again any night you cook.

Photo: Rob in the farmhouse kitchen
Who's cooking

I'm Rob. Son of Michoacán, raised in California.

My name is Robert Campos. Campos means “fields,” and that's where Rob Fields comes from. My parents both come from a little town in the hills outside Uruapan. My dad came north to California in 1976, and I was born and raised in the Central Valley. Every summer as a boy, my parents sent me back to my grandparents' rancho.

Today I cook on Chela's skillet in our farmhouse kitchen outside Fresno, with my wife Ana and our daughter Sofía, who has her own notebook now.

Abuelo RamónThe milpa, the bees, and the Saturday carne asada
Abuela ChelaThe tianguis, the skillet, and the Sunday rice
Rob Fields
Questions

Before you buy.

What's the difference between the two books?

The Mexican Kitchen: 128 Authentic Recipes is 128 traditional recipes from every region of Mexico. The Mexican Kitchen: Plant-Based is 115 fully vegan versions of those dishes: no meat, fish, dairy, eggs, lard or honey. Each vegan recipe is complete on its own page, so you never flip back to the original.

Can I find the ingredients outside Mexico?

Almost everything is in a regular grocery store or a Mexican market. Every recipe gives exact measurements in US cups and spoons with grams in parentheses, and tells you the swap when an ingredient is hard to find.

Is it a printed book?

They're instant PDFs, downloaded right after checkout. Read them on your phone at the stove or print the recipes you use most. Nothing ships, and there's no account to make.

How does the bundle price work?

Your first book is full price. Every book you add to the same order is $17.50. The cart works it out for you and shows the savings before you pay.

What if it isn't for me?

Email support@robfieldsbooks.com within 7 days and I'll refund you in full. Keep the books.

This Sunday

Make the rice. Then tell me your abuela's name.

Start with one recipe this weekend. If it tastes like somebody's grandmother made it, the rest of the book is waiting.

2nd cookbook only $17.50 · both $57.49