My Mexican Favorites: 60 Easy, From-Scratch Recipes with Authentic Flavor, written by Zachary Rodriguez, features a wonderful collection of family-inspired, memorable dishes developed for the home cook. A few highlights include Al Pastor Tacos, Albondigas, Salsa Macha, Molletes, and Conchas. I will also be sharing his recipe for Tortilla Soup (Sopa de Tortilla) following the review.
Disclosure: I received this book from Page Street Publishing in exchange for my honest review. All opinions and statements are my own.
My Mexican Favorites is currently available for preorder and set to release on June 24th, 2025.
Zachary Rodriguez
Zachary Rodriguez is a home chef and content creator. In 2023, he started making recipe videos on social media to share his passion for cooking with others. Zachary has also partnered with brands including Whole Foods®, Graza®, and Olipop®.
He was originally from the Chicago area and is currently based in Austin, Texas. This is his debut cookbook.
My Mexican Favorites
Zachary begins My Mexican Favorites with a short introduction from memories of his childhood and family to making his own recipe videos.
Chapters are divided according to the following: Tacos; Fajitas, Enchiladas & More; Soups & Stews; Salsas & Sides; Breakfasts; and Desserts. The contents have a list of the included recipes with page number for easy reference.
Zachary also provides the photography. Every recipe is paired with a full-page photo of the finished dish.
Measurements are listed in US Customary and Metric. Titles are written in Spanish and/or English. Each recipe has a headnote with background information, yield, and serving ideas.
Tortilla Soup (Sopa de Tortilla)
To pair with this review, I made Zachary’s Tortilla Soup (Sopa de Tortilla)! This tomato-based broth is packed with chicken, fried tortilla strips, avocado, and cheese. It is quite the comforting meal with a fantastic contrast of flavors.
Start by making the tortilla strips. Simply cut corn tortillas (I used store-bought, but Zachary also has a recipe for homemade in the book) into 1/2 inch (1.3 centimeter) wide strips and fry in oil until crisp and golden. Set aside until ready to serve.
Then, the chicken is browned before bringing together the broth. After simmering, the chicken is shredded and added back to the soup along with corn kernels and black beans.
Once everything is warmed, the Tortilla Soup is served with the golden tortilla strips, shredded cheese, diced avocados, more onion, cilantro, and a squeeze of lime juice to finish.
Notable Ingredients
Guajillo Chiles are the dried version of the Mirasol pepper. They are 4-6 inches (10-15 centimeters) long with a deep red-orange tough skin, a complex fruity flavor, and a mild heat.
Ancho Chiles are dried poblano peppers. They are about 3-5 inches (7.5-12.7 centimeters) long with a mild heat and a deep fruity, plum or raisin-like flavor.
For those in Northern Virginia, I was able to locate both of these chiles at Lotte Plaza Market in Chantilly.
A Few Tortilla Soup Tips
Season the tortilla strips with salt immediately after removing from the oil. This will help it stick better.
Brown the chicken in batches and take care to not overcrowd the pot.
Do not bring the soup back to a boil after letting the corn kernels and black beans cook in the residual heat. Doing so may create a rubbery texture in the shredded chicken.
Serve the Tortilla Soup immediately after pouring over the tortilla strips and cheese.
Other Dishes
I also made the Espagueti Verde, Salsa Roja, Breakfast Tacos, and Champurrado.
The Espagueti Verdi (Green Spaghetti) was a particular favorite with the family. Spaghetti noodles are tossed in a creamy poblano and jalapeño sauce until coated, then served with queso fresco, cilantro, and optionally sliced jalapeño.
In the Salsas & Sides chapter, there is a selection of sauces, condiments, and sides perfect for adding more flavor to the meal. I made the Salsa Roja (red sauce), but you will also find other favorites such as Salsa Verde and Habanero Salsa. This vibrant and versatile salsa pairs tomatoes with jalapeño, Serrano, onion, garlic, cilantro, and lime. The vegetables are roasted, then simmered briefly before blending.
We especially loved the entire chapter devoted to breakfast and the Breakfast Tacos caught our eye first. Flour tortillas are topped with mashed avocados, a chorizo potato mixture, bacon, a fried egg, salsa roja, and cilantro. It was such an amazing meal (which we actually enjoyed for dinner).
I made the Champurrado to use up some chocolate tablets and panela I had on hand. This comforting drink comes together in just a few minutes. Panela is simmered in water with cinnamon until dissolved, then the chocolate is mixed in and finally masa to create a thick and creamy texture.
My Mexican Favorites is a great pick for those interested in regional homestyle Mexican cuisine. Recipes range from quick and easy weeknight meals to baked goods and marinated meat perfect for longer weekend projects and get-togethers. There is also a nice assortment of meat, seafood, and vegetarian options.
Many of the ingredients are becoming more readily available in larger American grocery stores. Having a Mexican market nearby will be helpful in locating achiote paste, Oaxaca cheese, Mexican crema, queso fresco, pasilla chiles, tomatillos, masa, Cotija cheese, and Mexican chocolate tablets.
Tortilla Soup Recipe
Reprinted with permission from My Mexican Favorites by Zachary Rodriguez. Page Street Publishing Co. 2025.
Tortilla Soup (Sopa de Tortilla)
Ingredients
Chips:
- 6 cups (1.4 liters) vegetable oil
- 20 corn tortillas sliced into 1/2-inch (1.3-centimeter) strips
- salt
Soup:
- 6 boneless, skinless chicken thighs
- salt
- pepper
- 2 tablespoons (30 milliliters) vegetable oil
- 1 medium white onion diced, plus additional for serving
- 1 jalapeño diced
- 1 poblano pepper diced
- 6 cloves garlic minced
- 2 teaspoons (4 grams) cumin
- 2 teaspoons (4 grams) coriander
- 1 teaspoon oregano
- 2 teaspoons (4 grams) smoked paprika
- 1 teaspoon cinnamon
- 2 bay leaves
- 2 guajillo chiles deseeded and stems removed
- 1 ancho chili deseeded and stems removed
- 6 cups (1.4 liters) chicken stock
- 4 Roma tomatoes
- 2 ears of corn kernels removed
- 1 can (26-ounces, 769 milliliters) black beans drained and rinsed
- Monterey Jack cheese shredded, for serving
- Avocados diced, for serving
- Cilantro for serving
- Limes for serving
Instructions
To make the chips:
- Heat the vegetable oil to 350˚F (177˚C) and fry the tortilla strips in batches until they turn golden brown, about 5 minutes.
- Remove and drain on a wire rack. Immediately season with salt.
To prepare the chicken:
- Generously season all sides of the chicken with salt and pepper.
- Heat the vegetable oil in a medium pot over medium-high heat.
- Once the oil starts to smoke, add the chicken in batches so as not to overcrowd and cook until browned on both sides, about 2 minutes per side.
- Remove to a plate.
To make the broth:
- In the same pot the chicken was seared in, reduce the heat to medium and add in the onion, jalapeño and poblano.
- Sauté until soft, about 3 minutes.
- Add in the garlic, cumin, coriander, oregano, smoked paprika, cinnamon and bay leaves. Stir and cook until fragrant, about 30 seconds.
- Add in the chicken, guajillo chiles, ancho chili and chicken stock.
- Stir everything together, scraping the bottom of the pan with a wooden spoon.
- Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Remove the guajillo chiles and ancho chili, and add them to a blender with the tomatoes.
- Ladle in about 1 cup (240 milliliters) of the cooking broth and blend until smooth.
- Pour it into your simmering broth. Rinse the blender with 1 cup (240 milliliters) of water and pour it back into the broth.
- Stir together and let it simmer 30 minutes.
- Remove the chicken from the pot and turn off the heat.
- Shred the chicken and add it back to the pot.
- Add in the corn kernels and black beans. Let them cook in the residual heat for 10 minutes. Do not bring the soup back to a boil or the chicken will become rubbery.
To Serve:
- Add the tortilla strips and Monterey Jack cheese to bowls.
- Ladle in the soup and top with more tortilla chips, the avocados, cilantro, onion and a squeeze of lime.
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