Often I can spin a good yarn about my introduction to a cuisine — that first bite of a warm, soft, sugar-dusted crepe on the frost-covered steps of Paris’s Sacre Coeur or the initial, swoon-inducing sip of sweet mint tea in the chaotic main square of Marrakech. Unfortunately, my early experiences with Mexican food aren’t quite as romantic. That life-changing taste of guacamole came not from a bustling taqueria in the Yucatan but at a nondescript Chi Chi’s in Youngstown, Ohio. While neither exotic nor terribly authentic, it kicked off a lifelong love of Mexican fare. Now, when I crave this cuisine, I reach for Rick Bayless’s Authentic Mexican (William Morrow, 2007). Originally published in 1987, this classic cookbook provided me with my first, real taste of Mexican cooking. Before writing Authentic Mexican, chef and restaurateur Rick Bayless and his wife spent years living, traveling, eating and cooking in Mexico. While there, he developed an encyclopedic knowledge of traditional, regional foods. It’s knowledge that he shares easily in this 384-page tome. Whether you’re a seasoned …