Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity.

In this collection you will find: - 300+ easy-to-follow recipes that utilize regional authenticity and modern flair. - Stunning original photography and illustrations that will inspire you to make these mouthwatering meals.

By telling the stories of the "Chili Queens" of San Antonio and the inventors of the taco shell, it shows how Mexican Americans helped to make Mexican food global.

The classic collection of heirloom recipes featuring more than one hundred authentic dishes from New Mexico.

This cookbook, created by Ben Fordham and Mexican chef Felipe, offers not only their favourite dishes, but many more delights from Felipe's own collection of family recipes.

Growing up among the Latino population of Santa Ana, California, Esteban Castillo was inspired to create the blog, Chicano Eats, to showcase his love for design, cooking, and culture and provide a space for authentic Latino voices, recipes, ...

This exciting volume brings to life the food culture of Mexico, detailing the development of the cuisine and providing practical information about ingredients and cooking techniques so that readers can replicate some of Mexico's most ...

With this book, you'll learn to make corn tortillas from scratch, including colorful flavor-infused versions; fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles; dry roast tomatoes, onions, garlic, and chiles ...

This book can help visitors and residents alike find their way around them and better enjoy some of the best Mexican food north of the border.

The James Beard Award–nominated author heads south of the border to share “simple recipes that can be made on any weeknight” (Bon Appétit).