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.
The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more.
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.
Felipe Fuentes Cruz was born in Puebla, Mexico and has worked in the US, Spain and now London. While working in a Mexican restaurant in 2006, he met Ben Fordham , who had fallen in love with real Mexican food when he lived in Texas.
The story of Doña Natalia, told by her granddaughter Natalia Molina, is a must-read for anyone interested in the vital role restaurants can have in their communities."—Evan Kleiman, chef, author, and host of Good Food on KCRW "In this ...
Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides.
Here is just a sampling of what you'll find: North-of-the-Border Favorites: Classic Guacamole; Fresh Salsa Mexicana; Chicken Quesadillas; Huevos Rancheros; Mexican Coffee Flan; Mexican Wedding Cookies Classic Mexican Dishes (with Several ...
It is not Mexican or Tex-Mex food. The more than 100 authentic New Mexican dishes in Historic Cookery take you back to the old ways of preparing food, slow-cooked with flavor and just the right finishing touch.
“Walking through the old wooden doors at Fonda San Miguel is like a journey back to colonial Mexico.
Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.