A Taste of Mexico: Regional Foods of Mexico

This popular cookbook has sold more copies than any other native cookbook ever printed in the Southwest. First published in 1934, it contains recipes for the foods that are now served in trendy restaurants nationwide: enchiladas, chile rellenos, and carne adovada. But the heart of this cookbook consists of simple, rustic food served in New Mexican homes: green chile sandwiches, a lamb-based cold soup, and sweet rice. Techniques for preparing freshly grown food, while unnecessary thanks to modern supermarkets, bring back the ambiance and spirit of territorial New Mexico.

Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume.