Mexican Cookbook
University of New Mexico Press
$6.78
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 nationwideenchiladas, chile rellenos, and carne adovada. But the heart of this cookbook consists of simple, rustic food served in New Mexican homesgreen chile sandwiches, a lamb-based cold soup, and sweet rice.
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