ENCHILADAS: AZTEC TO TEX-MEX
Cappy Lawton and Chris Waters Dunn
The enchilada is more than an everyday Mexican food. It is a history of Mexico—rolled, folded, and flat—that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped Mexico’s cuisine and culture.
Enchiladas: Aztec to Tex-Mex is a comprehensive exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the collection showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them.
It is your complete guide to enchilada cooking techniques with step-by-step instructions for preparing, assembling, plating, and garnishing each dish.
Enchiladas also provides abundant information about many other key ingredients of Mexican cuisine, including avocados, chiles, tomatoes, tomatillos, nopales (cactus), cheeses, herbs, and spices.
Experience the history of Mexico through its most delicious ambassador, the enchilada!