Cuisines of the Southwest: An Illustrated Food History with More Than 160 Regional Recipes

At last, a food history-based cookbook that captures the spirit and the flavors of evolving cuisines from the American Southwest! From southwestern Texas through New Mexico and on to Arizona, discover the Southwest's culinary history, unique ingredients, and flavorful recipes. The recipes include many incarnations of enchiladas and chili con carne, plus unique specialties such as Julio's Salpicon (a shredded beef brisket salad). Smoked Pork Mole Enchiladas, Pueblo Blue Corn-Chile Bread, and Pinon Flan with Caramel Sauce. Written by Dave DeWitt, a/k/a "The Pope of Peppers"