Used – With more than three hundred recipes, nearly sixty of which have never been published before, Elisabeth Lambert Ortiz–an expert on Latin American food–brings the colorful tapestry and basic principles of Mexican cooking to your kitchen. Here familiar items like peppers, avocados, cilantro, pumpkin, and beans are transformed with original and unexpected combinations that evoke the rich heritage and flavors of Mexico. Authentic dishes that tempt the palate range from such classics as En

New – Fresh takes on tamales from three pioneers of modern Southwestern cuisine Inexpensive and easy to make, tamales those delectable little packages of corn masa dough with a tasty filling and wrapped in a dried corn husk are one of the most versatile, and increasingly popular, dishes of Southwestern and Mexican cooking. This beautiful book brings together the “top tamales” of three acclaimed southwestern chefs, who pack a delicious array of flavors into renditions that range from the classic