Meatless Mexican Home Cooking

I love this book. The frijoles de la olla are wonderful, as are the huevos con frijoles. I like the style of writing, which makes me feel like I'm standing in a sun-baked plaza in Mexico talking to a local foodie. I also picked up some good tricks to refine our annual tamale-making venture. My husband grew up on traditional Sonoran cooking, and loves everything we've tried here. There are plenty of inspirations for vegans in this book, too, not everything is drenched in cheese and reliant on egg.

I use this book every week. Now I make all my own tortillas, tamales, moles, enchilada sauces and broth and it is all fantastic! I am very grateful to have found this book. My criteria is "Would I pay money for this dish in a restaurant?" and for everything I have cooked out of this book, the answer has been yes!

For anyone interested in authentic south west and mexican style food sans the meet this is a wonderful starter book. We live in California where picky taste buds abound when it comes to simple as well as nutritious and authentic ethnic fare. And this is also a recipe book that is healthy food, although I admit that we are a low fat food family as well.

I found this book to be very enjoyable. Being a chile fanatic, the red-hot combinations in some of the recipes were exactly to my taste.Being a vegetarian as well also helped! I love Mexican food but can never find that elusive combination of Mexican-Vegetarian; here it is! The Yellow Mole with Vegetables inspired me to invent a similar soup which went down (literally!) like a house on fire. The Banana tree in my garden helped me to enjoy "Verdura Pibil". I would recommend this book!