Recipes from the Regional Cooks of Mexico

If you're tired of Mexican food that tastes of pizza and cheese, you are ready for the regional cooking of Mexico. At first the recipes seem austere, but on the plate they are rich and filled with subtle earthy flavors. For the serious cook.

I found Diane Kennedy's cookbook on Regional Mexcian Cooking right out of Mexico itself. In all my travels into Mexico, there has never been a way to bring the food back home. This book does that. From the obscure to the most common, Regional Mexican Cooking brings the cuisines of Mexico home to your own kitchen and table. Being in the Chile business, and growing up in New Mexico, I've eaten all the New Mexican recipes you can think of using chiles, so it's a great treat to be able to now cook chiles in the many ways the Mexican cooks have done for centuries. Plus, the use of all the Exotic chiles from Mexico is described in detail and used in all the recipes, including the preparation of Mole sauces by Chile Moleros. All in all, I use these recipes regularly and have become quite proficient with a number of them and am now getting a reputation as the guy to see when you want a tasty Mexican recipe for a speacial occasion, or just to feed the kids in an inexpensive and healthy way. Thomas A. Beck Jr. Author, The Hatch Chile Cookbook, 1999.