Dos Caminos' Mexican Street Food

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Nancy Zaslavsky

The recipes include tantalizing dishes from distinct regions of Mexico: classic meatless soups; authentic sauces and table salsas; snacks made of masa (corn dough) and tortillas; many varieties of tamales; egg dishes; beans; rice, pastas, and potatoes; salads and pickled vegetables; traditional and contemporary desserts; fruit drinks; mixed drinks; and more. Reflecting the trend toward lightness, there is a strong emphasis on using fewer full-fat dairy products.

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Diana Kennedy

The author tells of her experiences in Mexico from her first visit forty years ago and "the story behind her discovery of each dish"--Dust jacket.

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James W. Peyton

This book presents a comprehensive overview of Mexican-American cooking from both a historical and culinary perspective.

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Maricel E. Presilla

The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan.