{"product_id":"enchiladas-aztec-to-tex-mex-by-cappy-lawton-and-chris-waters-dunn","title":"Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters Dunn","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEnchiladas: Aztec to Tex-Mex\u003c\/strong\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you’ll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You’ll learn the basic techniques for making many staples of the Mexican \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ecocina\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eEnchiladas: Aztec to Tex-Mex\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e, you can prepare enchiladas in the traditional Mexican way--with loving hands.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith this book, you'll learn to make corn tortillas from scratch, including colorful flavor-infused versions; fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles; dry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle); make your own homemade queso fresco, crema Mexicana, and chorizo; prepare tender pot beans and savory refried beans\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCook perfect Mexican rice--six ways; prepare chicken, pork, beef, seafood, and vegetables for fillings.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEnchiladas: Aztec to Tex-Mex\u003c\/strong\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePraise for Enchiladas: Aztec to Tex-Mex\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003e\"\u003c\/span\u003eEnchiladas\u003cspan\u003e is a fabulous book.\"— \u003c\/span\u003e\u003cstrong\u003eHuffington Post\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"A fascinating book with some of the tastiest enchiladas you could ever imagine. The breadth from the history of the technique from the earliest times in Mexican cuisine to the very useful descriptions of the world of Mexican cheeses makes this book a great addition to the kitchen library of anyone who cooks Mexican food or loves to eat it.\" — \u003c\/span\u003e\u003cstrong\u003eMark Miller, chef and author of\u003cspan\u003e \u003c\/span\u003eCoyote Cafe, Tacos, and The Great Chile Book\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"\u003c\/span\u003eEnchiladas\u003cspan\u003e is an expertly crafted collection of delicious recipes that will teach you the essentials of Mexican cooking while guiding you on a mouthwatering journey through the regional nuances of one of Mexico's dearest antojos—the enchilada—to Baja California and all the way into Texas. It's a must for anyone who loves Mexican (and Tex Mex) food!\" — \u003c\/span\u003e\u003cstrong\u003ePati Jinich, chef, author, and host of PBS’s Pati’s Mexican Table\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e“Cappy Lawton and Chris Waters Dunn have done a miraculous job capturing the love of enchiladas, not just in wonderful recipes but in stunning photographs as well. It is a marvelous compilation. The love of enchiladas never grows old—it’s a flame that can be forever kindled. Here’s the perfect book to make that lovely fire blaze.” — \u003c\/span\u003e\u003cstrong\u003eRobert Del Grande, chef at Café Annie’s\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e“An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados.”\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e— \u003c\/span\u003e\u003cstrong\u003eAnne Lindsay Greer, author of\u003cspan\u003e \u003c\/span\u003eCuisine of the American Southwest\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"\u003c\/span\u003eEnchiladas: Aztec to Tex-Mex\u003cspan\u003e has legs — it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country.\"—\u003c\/span\u003e\u003cstrong\u003eSan Antonio Current\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico.\"—\u003c\/span\u003e\u003cstrong\u003eSan Antonio Express-News\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Restaurateur Cappy Lawton and acclaimed food writer Chris Waters Dunn explore the history, flavors and recipes of the enchilada, which has become one of the most beloved dishes in the world.\"—\u003c\/span\u003e\u003cstrong\u003eThe Rivard Report\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"A world of enchiladas you can learn to make in your own kitchen.\"—\u003c\/span\u003e\u003cstrong\u003eLa Prensa\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Trinity University Press","offers":[{"title":"Default Title","offer_id":33519278358616,"sku":"BOOKLG-ENCHILADAS-1","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0807\/4469\/products\/Enchiladas_AztectoTex-MexBook.png?v=1606079042","url":"https:\/\/saflavor.com\/products\/enchiladas-aztec-to-tex-mex-by-cappy-lawton-and-chris-waters-dunn","provider":"SA Flavor Store","version":"1.0","type":"link"}