Description
Enchiladas: Aztec to Tex-Mex 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.
The 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 cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands.
With 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
Cook perfect Mexican rice--six ways; prepare chicken, pork, beef, seafood, and vegetables for fillings.
Enchiladas: Aztec to Tex-Mex 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!
About the Author
Cappy Lawton has designed, developed, and operated 29 restaurants throughout Texas. After studying business and engineering at the University of Texas at Austin and having a successful career as a corporate engineer, he entered the restaurant business. Lawton and his wife, Suzy, love food and travel and have spent many years traveling throughout Mexico. Today the Lawtons and their son own and operate three restaurants in San Antonio: La Fonda on Main, Cappy's, and Cappyccino's.
Reviews
"Enchiladas is a fabulous book."- Huffington Post
"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." - Mark Miller, chef and author of Coyote Cafe, Tacos, and The Great Chile Book
"Enchiladas 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!" - Pati Jinich, chef, author, and host of PBS's Pati's Mexican Table
"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." Robert Del Grande, chef at Cafe Annie's
"An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados."
Anne Lindsay Greer, author of Cuisine of the American Southwest
"Enchiladas: Aztec to Tex-Mex has legs it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country." San Antonio Current
"[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico." San Antonio Express-News
"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." The Rivard Report
"A world of enchiladas you can learn to make in your own kitchen." La Prensa
Awards
Winner of Independent Publisher Silver Book Award for Cookbooks 2016 and USA Category for the Best Latin American Cuisine Book published outside Latin America in the 2015 Gourmand World Cookbook Awards 2015.
Book Information
ISBN 9781595348920
Author Cappy Lawton
Format Hardback
Page Count 264
Imprint Trinity University Press,U.S.
Publisher Trinity University Press,U.S.
The 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 cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands.
With 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
Cook perfect Mexican rice--six ways; prepare chicken, pork, beef, seafood, and vegetables for fillings.
Enchiladas: Aztec to Tex-Mex 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!
About the Author
Cappy Lawton has designed, developed, and operated 29 restaurants throughout Texas. After studying business and engineering at the University of Texas at Austin and having a successful career as a corporate engineer, he entered the restaurant business. Lawton and his wife, Suzy, love food and travel and have spent many years traveling throughout Mexico. Today the Lawtons and their son own and operate three restaurants in San Antonio: La Fonda on Main, Cappy's, and Cappyccino's.
Reviews
"Enchiladas is a fabulous book."- Huffington Post
"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." - Mark Miller, chef and author of Coyote Cafe, Tacos, and The Great Chile Book
"Enchiladas 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!" - Pati Jinich, chef, author, and host of PBS's Pati's Mexican Table
"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." Robert Del Grande, chef at Cafe Annie's
"An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados."
Anne Lindsay Greer, author of Cuisine of the American Southwest
"Enchiladas: Aztec to Tex-Mex has legs it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country." San Antonio Current
"[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico." San Antonio Express-News
"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." The Rivard Report
"A world of enchiladas you can learn to make in your own kitchen." La Prensa
Awards
Winner of Independent Publisher Silver Book Award for Cookbooks 2016 and USA Category for the Best Latin American Cuisine Book published outside Latin America in the 2015 Gourmand World Cookbook Awards 2015.
Book Information
ISBN 9781595348920
Author Cappy Lawton
Format Hardback
Page Count 264
Imprint Trinity University Press,U.S.
Publisher Trinity University Press,U.S.
