About Jim Peyton
Jim was born and raised in La Jolla, California, where he spends time when he is not in San Antonio, Texas, or Mexico. He has a B.A. in political science from Trinity University and an M.B.A. from Southern Methodist University.
Jim has authored four well regarded books on Mexican cooking, history and culture. He regularly appears on television shows, conducts cooking classes and demonstrations, lectures on Mexican cuisine and its history, and writes articles for magazines such as Fine Cooking, Texas Highways, and Food & Wine.
Jim’s outdoor Mexican kitchen and recipes were featured in Southern Living magazine and on Bobby Flay’s Food Network show, where he appeared with Chef Flay. He is also a member of the Editorial Advisory Board of El Restaurante Mexicano magazine. For two years in a row Jim’s recipes were featured in Houghton Mifflin’s The Best American Recipes.
Jim consults in the areas of recipe and product development as well as menu design for the Mexican food industry. In one notable project, he developed the menu and recipes and trained the kitchen staff for a new Tex-Mex restaurant in Beijing.
Jim appeared as a Distinguished Visiting Professor at Drexel University, lecturing to students in their Hospitality, Travel and Tourism department, and he presented a talk on the history of Mexican cooking to participants of the Texas Library Association at their yearly convention. Jim has conducted workshops at several of the national Comida Latina conventions for purveyors of Latin American food, and chaired a panel of prominent chefs and restaurant owners on how to introduce interior style Mexican cooking into U.S. Mexican restaurants.
At the invitation of the Mexican government, Jim was a featured speaker at the Mexican Cultural Center in Washington, D.C., where he demonstrated northern Mexican cooking as part of the Center’s year-long cultural event on the cooking and art of Mexico’s various regions. Jim also served as the National Coordinator of the International Association of Culinary Professionals’ Grassroots program.
Jim authored the chapters on Mexican Food and Drink for the Lonely Planet Guidebooks to Mexico, Baja California, and Mexico’s Pacific Coast.
Recently Jim has developed a common-sense health and diet program that will soon appear on his website. It is based on the proposition that when people have access to food that is both delicious and nutritious it becomes part of their lifestyle and the pain associated with dieting disappears.