El Norte : The Cuisine of Northern Mexico
by James W Peyton, Andrea Peyton (Illustrator), Michael O'Shaughnessy (Photographer)
First Edition : 1990
Revised Edition : September 1995
Publisher : Red Crane Books (now Museum of New Mexico Press)
Rocky Mountain Book Publisher Association's Award for Book Design and Production Excellence
The cooking of Northern Mexico got its spark from the ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire. Within its pages are the recipes that make up the heart and soul of northern Mexico's cuisine, the basis for much of today's popular southwestern cooking. Photos, many in color. The cooking of Mexico's northern states was strongly influenced by the vaqueros (cowboys), sheepherders, and ranch owners who lived there, and was based on grilled meat (usually beef, lamb, or goat) and built around wheat tortillas rather than corn. This cookbook traces the history of that cuisine, and gives recipes.
In this expanded and revised edition, James Peyton introduces the reader to this region's exciting foods with over 200 mouthwatering, easy-to-follow recipes that use readily available ingredients. The text, accompanied by new color photographs, contains animated accounts of the author's gastronomic adventures in restaurants, village kitchens, and haciendas south of the border. Within its pages are the recipes that make up the heart and soul of northern Mexico's cuisine, the basis for much of today's popular southwestern cooking.
“If you want one beautiful book about Mexican food and how to prepare it authentically, get El Norte.” ~ Texas Books in Review, 1997
“The distinctive cuisine of Northern Mexico is not very well known in this country. This well-produced bestseller covers the most distinctive dishes and menus with proven recipes. Highly recommended.” ~ The Reader’s Review 1996
“The cooking of Northern Mexico got its spark from ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire; it has long been overshadowed by the more glamorous and complex cuisine of the South. But former restaurateur James W. Peyton of San Antonio redresses the imbalance in his just-published cookbook, El Norte: The Cuisine of Northern Mexico.” ~ Texas Monthly 1991
“Another excellent basic guide to a traditional cuisine is El Norte; The Cuisine of Northern Mexico by James Peyton. This is a cookbook thoroughly grounded in the land of its origin.” ~ Wilson Library Bulletin 1991