El Norte: The Cuisine of Northern Mexico

$22.50

El Norte: The Cuisine of Northern Mexico, Red Crane Books, 1990. Soft cover $22.50 

The first book in English to both explain and explore the cooking of Mexico’s northern regions. This is the land of mesquite-broiled meat, fish, and poultry, prepared with a unique Mexican sensibility, as well as all the favorite enchiladas, tacos, gorditas, and regional versions of other traditional Mexican antojitos.  

El Norte: The Cuisine of Northern Mexico received the Rocky Mountain Book Publisher’s Association Award for Book Design and Production Excellence. 
 

Reviews of El Norte: The Cuisine of northern Mexico

“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.